Hey, it's Vaughn Vreeland from New York Times Cooking.
Baking season is here.
Almost any cake can be turned into a one bowl cake.
There's nothing better than a freshly baked croissant for my oven.
Oh my god.
I can eat five billion of these.
That is a brownie.
Don't be afraid.
This is so forgiving.
These are deluxe cookies.
At New York Times Cooking, we've got it all.
We've got tips, recipes, videos for whatever you want to bake.
So come bake with us at nytcooking.com.
This is The Opinions, a show that brings you a mix of voices from New York Times Opinion.
You've heard the news.
Here's what to make of it.
I'm Aaron Radica and editor-at-large for New York Times Opinion.
I'm here with Emily Bazalon and David French, both of whom teach the occasional class in the law.
But they work full-time here as writers for The New York Times on legal and other political subjects.
Hi, guys.