— Diane Kirschner

Well, that would be fun, but no, I haven't thought of hosting that. It's a good idea. I can talk to some of my pastry chef friends, and we'll see about that. Interesting. And the Great British Baking Show has had vegan segments twice, and I believe they've had one or two vegan bakers. And I know one of the times they were using aquafaba, and wrong or not complete enough explanation. And I'm yelling at the TV, "No, you have to reduce it. You have to chill it. You're going too quickly." With aquafaba, when you're making a meringue, you need to use a starch like cream of tartar, which you would use to make egg meringue. And then you have to add the-- I use caster sugar, which is finely ground cane sugar, and I grind it myself in my Vitamix, one tablespoon at a time, and you whip for another minute, at least, after each time, and so on.