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 avoc….

Do the work you are most proud of.

Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner c….

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..

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 someth….

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

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 o….

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 i….

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..

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..

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. ….

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

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..