— Dion Turner

Start slowly. Um, the sugar and fat are in baked goods for a reason beyond flavor. Sugar browns things, for example, fat adds, fat does vary, has very specific reasons that it's there. So when I left the professional traditional kitchen, I noticed that early American desserts were really sugar loaded. I think sugar was very cheap then and also was a way of preserving foods. Uh, so I started limit. I started eliminating some of the sweetener to a point, and some of you have heard me say this, I was working as a pastry chef and I took almost all the sugar out of the recipes brownie, uh, the restaurant's brownie recipe. And the boss said, Costigan, you're making brownies, not brown bread. Put the sugar back in so you can decrease some.