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

I was bored at school and bored in a lot of the kitchens. It seemed like all I was doing was putting things into saute pans.

From a very young age, I liked to take apart things. All of my Christmas gifts would wind up in a million pieces. I actually recall taking apart my dad's lawnmower three times to understand how combustible engines work.

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

Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or don’t offer enough hands-on training.

According to the supermarkets, there is no such thing as “out of season.” Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.

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