“The cookbook that has had a real effect on me is GingerBoy, by a Melbourne-based chef. It’s essentially what an Australian would do with Asian food, but with access to all this bizarre, amazing seafood that comes out of that part of the world.”

“I always envied the guy who would walk into some sandwich shop on 5th Avenue, and the guys over the counter would say, ‘Oh, Tommy, the usual?’ and a chicken salad sandwich would magically appear.”

“I have serious memories of trotting over to Florent for a 3am snack. There would be Marc Jacobs and Isaac Mizrahi in the corner. I would see Catherine Deneuve and Calvin Klein too.”

“My favorite thing in the morning, when I lived in New York, was going to my local bodega and getting a $1 drip coffee. In Los Angeles my Chemex gets me my caffeine fix, but I still feel like I'm missing something.”

“I’m way late to this hot tip, but I found out this year that mortadella is just socially acceptable sliced hotdog meat.”

“I have a sweet tooth, but I also have an unfortunate understanding of the evil that is sugar. It’s such a bummer, I wish to remain ignorant.”

“I’m allergic to anything that’s gluten free or vegan. I need some flavor. I want a chicken nugget that’s chicken. I don’t want a chicken nugget that’s cauliflower and some weird sauce.”

“There really isn’t anything that I don’t like. My parents were big foodies and always went to restaurants, and they would bring me everywhere when I was a baby. So there wasn’t any sort of food I wasn’t exposed to at a young age.”

“I ordered pizza three times last weekend: Friday, Saturday and Sunday.”

“When you're on set in Italy and they break for lunch, it's a four course meal. We’ll sit down and have the antipasto, the pasta and then some sort of fish and a meat. You always have the whole thing.”

“I had been dreaming of having a KitchenAid since I was maybe, thirteen? When we moved to New York my husband gave me one. It was probably the sweetest thing he has ever done.”

“Some candies need a little bit of curing – I like to leave them out. They need a little more texture for me. I like a stale gummy.”

“If you taste Haitian food that's bland, it’s not Haitian. There's so much flavor and so many spices and so much marinating going on. There’s so much mixing, putting the lid on, letting it simmer, taking it off.”

“I idolize Jon and Vinny. I think that they’ve done such a good job at building a food empire. It’s not pretentious. It’s super delicious. It’s not overly fluffy food. Just yummy, craveable food. I think that's hard to do.”

“I eat one full bar of chocolate or three Dada truffles after dinner every night. When I say I’m addicted to chocolate, I mean three chocolates to me is baseline. It’s like nothing. It’s like, now I’m starting at zero.”

“There’s this thing that I grew up with called Trash Rice where anything that’s left in the fridge at the end of the week, we put in rice. Salami, onions, tomatoes – whatever’s left goes in!”

“I love discovering new things. A lot of companies are starting to use new sweeteners like hickory root and inulin, which is a probiotic and doesn’t have the same aftertaste you get from stevia.”

“When my mom was pregnant with me she would get these intense cravings for hard tacos from Taco Bell. She would get them pretty much every day. To this day, a hard taco is the most comforting food to me.”

“My dad is French Canadian so we’d always follow the meal with a cheese plate and glasses of red wine that were always magically half full.”

“Before quarantine, we weren't a big breakfast family. But now that we’re here all day, it’s Belgian waffles, eggs, sausage, hash browns.”