With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

I have a very pragmatic approach to diets. Ones you can't stick to don't do you any good. Some people say, 'Just eat half of what's on your plate,' but I can't do that!

Making money from enforcing patents is no more wrong than investing in preferred stock.

If your kitchen smells good, your food lost something.

Microsoft, Apple, Facebook all bought huge patent portfolios to further their strategic game. They're doing what I'm doing!

The prize for ultimate inefficiency goes to America. We have built in so many checks and balances that our 'leaders' are the most thoroughly hogtied of any on Earth.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.