Welcome to It’s Fine, our new series where home cook Tess Gigone returns to her childhood kitchen to recreate legendary dishes she’s never made before. From crafting a crème brûlée to trying her hand at paella, Tess proves that great cooking isn’t about perfection—it’s all about your attitude. And really, no matter what, it's fine!
vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6
large egg yolks
1/3
cup granulated sugar
Pinch of salt
3
tablespoons turbinado sugar, such as Sugar in the Raw
6 (5-ounce) flameproof ramekins; a small blowtorch
3
cups heavy cream
1
vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6
large egg yolks
1/3
cup granulated sugar
Pinch of salt
3
tablespoons turbinado sugar, such as Sugar in the Raw
6 (5-ounce) flameproof ramekins; a small blowtorch
About Tess
In honor of the series launch, we caught up with Tess to learn more about her culinary journey and approach to cooking. Here's a sneak peek at our conversation—for the full Q&A, check out our article here.
How did you come up with the name "It's Fine"?
The name "It's Fine" came naturally—it’s what I find myself saying constantly to reassure myself, whether I’m in the kitchen or navigating life. It reflects my approach to cooking: relaxed, playful, and embracing the idea that not everything has to be perfect. For me, cooking is about enjoying the process, not stressing over the outcome, and "It's Fine" felt like the perfect title to embody that mindset.
How did you get into cooking?
I grew up in a home where cooking was just part of life. Both my parents spent time in the kitchen, and we always had a home cooked meal on the table. It wasn’t something special or rare— it was simply what we did. Baking became my favourite as a kid, but cooking as a whole was something I was brought up doing. It’s always felt [like a] natural way to create, to connect, and to care for the people around me.
What advice do you have for people who might not feel confident in the kitchen?
Don’t overthink it, and don’t aim for perfection. The best way to learn is to just get in there and try. If it doesn’t work out, it’s fine. Cooking is all about experimenting, and you can always order takeout if things don’t go as planned!
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