When it comes to desserts, predictably sugary-sweet is out. In its place, pastry chefs are incorporating savory ingredients like fresh herbs, cayenne pepper, miso, bacon and even black beans to create new and interesting flavor profiles. “When you add a savory component to a dessert, it becomes more sophisticated, more upscale,” says Andreas Horava,  Executive Pastry Chef, Harvard Business School, Boston. “Experimenting with non-traditional ingredients not only ...

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