A molecular gastronomist is really just someone who explores the world of science and food.

From a very young age, I liked to take apart things. All of my Christmas gifts would wind up in a million pieces. I actually recall taking apart my dad's lawnmower three times to understand how combustible engines work.

Gastronomy has to catch up to the evolution in technology.

The cherry blossom tree is truly a sight to behold, especially when it is in full riotous bloom. There are several varieties of the cherry blossom tree, and while most of them produce flowering branches full of small pinkish-hued flowers, some of them produce actual cherries.

Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or don’t offer enough hands-on training.

Obsolescence is the key to innovation.

My wife and I are always concerned about how long it's going to take to eat out. You just don't know.

Sitting down and sharing a meal together combines two of my favorite loves: eating great food and talking about great food.

Most Americans live on a diet that includes processed fare that is neither fresh nor natural.

Any idea's a great idea as long as it tastes great.

My goal is to spread ideas. Trends always start at the top.

If you have time-release pills, you could have time-release expanding cheesecakes.

The significance of the cherry blossom tree in Japanese culture goes back hundreds of years. In their country, the cherry blossom represents the fragility and the beauty of life. It's a reminder that life is almost overwhelmingly beautiful but that it is also tragically short.

You know, I want to eat junk food. My kids love junk food.

According to the supermarkets, there is no such thing as “out of season.” Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.