Algae is the perfect food plant. It doubles cell mass every twelve hours, depending on the strain.

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

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

All of the plants that we do not consider food that are safe for the human body to digest, we don't eat because they're sour and bitter. The reason why you don't eat Kentucky bluegrass or crabgrass is because it tastes sour and bitter.

Most of us have fond memories of food from our childhood. Whether it was our mom's homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past.

Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.