Executive chef Joseph Margate whips up a pineapple tarte tatin with candied bacon ice cream at CLINK in Boston.
Pastry chef Laurie Jon Moran creates a dessert version of the piña colada at Le Bernardin.
Pastry chef Laurie Jon Moran creates her own interpretation of Black Forest cake at Le Bernardin.
L'Arpège serves its famous "tomate confite farcie aux douze saveurs" in the summer only.
Autumn Martin gives molten chocolate cake a kick by adding a mix of dried ancho, pasilla, guajillo, and chipotle chiles.
Autumn Martin combines natural bacon, old-fashioned oats, and raisins to create her crispy and chewy cookies.