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.

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.

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

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

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

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.