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.

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.

Sesame oil is probably my favorite condiment, period.

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

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

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.

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

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

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.

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

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.

I am much more interested in the process than results.

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

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