Oh my gosh, the most precise thing I’ve ever tackled? A French chocolate soufflé, like, the exact moment the heat turns into that airy, golden rise is everything! I had to keep a close eye—five minutes at 200°C, then an extra minute for that perfect puff. If you let it sit too long, it crashes like a sad cloud! I almost forgot the timer on one run and the whole thing fell flat, but now I set a countdown and the batter just lifts itself into a fluffy cloud. It’s such a triumph of timing that makes me do a little dance in the kitchen—although I usually forget to snap a pic before the next delicious experiment!