All cold brew coffee is more or less made the same way - by long-steeping coarse coffee grounds in unheated water - but it's not all created equal.

Never met an egg I didn't like.

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.

My beauty routine has changed a lot since I turned 30. But also, being on camera more has made me dial in on my skincare and makeup routine. I have acne-prone skin, and washing my face with cleanser in the morning, using witch hazel to tone, and washing twice at night to take off all of my makeup has really made a difference.

Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.

Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.

Cooking is not effortless. To get a recipe that feels effortless is really hard.

If anything betrays my Ashkenazi Jewish heritage - besides the Casper-the-friendly-ghost-like skin tone - it's my love of fishy fish.

A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.

When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.

Whenever I get in a car and I'm going to or from the airport or the train station, I put on a TED Talk using the TED app. It makes the trip go by super fast, and it fills my sails.

I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!

I live and die by my SodaStream. I love sparkling water. When you're eating all the time, the bubbles are nice to help settle your stomach.

Simple syrup doesn't taste like anything.

I went to culinary school to eat.

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

I never saw the light of day at Bouley. I remember I would bring home a roll of toilet paper a week because we got paid so little, if at all.

I went to college, and I didn't want to be in a sorority, so I started working in restaurants. In my mind, that was my social outlet.

Running shouldn't feel like a punishment or an obligation. It should be a treat.

Simple jewelry is best - bigger pieces get in the way when I'm baking.

I feel like a million bucks when I get to work and I've already exercised.

I could never really decide what I wanted to be when I grew up, and for a while, I thought that maybe I wanted to be a writer... I've always loved to write, that form of expression.

I think sharing recipes is such an important part of baking and the baking world.

I think the cereal milk is my most proud achievement.