At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.

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• Sherry Yard:

  Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my

• Sherry Yard:

  Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new

• Sherry Yard:

  Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your t

• Sherry Yard:

  I can't sit still.

• Sherry Yard:

  Any opportunity I get to melt butter, I continue on to the 'noisette' stage.

• Sherry Yard:

  Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.

• Sherry Yard:

  Caramel gives chocolate a run for its money.

• Sherry Yard:

  When I was four and my sister six, we got a Susie Homemaker oven for our birthdays.

• Sherry Yard:

  Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.

• Sherry Yard:

  Baking is both an art and a science.