Your palate has transcended “flavor” and “taste.” Now your goal is to connect with the primal nature of every gastronomical experience. This sophistication allows you to to speak eloquently on the latest Bon Appetit, to captivate your culinary podcast’s more than thirty listeners, and to serve as resident chef at home. It’s also forced you, inevitably, to ask “What is food?” And that question has, naturally, led you to invent dishes that are not, strictly speaking, edible. But look on the bright side. Your “Vanilla and Essence of Windex Sorbet” wasn’t a hit with the kids, but it cleaned the heck out of your windows—while cutting down on unsightly streaks.