If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?

When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.

For relatively modest amounts of sulfur dioxide injected into the atmosphere, you could easily cool Earth by 1% or more, if you want.

One of the ugly secrets of the renewable-energy industry is that its products make no economic sense unless they are highly subsidized.

Software sucks because users demand it to.