I'm Frances Lamb and this is the Splendie Table from APM.

You know, while we've been in quarantine, I keep hearing about all these people getting

into baking.

It's been fun watching people on their social feeds, you know, posting about forming loaves

and tossing pizzas and apparently baking wedding-sized cakes for in-home snacking.

And I don't know about you, but it does give me a weird sense of hope and comfort in the

fact that all this is going on while the world is upside down.

And even while people are having a hard time getting yeast or even flour, they're getting

more and more resourceful, and there's a beauty in that.

So we want to help our baking-loving friends today with some ideas and tips and deep knowledge for better quarantine baking. We've got Christina Tozzy on. She's the founder and chef of Milk Bar,

and for years has been a judge on the show's Master Chef and Master Chef Jr.

Like everyone else, she is also kind of stuck at home right now, but she has been baking her way through this time too.

Hey, Christina, how have you been?

It has been a roller coaster, but the baking keeps me busy.

I mean, it always has, it always will. It's crazy times out there. Yeah. I really, I mean, for so many people, it's like people ask me, like, how you doing? I'm like, well, we're physically safe. And, you know, I'm really grateful for that. And we have food. I'm really grateful for that but it's heartbreaking obviously for other

people sick for all the people who are working and you know in danger of being sick and then all the

people who you know like yourself can't work or can't work the job that you intended to work yeah it's

kind of like I keep kind of saying to myself, it's, it is a reminder that in,

uh, in everything that we do, everything's breakable, but we have been like marching around thinking

that all these things we've been doing and up to in life, we're invincible because it gives us

a sense of empowerment. And I think this is just a reminder that everything is breakable.

And I don't know.

...