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.

A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.

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?

Intellectual Ventures is a company that invests in invention.

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

Crazy ideas sometimes work, and the technological society that we have is built on a foundation of those crazy ideas that work.

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