While such classic desserts as puddings, pies and cakes may seem deeply ingrained in society, they’ve only been around the past few centuries, according to the late Richard Sax, author of “Classic Home Dessert,” a book regarded by many as the definitive source on comfort sweets. Before the emergence of desserts, “distinctions between sweet and savory dishes were hazy,” Sax wrote.But even as modern chefs also experiment with unexpected savory ingredients—such as herbs, cheese and tomatoes—in ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.