“Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.”

“The depressing thing about battery technology is that it gets better, but it gets better slowly. There are a whole bunch of problems in materials science and chemistry that come in trying to make existing batteries better.”

“If you had a really good - battery, it wouldn't matter that the sun goes down at night and the wind stops blowing sometimes. But at the moment, battery technology is nowhere near good enough to use at utility scale.”

“When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.”

“The way Moore's Law occurs in computing is really unprecedented in other walks of life. If the Boeing 747 obeyed Moore's Law, it would travel a million miles an hour, it would be shrunken down in size, and a trip to New York would cost about five dollars. Those enormous changes just aren't part of our everyday experience.”

“One of the things that I love to do is travel around the world and look at archaeological sites. Because archaeology gives us an opportunity to study past civilizations, and see where they succeeded and where they failed. Use science to, you know, work backwards and say, 'Well, really, what were they thinking?'”

“Elections, for their part, are typically popularity contests rather than measures of candidates' relative competency or effectiveness. Imagine if scientific truth were determined according to which scientist was most popular. To be successful, scientists would have to be charismatic and attractive - and human knowledge would suffer terribly.”

“Raw lobster tail, freeze dried, is amazing.”

“In politics, religion and other areas of culture, people disagree on the worth of competing ideas. There is no equivalent to the scientific method that can determine in a robust way which ideas match the real world, and which ones can be ruled out. So conflicting ideologies persist indefinitely.”

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

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