Chef Xinyi Fenglisu grew up in Taiwan where fenglisu — pineapple cake — was never just a snack. It was a gift item, carefully boxed and brought when visiting family, purchased at specific bakeries with established reputations, and eaten with tea in a way that acknowledged its importance. In Taiwan, the quality of a fenglisu […]

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Chef Bébé Tourment grew up on Les Saintes — a tiny archipelago off the southern coast of Guadeloupe where the streets are narrow, the fishing boats come in early, and tourment d’amour has been made the same way for generations. The tart is specific to Les Saintes: a buttery shell filled with coconut jam, sometimes […]

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