A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.

If I want popularity, I go to a chef's convention.

A person's basic humanity is not governed by how he or she came into this world, or whether somebody else happens to have the same DNA.

Suppose that 'Unsolved Mysteries' called you with news of a long-lost identical twin. Would that suddenly make you less of a person, less of an individual? It is hard to see how. So, why would a clone be different? Your clone would be raised in a different era by different people - like the lost identical twin, only younger than you.

Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

I think that there is a role for food to be art; and when food is art, it can have drama, it can have spectacle, it can be theatrical. It can be this amazing experience.