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.
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...
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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