Nobody wants a prediction that the future will be more or less like the present, even if that is, statistically speaking, an excellent prediction.

We pay for content that we like, and we like the content we pay for. It's a lot more satisfying to pay $7.50 for Steven Spielberg's next epic than it is to watch my home movies for free. Even for me.

Most decisions are seat-of-the-pants judgments. You can create a rationale for anything. In the end, most decisions are based on intuition and faith.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

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.

No CEO ever says, 'Damnit, we need to increase research!' I want to encourage them to do that.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.