Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.

We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.