Ever wonder why you can't lose weight? It's not for lack of resolve or willpower. It's because some Roman king long ago decided to mess with the calendar.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Lynne Rossetto Kasper interviews me about the food of Portugal, my cookbook, and the Portuguese seasoning: massa de pimentão.

Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.

To grill the perfect steak, David turned to grill master Jamie Purviance for essential tricks and tactics. Ever since then, he's been grilling masterfully and sighing contentedly. You will, too.

David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.

After taking the iPad for a spin in the kitchen testing recipes, David isn't only smitten, but convinced the it could change cookbook publishing forever.

After winning the IACP's First Book/Julia Child Award for the New Portuguese Table, David has a moment of uncommon modesty and thoughtful reflection.

David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he'll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

The creator of the red-hot toy of the '60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

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.

David's most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

When David's book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France's classic beef stew, called a daube.

Can't face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won't knock you into a tryptophan stupor.

Nothing's finer than getting a book published. Nothing's worse than the day it comes out. David Leite documents the highs and woes of publishing.

David Leite's first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.