Sharp cheddar béchamel with bay leaf and mustard, blasted at 425°F under a toasted Parmesan-panko crust.

Gooey-centered banana bread with sour cream, cake flour, and chopped dark chocolate.

Bakery-style chocolate chunk cookies built on deep brown butter for a tender, ripply center. Dark chocolate chunks, milk chocolate shards, and flaky salt across the tops.

Fluffy classic buttercream that pipes cleanly. Frosts about 12 cupcakes.

Smoky chicken thighs marinated in achiote, chipotle adobo, fresh citrus, and garlic. Mandarin and lime brighten the paste, rice bran oil carries the achiote into the meat, and a finishing salt dust seasons the char straight off the grill.

Tender, evenly-domed vanilla cupcakes from a reverse-creamed batter. Sour cream, milk powder, and a touch of oil give a rich crumb that's still bakery-light.