Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

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.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

I never rated my cuddle factor, but I expect it's pretty low.

Lumps are caused by one thing and one thing alone - the improper addition of a starch.

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.