Before pineapple took over, upside-down cakes were made with seasonal fruit, such as apples. We’re bringing back the upside-down apple cake and another simple but sophisticated dessert: fresh berry gr...
Baking berries and custard into a gratin should yield firm but juicy fruit, a creamy topping, and a crisp crust—if the heat doesn’t ruin the plan.
Do these contraptions make good on their promise to produce identical apple pieces?
In the battle of pure versus imitation extracts, could we declare a winner?
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