The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

I am publicly apolitical.

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

I keep the "ThunderCats" thermos safely in the kitchen.

I don't like to be polarizing. It's not who I am.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.