Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to the skin. If you can feel a separation, the avocado is past its prime. The avocado should have a little give, but not much.

Do the work you are most proud of

I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

Cooking and baking are pleasures and I want everyone to be able to experience and share them.