Does cold water really take less time to boil than warm water? Is it true that eating too much turkey will leave you feeling as though you’ve knocked down a Quaalude?

Just ask Ted Allen, host of the new Food Network series, “Food Detectives,” which analyzes popular myths and misconceptions pertaining to food.

Allen, whose claim to fame began when co-starring on Bravo’s “Queer Eye for the Straight Guy,” will be among the culinary dignitaries taking part in this year’s San Diego Bay Wine & Food Festival, presented by World of Wine Events, Nov. 12-16. He arrives to San Diego also as the food and wine ambassador for Robert Mondavi Private Selection and as a judge on Food Network’s Iron Chef America.

Attendees will have two opportunities to meet Allen in person when he teaches a cooking class from 3-4 p.m., Nov. 14, at Macy’s School of Cooking. In addition, he will host the festival’s Reserve and New Release Tasting from 6:30-9:30 p.m., Nov. 17, aboard the Hornblower’s Inspiration. For more information, visit www.gaylesbiantimes.com/links/1089.

In gearing up for his festival appearances, we chatted with Allen about his life as a “food concierge” and about all things Epicurean. He currently lives in Brooklyn, N.Y., where he and his partner, Barry, are undergoing an extensive remodel to their kitchen.

Gay & Lesbian Times: Have you been to San Diego before?

Ted Allen: Yes, several times for my book tour (The Food You Want to Eat: 100 Smart Simple Recipes) and for Mondavi. Great city. And I’m a big fan of Dr. Seuss.

GLT: At what age did you start taking an interest in food?

TA: When my sister and I were kids, my mom encouraged us to cook. We stuffed hamburgers, made pizza, baked cakes and things like that. I got more serious about it when I worked for Chicago magazine as a restaurant critic. I just fell in love with the whole culture because food allows you to see the world without having to actually go anywhere.

GLT: How did “Food Detectives” come about?

TA: The idea came from the Food Network and Brainbox Production Company because the network is interested in the pop culture, myths and science behind food. It launched in July to very good ratings and we’ll be shooting our second season in December.

GLT: In your “Queer Eye” days, were there ever any cooking disasters that occurred that didn’t make it into the program?

TA: If there was disaster, that was good TV. I remember one straight guy who I got a $500 antique martini set for. He dropped it on the floor and smashed it because he was so drunk. He then started cleaning it up saying, “This is why I can’t have nice things.” It made the cut.

GLT: What are the latest food trends or dishes you’re seeing emerge onto the national restaurant scene?

TA: The hottest ingredients going on now are salts – pink Himalayan, black Hawaiian, sea salts and smoked salts. They all have truly different flavors and characteristics.

GLT: Any dishes that you’re sick to death of seeing on menus?

TA: Sesame ahi tuna has become a huge cliché. It’s everywhere. And I’m really tired of avant-garde cooking for its own sake. Enough already with the foams. I go for simplicity.

GLT: Are your friends intimidated having you over as a dinner guest?

TA: No, because they’re good cooks themselves. But my mother is intimidated to cook for me, which kind of freaks me out.

GLT: A cheese you’re in love with?

TA: I’m a huge fan of aged Gouda. I love those little enzymes that make it salty and crunchy. I also like Pyrenees Brebis, a wonderful French sheep’s milk cheese that’s soft, creamy and nutty.

GLT: What are your Thanksgiving plans? Will you go traditional or gourmet?

TA: Barry and I always make a turkey. I like brining it in brown sugar, honey and salt water, which achieves a dark, gorgeous skin. But we’ll be cooking it at Barry’s parent’s house in Ohio because our kitchen is torn up for remodeling. Until it’s done, I’m using only a hot plate and a little convention oven.