Ina Garten

It does. And also the structure of the plant is different from the flower itself. Right. When the flower dies, the plant itself is beautiful. And then the seed pods are different from the flower. So it just keeps evolving.

It's just great.

It's just great.

And the circle.

And the circle.

And you have rosemary hedges, which we couldn't even begin to have here, right? Yeah.

And you have rosemary hedges, which we couldn't even begin to have here, right? Yeah.

Yeah, I'm totally aware of it. Right? It's not an accident, exactly. It's not an accident. I think that if you enjoy science, cooking is really another kind of science.

Yeah, I'm totally aware of it. Right? It's not an accident, exactly. It's not an accident. I think that if you enjoy science, cooking is really another kind of science.

And I always think that if you work in science, you end up with nuclear energy or you end up with gibberellic acid or whatever, you know, whatever it is. In cooking, you end up with a chocolate cake. Yeah.

And I always think that if you work in science, you end up with nuclear energy or you end up with gibberellic acid or whatever, you know, whatever it is. In cooking, you end up with a chocolate cake. Yeah.

Yeah. So I think they are very related. And the way I test a recipe is absolutely scientific. I'll make a recipe once and I'll analyze what the result is. And then I'll change one or two things about it and then make it again and then change one or two things about it and make it again. And it's a very scientific process for me.

Yeah. So I think they are very related. And the way I test a recipe is absolutely scientific. I'll make a recipe once and I'll analyze what the result is. And then I'll change one or two things about it and then make it again and then change one or two things about it and make it again. And it's a very scientific process for me.

Right? Yeah, I take notes along the way. And I start out, I think, the way you often do in science with hypothesis of what I want it to be. If I'm doing a chocolate cake, I want to know what texture I'm looking for, what flavor I'm looking for, what range of flavor, you know, like what things I want to have bubble up. And if I don't know where I'm going, I'll never finish.

Right? Yeah, I take notes along the way. And I start out, I think, the way you often do in science with hypothesis of what I want it to be. If I'm doing a chocolate cake, I want to know what texture I'm looking for, what flavor I'm looking for, what range of flavor, you know, like what things I want to have bubble up. And if I don't know where I'm going, I'll never finish.

So I have to have something in my head. where I'm going. And I keep testing it until I kind of hear that ping that says, that's what I'm looking for.

So I have to have something in my head. where I'm going. And I keep testing it until I kind of hear that ping that says, that's what I'm looking for.

Not really. I will... I'll start with an idea of something that I might have seen in my travels. I might have seen at a restaurant. I might have read in a book. But then I'll read a lot of other people's views on that thing, whatever it is.

Not really. I will... I'll start with an idea of something that I might have seen in my travels. I might have seen at a restaurant. I might have read in a book. But then I'll read a lot of other people's views on that thing, whatever it is.

If I'm making, like, an Italian soup, ribollita. I'll just read a lot about ribollita, and then I'll put all the books away, and I'll start cooking.