I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

There are so many reasons to cook and bake. Yes, good food is certainly one of them, but so is the sense of satisfaction you get when you make something with your own hands, when you know that you can take care of yourself and feed yourself well and when you know that you can take care of and feed others.

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

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure out why.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

The food world is more crowded these days, but I think that there are more opportunities.