Hey everybody, I am a Food scientist, no kidding, the real one. I love to cook and share what I cook. Everybody thinks that I cook well because of my profession, but I don't accept that..I think genetics and family tradition play role in this. Being a food scientist just improved my cooking skills, that's all. Baklava, sekerpare, revani, tiramisu, Yogurt soup, everyhing grilled , Turkish style pilav, sutlac (rice pudding) and many many others. I love to cook stuff that I like to eat mostly. My family cooking traditions..himmmm. They never have an exact recipe for anything, no measurements at all. Eyeballing everything....I don't know if it works that way in today's kitchens, but it still works in mine. My first baked pasta with cheese...Oh my God...It was 15 years ago, my husband and I were married only for couple weeks. I didn't know that I needed to boil the pasta before I put in the oven. My recipe in my mind was 1. put the uncooked pasta in a baking dish, 2. pour just a little bit milk, 3. Put 1 lb of shredded mozzeralla cheese on top 4. Bake in the oven until it is golden brown. Well, it browned, cheese melted but pasta didn't cook. We ate the cooked part and threw the rest. That was my first and last uncooked pasta....I called my mom next day, she explained how to make it, and voila...