A food's value is based on how good it tastes.

My goal is to spread ideas. Trends always start at the top.

A molecular gastronomist is really just someone who explores the world of science and food.

If you look at, you know, the limitations of creating new products, you're only limited by the technology that you have to work with.

Sweet treats are as much a part of our culture as they are our taste palettes, and it can sometimes seem as though sugary snacks are everywhere.

You know, I want to eat junk food. My kids love junk food.

If you could eat portions of pine trees, you could eliminate corn in many ways.