Sweet heat meets real food science in these Peach Habanero Extra-Sticky Ribs, built on the same pineapple-juice tenderizing trick my dad taught me as a kid. The result is a glossy, fall-off-the-bone rib with a peach-forward glaze that’s spicy, sticky, and perfectly balanced.

This Jackfruit Pot Pie reimagines the classic chicken version with a tender Cheddar Bay biscuit crust and creamy mushroom-jackfruit filling. Precision ratios of fat, liquid, and starch engineering make this vegan bake as rich and nostalgic as the original.

These vegan brown-butter cookies replicate the caramelized chew and molten chocolate pools of classic bakery versions. Precision in fat browning, sugar ratios, and chill timing yields nostalgic flavor with clean plant-based chemistry.

An edible throwback to childhood science shows and cereal milk mornings. Homemade pastry meets neon slime filling and cereal-milk icing in this playful experiment in color, nostalgia, and controlled goo. Each tart balances precise dough structure with a joyful mess of creativity.

A plantain-based crust meets rich oxtail gravy in this reengineered comfort pizza. Balanced starch gelation and slow-braise reduction transform classic ingredients into a layered, melt-chew experience.

A pie-crust cookie engineered to taste like a full slice of sweet potato pie, complete with a molten marshmallow core. Crisp edges, soft centers, and a glossy sweet-potato custard make this the ultimate “cookie that behaves like pie.”