We recently learned how to cook Portuguese "pasteis de nata" the instructions say 500 in a commercial oven & lower in a home oven 430. Can you explain why there would be a difference?

When your oven dings to say it’s ready, Chef Fran Costigan, Rouxbe Director of Vegan Pastry has one response: not so fast. That cheerful beep does not signal a fully heated oven. Your cakes, cookies, and pastries will be at a disadvantage before they even go in. Learn the fixes and why oven rack placement matters and the difference between standard bake and convection modes. These are the kinds of insights that transform your baking from guesswork into intention. In this month’s Essential Vegan Desserts Live Event, you’ll learn the what, whys and tips so every bake becomes more consistent.