Quotes from Brad Leone

And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.

I use my non-stick pans as very specific tools. They're my egg pans. They live by themselves, in a cabinet. They go in their own home. They will never get scratched.

There's a real connection and respect between you and the food that you have to hunt and gather yourself.

I understand that world hunger can't be cured by us all going out and hunting our own food - but it certainly taught me respect for the environment and for the animals that call it home.

Life's tough on the body and I'm a big fan of preventive maintenance.

Stop cutting on a glass or bamboo cutting board and invest in a nice, handmade hardwood one.

You guys have probably seen acai bowls on Instagram or at trendy coffee shops or wherever. They're a great source of energy, nutrient-rich, and a good way to get a ton of fruit into your diet. Plus, they shake up the normal breakfast routine and are as easy as smoothies to make.

I was always into playing outside as a kid; being outdoors is just a part of who I am. I owe this to both my parents, who exposed me to hunting and fishing at a young age.

Having so much nutrients and flavor in such a small plant really puts microgreens into the superfood category for me.

Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.

Since my job as Test Kitchen manager requires me to hit the Union Square farmers' market and various grocery and specialty stores on a daily basis, I get dinner inspiration during these trips.

I'd love to hang out with sheep farmers in New Zealand for a week.

I grew up and fell out of love with hunting, though I still appreciate the meats I grew up eating: braised rabbit, pheasant jambalaya, snapping turtle soup, and venison backstrap with eggs.

Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your food will never be overcooked.

Not only does a good knife make cooking easier, but it makes it safer too. An 8-inch is the sweet spot when it comes to the perfect everyday size.

Nice olive oil is fairly easy to find at your standard grocery store, but there are fewer options of nice vinegars.

Instead of going into the kitchen all the time - I hate running up and down the stairs - I started using my Weber as a stovetop.

I've always had a deep connection with the ocean, and could never see myself landlocked.

More kids should churn butter. That's how it was in the old days.

I cannot stress this enough: the difference between a bowl and a smoothie is the time it spends in the blender.

I always carry a pocketknife in my pocket for opening boxes, cutting a string, or whatever little thing comes up.