Warm weather is upon us in eastern Pennsylvania and I'm thrilled to be grilling almost every night. I recently tuned up my grills—took them apart, cleaned and unclogged them—and they're running beautifully. Some great book news to share: my book, The Science of Good Food, co-authored with Andrew Schloss, was nominated for the 2010 World Food Media Award for Best Food Book in the world. I'm humbled! Andy and I just put the finishing touches on our next cookbook, The Grill Masters Fire It Up, which will be out in 2011. I'm also working on a new book with Italian superchef Marc Vetri. And my new line of artisanal seasoning blends, Chef Salt, is finally available at chefsalt.com. Check 'em out!