Ever since I was a small child, I've loved food. Food was the thing that drew my family to the table. It was the way my grandma showed me her love, piling up a bowl full of handcut noodles in a small pond of broth. To this day, the smell that brings me closest to home is the aroma of simmering chicken soup. About a year ago, I came across a show that I couldn't stop watching, Chef's Table , a meticulous love letter to food and the genius people who produce it at its best. I binged the first three seasons, devouring episode after episode. Earlier this week, the fourth season of the show, Chef's Table: Pastry , dropped into my Netflix feed. The thing I love about this season (actually, every season) is that it doesn't just have to do with pastry, something I honestly find deeply mystifying. (I can cook a decent savory meal, but put me anywhere near a dessert that I'm supposed to make from scratch and things go desperately awry. Baking is a science that I don...