Hey, it's Vaughn Brelin 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 could 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.
From the New York Times, this is The Interview.
I'm David Marchese.
As the old saying goes, the only constant is change.
Lately, though, the change can feel overwhelming.
We are, after all,
living through an era of widespread democratic backsliding, massive technological disruption,
and the ongoing slow-motion disaster of the climate crisis, to name just a few.