My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef I'm not a better cook than my own husband!

In the past few years we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla it can have a little thyme. Or you could have a custard with a little lavender in it which is just amazing.