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.

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.

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.

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

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

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.