The first banana cream pies were simple—sliced bananas softened in the oven and topped with whipped cream, as described in 1901's "Woman’s Exchange Cook Book." By 1906, custard made its debut, though initially layered separately from the bananas. Over time, the recipe evolved, blending custard and bananas into
Polish Szarlotka: it's the dessert that unites Poles. Communism? Very bad. Szarlotka? Oh, so good! But you know what? Let’s make it even better—and way more expensive—because why not? Goodbye apples, hello sweet persimmons! You don't need the gold on top, it's a waste of gold, but
Did you know lasagne (the dish) is like the grammar police of Italian cuisine? Each plate of pasta is called "lasagna." Stack 'em up and bam, you've got lasagne. It’s like pancake vs. pancakes. But who says “I fancy a pancake”? Well, technically, you could say "a pancake," but.
I love all forms of pizza. Here's a Detroit style one where you put the cheese first and cooked sauce on top. The cheese melts down the edges and caramelized making every bite crispy.
Ok, saying it’s “moist like a French vagina” is sexist and uncalled for. Rather, it’s moist like any nationality of vaginal or penile secretion. The crust is all crusty and flaky and nice whereas the filling is liquid. How liquid depends on how much agar agar you add.