I’ve always considered my strengths to lie in being creative and hands-on, not very erudite or scientific. In science classes, concepts often felt too abstract for me to connect with, so I eventually dropped the subject. But my curiosity and fascination for science never went away — instead, it led to an interest in cooking, and finally, baking. The right temperature, the right amounts, and the way ingredients interact to change the outcome are magical to me — and yet it is practical too. The results engage all the senses: taste, aroma, texture, sound, presentation. It helps that I have friends with massive sweet teeth and enough patience and kindness to be my guinea pigs. I enjoy baking because it lets me experiment, create, and bring joy to the people around me.