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I believe the world to be a muffin pan, and there certainly are a lot of muffins here.

I'm obsessed with muffins.

Baking is about multi-tasking. If you are organized and prepared, that's half the battle.

I don't really cook much. I'm more of a baker. My favorite things to bake that everybody loves, and I can only keep in the house for about ten minutes, are 7-Up cake and Pineapple Upside-Down cake.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

Baking is too precise for me. I cook with a pinch of this or that.

The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven.

I'm all over the place with muffins. Carrots are great. Banana, chocolate chip, they rock, too.

I bake a chocolate cake from scratch every week.