Wondering if you have any ideas on achieving not only egg free baking, but alternatives to oil and sugar too for those more obsessed with squeakier arteries. Would also love a banana bread recipe.

Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional desserts without eggs for decades. In this lively, informative, and timely session, Fran will break down the functions of eggs and how to replace them effectively—no odd or hard-to-find ingredients required! Whether it’s structure, moisture, or leavening, understanding the why behind the what will help you choose the right alternative for consistently delicious results.