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.
Nathan MyhrvoldMaking money from enforcing patents is no more wrong than investing in preferred stock.
Nathan MyhrvoldWine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
Nathan MyhrvoldNuclear energy is a baseload - meaning it's power that you can run any time you want, day or night - and carbon-free.
Nathan Myhrvold