My formative years in the kitchen occurred at a time when things were done a certain way and that’s how you did them, even if you didn’t understand why. Many of those standards were in place for good reason and still hold up today. But over the years, I’ve come to realize there’s a lot more wiggle room than I thought, especially when you sprinkle in some science. I’ve also set aside the notion that I should love something just because everybody else does. So in the spirit of setting a good example for our students, I’m sharing some takes on food that may prove unpopular with the experts. (And that’s okay.)