Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

My place in Chicago is a 105 year old house, but I really like contemporary spaces too, so it's refreshing and fun to be in a space where you can do contemporary things.

I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.

Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.

My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.

I went in saying I wanted to be the food guy.

Well, we don't take money from people and then show the product. It has to be a product that we like anyway, and that's true for all five of us, which is one of the really nice things about the way we make the show.

If I have committed any culinary atrocities, please forgive me.

Because the show is popular, people do recognize us on the streets.

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

For each episode the five of us are all wearing clothes by the same designer. It's a different designer for each episode, but for each one we're all wearing their clothes.

No, Queer Eye has a book coming out before mine, in the Spring of 2004, in which each of us has a section and we do a brief overview of our subject area.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

I'm in a loft and the kitchen is in the very center of the apartment. The whole place revolves around it.

In actuality, there was casting for the show and it was pretty difficult.

Jay Leno is not a guy who likes change. He eats the same food every day.

What I bring to the table is a huge enthusiasm and love for this stuff.

I've leased the apartment; my partner is going to come out here. But we're keeping our house in Chicago because real estate is a really good investment and also because it is just crammed with full of stuff!

Sesame oil is probably my favorite condiment, period.

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.

I am much more interested in the process than results.

Oh, did I tell you I have a cookbook? I have a cookbook deal.

Queer Eye for the Straight Guy is a form of service journalism. To be successful, I think it has to be a combination of a good story, it has to be funny, and it also needs to be packed with useful information.

I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.

Baking is problematic for me because I usually drink a lot of wine when I cook

People want honest flavourful food not some show off meal that takes days to prepare.

To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.

The funny thing about Thanksgiving, or any big meal, is that you spend 12 hours shopping for it, then go home and cook, chop, braise, and blanch. Then it's gone in 20 minutes and everybody lies around sort of in a sugar coma, and then it takes four hours to clean it up.

And so, little by little, I gradually divested myself of pretty nearly all of the guest conducting I used to do, because I was at the same time working in the places like the Met, where I could work in this sort of depth.

The New York Times published the guest list on the front page. The masks were a brilliant concept.

You know it's funny that none of the regular late-night shows now use guest hosts the way Johnny did. No one talks about it much, but it's curious that they don't do it. They would each have to be asked the reason why they don't.

I know what she used to do sometimes. She kept her best cape she wore on the street in there, and she used occasionally to go up there to get it and to take it into her room. She kept a great deal in the guest room drawers.

Perhaps host and guest is really the happiest relation for father and son.

But also, the guest workers program, it's quite often misused, meaning people could come in as part of a guest workers program and after two weeks in the fields, they'd run off to do every other kind of job that isn't covered by a guest workers program.

When I did the film Generations, in which the character died, I felt like a guest for the first time. That made me very sad.

Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.

O, once in each man's life, at least, Good luck knocks at his door; And wit to seize the flitting guest Need never hunger more. But while the loitering idler waits Good luck beside his fire, The bold heart storms at fortune's gates, And conquers its desire.

My first appearance as a guest on The Tonight Show was in '81.

When I first was conducting as guest conductor in Europe 25 years ago, I would propose doing American pieces and grudgingly it would be accepted from time to time.

I becan acting when River was doing this TV series and they needed two kids for the show, so they got me and my little sister, Summer, to do it. After that I did some really weird guest spots with orangutans and stuff.

I did a guest appearance on The Practice and loved it.

I was on the show previously as a guest host, so I had a little practice.

The guest gets at least as much service with us as with some established airline, if not even more. And at by far a favourable price. Thus the passengers remain gladly with us.

Beauty is everywhere a welcome guest.