Christina Tosi

I think lemon can hold so much acid and salt and sugar and heat if you go in that direction.

Where if I think about other fruits or fresh ingredients that you could put in a baked good, I don't know.

what other thing actually rivals a lemon, both in its nostalgia and its ability to, like, shapeshift into different, like, personalities and flavor stories.

Oh, okay.

First of all, Christina, great question.

Because how would you know?

You want to know the funny part about it is it's going to be based on like recipe developer, recipe writer to recipe developer, recipe writer.

I use the word cake pan to describe a round pan that has a bottom that's usually 9 or 10 inches diameter.

Sometimes they make them smaller, 4, 5, 6.

It has to be round.

It has to be tall enough to bake a cake in, etc.

That's the only time I use the word cake pan myself.

But I use baking pan to describe a very general array of sizes and shapes, including a cake pan, that I might bake something in.

So I might use my cake pan to make like a deep dish pie in.

And I'd probably call it a baking pan at that point.

I'd say it's a nine inch cake pan, but...

When I start referring to it in the recipe, I call it a baking pan because I don't want to confuse you.

But I would also use the word baking pan to refer to like a quarter sheet pan, an eight by eight pan, a nine by 13 pan, a springform pan, like baking pan.

for me, covers cake pan, but it also covers like a wide array and a wide gamut.

So if you're like deep in reading someone's recipe and trying to figure it out, it shouldn't be that hard.