Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

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

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'