That has happened to me!
Want to know how to fix what Saffitz notes as the most common baking mistake?
EatingWell: How do you keep your ingredients and baked goods fresh for as long as possible?
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We always do it at my parents' house where there’s more space in a bigger kitchen.
You could put a bundle of sage or a bundle of thyme in those.
I have a lot of my cheese stored in Stasher bags.
EatingWell:What are some of your favorite baking tools?
I’m always grabbing my small offset spatula, so that’s a big favorite.
I also really like a heatproof flexible spatula for folding ingredients.
In the vein of flexible spatulas, the Cake Land spatula is my new favorite tool.
It’s weirdly handy as a scraper and just in general.
EatingWell:What are your top pantry staples that you always have stocked and ready?
Flaky sea salt is also really great for baked goods.
And a high-quality cocoa powder.
I keep all of those ingredients in my kitchen all of the time.
Saffitz:I’m bringing back the Yule log this year because I like decorating it.
Its just fun and it’s kind of kitschy because I make meringue mushrooms to go on top.
For some reason I associate chocolate desserts with the holidays.
It’s just really fun and it’s a lot of steps, but it’s not that hard.
Its a very playful, fun baking project.
EatingWell:Favorite comfort meal?
Saffitz:I love French onion soup.
And then I strained the onions.
I love having it around.
Let it bubble away on the stove for four hours kinds of meals!
EatingWell:Any food hot takes?
Saffitz:I generally stay away from microwave cooking hacks.
It’s just not my thing.
EatingWell:What does eating well mean to you?
Its about letting my body tell me what it wants and then feeding it that thing.
I don’t believe in restriction, and I don’t believe in dieting, frankly.
And I think if you eat well, then you live well.
That’s really at the core of my philosophy.
This interview has been edited for clarity and length.
