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.

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.

Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad with slices of Meyer lemon. You could make a Meyer lemon tart and top the tart with candied slices of the lemons. You could use the lemons in a salsa to go over grilled fish or in a ceviche.

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

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

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

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.