"I can't get enough of Totino's Pizza Rolls. I put them in my mouth five times a day."
"Mostly we do it because we're in this zombielike haze."
It doesn't hurt things that the kid chef could make macarons in less than an hour when he was 12, but still.
The signature dish, "Flavors of a Chicago fall," involves foraged Pringles and twigs.
The second half of season three premieres November 1.
Bandit doesn't like a thirsty owner.
"I got sweaty, I was so mad, but I didn't know how to confront him."
"Most people don’t know anything about good pastry anymore," he says.
Pranksters strike again!
It can whip up a Nespresso in about three minutes.
The burgers all look pretty horrible to begin with; at least the month-old ones have penicillin.
Why put the whiskey into the barrel when you can put the barrel into the whiskey?
It's like a gastrique made of punk, gluten, and early 1990s public-access TV.
"Just about anything that reminds us of autumn is a better flavor than pumpkin spice."
"Why am I eating soap right now?"
"She has this taste memory that goes back to a time when there aren't a lot of people alive who remember the food of that China," says Ruth Reichl.
Of course a kale smoothie was implicated.
"'You've got really good sound bites.' I f--king hate that word."
"You're going to go to jail for the rest of your life," an onlooker said.