When it comes to popular desserts, it’s unlikely that anything will take the place of a straight-up scoop of vanilla ice cream or something simple and chocolaty, but sweets with a savory edge are gaining ground in the United States, as illustrated by the growing prevalence of salted caramel. RELATED • Chef Gregory Gilbert shares what's next for Bar on Fifth's menu • Oregon chef wins Great American Seafood Cook-Off • More food and beverage ...
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