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I'm like a menu at an expensive restaurant; you can look at me, but you can't afford me.

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

I bought a restaurant - that was pretty expensive.

The magazine, the daytime show, we've always tried to write affordable, accessible. Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

The restaurant industry is brutal.

The livelihood of the restaurant is dependent upon getting the word out.

When a restaurant is too popular, it starts to harm the reason you are there.

The problem with living in a fast-food nation is that we expect food to be cheap.

I think we are living in a time where the consumer has lots of choices, whether it's coffee, newspapers or whatever it is. And there is parity in the market place, and as a result of that, the consumer is beginning to make decisions, not just on what things cost and the convenience of it.