Christina Tosi

Christina, welcome to the BA Bake Club.

Thank you so much for having me.

I mean, I love hanging out with you too, on any level.

Eating desserts, talking about desserts, talking about talking about desserts.

Y'all are so sweet.

I mean, I think the secret to any great recipe is...

the fact it's like bridging the tensions of old and new right of like nostalgia and newness and innovation and one of my like big creative theories is that the best ideas are out there in the world they're just waiting for us to pay attention and to pick them up and to go right like the idea of drinking what's left in your bowl after you eat all the cereal out of it is it's

is not a new concept, at least not in my life, by any stretch of the imagination.

But it's one of those cues that's hiding in plain sight for you your entire life until you decide to take notice of it and do something with it.

But I think that's true for truly any great dessert recipe.

And that's because dessert is like an opt-in course.

And it's the thing that makes us happy.

And it's trying to sort of pick up the cues of what are the moments where we feel the most...

giddy and quiet with a smile on our face or loud and boisterous happy or what have you and try to sort of work backwards from there.

I love a bratty.

I honestly just put blinders on, Jess, on a few different levels.

One, because my theory is like, well, I don't know.

I didn't invent the chocolate chip cookie.

I fell in love with baking because of the chocolate chip cookie or the oatmeal cookie or the apple pie.

And someone was generous enough to have made it and be like, oh, this is good.