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

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.

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

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

You can use melted butter instead of oil, but your cake may be a little denser.

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.

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