Sneaky Treats: Chefs Add Vegetables, Meat, and More to Classic Desserts Slideshow

Pineapple Tarte Tatin with Candied Bacon Ice Cream

Executive chef Joseph Margate whips up a pineapple tarte tatin with candied bacon ice cream at CLINK in Boston.

Piña Colada

Pastry chef Laurie Jon Moran creates a dessert version of the piña colada at Le Bernardin.

Black Forest Cake

Pastry chef Laurie Jon Moran creates her own interpretation of Black Forest cake at Le Bernardin.

Tomate Confite Farcie Aux Douze Saveurs

L'Arpège serves its famous "tomate confite farcie aux douze saveurs" in the summer only.

Spicy Chile Molten Cake

Autumn Martin gives molten chocolate cake a kick by adding a mix of dried ancho, pasilla, guajillo, and chipotle chiles.

Bacon, Oatmeal, and Raisin Cookies

Autumn Martin combines natural bacon, old-fashioned oats, and raisins to create her crispy and chewy cookies.