Julia Louis-Dreyfus

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Visit Aflac.com to learn more. So you worked at the White House.

Visit Aflac.com to learn more. So you worked at the White House.

And you worked on nuclear policy, correct?

And you worked on nuclear policy, correct?

Yeah. And what struck me, first of all, that's extraordinary that this is your story in and of itself. But I was thinking about science and the overlap of science and cooking.

Yeah. And what struck me, first of all, that's extraordinary that this is your story in and of itself. But I was thinking about science and the overlap of science and cooking.

So I'll take the chocolate cake any day. Yeah, 100%.

So I'll take the chocolate cake any day. Yeah, 100%.

And you're taking notes along the way, obviously. Yeah.

And you're taking notes along the way, obviously. Yeah.

Do recipes come to you in your... I mean, do you conjure them in your head? Are you improvising a recipe and then you write it down and you try it? How does that work, Ina?

Do recipes come to you in your... I mean, do you conjure them in your head? Are you improvising a recipe and then you write it down and you try it? How does that work, Ina?

Mm-hmm.

Mm-hmm.

So you're an improviser as well. Yeah. To a certain extent. Exactly. My husband's brother, Jim, is a scientist, a very respected scientist at UC Irvine. And I remember he was at our house once, and I was cooking. I love to bake. And I was baking, and somebody was in the kitchen with me, and they were measuring out the flour. But they were measuring it out, but not...

So you're an improviser as well. Yeah. To a certain extent. Exactly. My husband's brother, Jim, is a scientist, a very respected scientist at UC Irvine. And I remember he was at our house once, and I was cooking. I love to bake. And I was baking, and somebody was in the kitchen with me, and they were measuring out the flour. But they were measuring it out, but not...

Leveling it off, which I said, no, no, no, no, you must level it off. And I was showing how to do it, actually for all the ingredients, particularly for baking. And I remember looking at my brother-in-law, Jimmy, and he had such, what can I say, respect and adoration in his face because he was a scientist. He was appreciating the attention to... The detail. The detail.

Leveling it off, which I said, no, no, no, no, you must level it off. And I was showing how to do it, actually for all the ingredients, particularly for baking. And I remember looking at my brother-in-law, Jimmy, and he had such, what can I say, respect and adoration in his face because he was a scientist. He was appreciating the attention to... The detail. The detail.

Yeah.