David finds he may have a green thumb after all as he looks upon the chlorophyl duking it out in his garden in Darwinian style.

Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.

In this video, Jamie Purviance teaches David that grilling salmon isn't that hard. It just takes high heat and some patience.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.

David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.

For the briefest time (about a week) David and The One almost filmed a TV pilot. But they got something better.

The only reason why David Leite watches the Super Bowl. And it ain't for the commercials.

A surefire technique to check your roast turkey for doneness that'll ensure a perfectly roasted bird every damn time.

Standing and stirring at the stove, patiently allowing something to take its time, seems to be a thing of the past. David Leite explains why it's not.

The story of a neighborhood-terrorizing cat and how love and care can change even the most devilishly difficult of hearts.

Windows on the World was one of New York City's finest restaurants. David, a former waiter, remembers a special moment: a private sunrise breakfast from the 107th floor.

The Attack of the Killer Cherry Tomatoes took place at David's place in the summer of 2015. [Spoiler alert!] Here's how it ended.

David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.

David explains the confluence of circumstances and memories that inspired him to devise a croque monsieur casserole.

Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.

Pasteis de nata, Portugal's creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

David explains the very real phenomenon of whisker stress in cats, how to know if you've been afflicting it on your dear fur baby, and how to remedy it.

You can practice proper Southern gentility, no matter where you're from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades.