My career at Microsoft really was getting in the way of my cooking.

My company invents all kinds of new technology in lots of different areas. And we do that for a couple of reasons. We invent for fun - invention is a lot of fun to do - and we also invent for profit. The two are related because the profit actually takes long enough that if it isn't fun, you wouldn't have the time to do it.

If people don't find what you are doing threatening, then it is probably not very important.

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.

Raw lobster tail, freeze dried, is amazing.

The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by a penny every dollar. Over a long period of time with lots of transactions, that piles up.

Wine 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.