Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.

People are always asking me baking questions - from strangers DMing me on Instagram, to friends I don't otherwise talk to anymore texting me, to my own mother and sister calling me on the phone demanding answers.

Claire Saffitz Quotes