— Nancy Johnson-Cramer

I don't have a, uh, a title off the top of my head. Uh, now when it comes to, um, baking, uh, there are a number of references that I've seen online. So you might just do a search and, uh, check out some of those, uh, because, uh, again, the function, uh, of the ingredient, uh, becomes more critical, uh, in the baking context. And keep in mind, you know, very often that when we remove an item like eggs, which are very magical, um, because they, uh, fulfill a number of different functions in a single ingredient, in a plant-based kitchen, we're talking about introducing multiple ingredients to replace that one item. And so, um, take a look at some of the information that's out there in, in order to understand, uh, that process, um, when it comes to, uh, the savory kitchen and, um, you know, removing, um, uh, an animal-based fat or an, uh, you know, dairy or something. It's often very simple because there are, um, equivalents, uh, in the plant-based world, okay? Now, they will taste different. Uh, they might look different, um, so you'll need to make some adjustments along the way, but that's usually an easier, uh, adjustment to make. All right, thank you.