Bar - Restaurant > American

It Was Never Like Crack

1 month ago   |   By Eater

How the phrase became lazy slang for the food industry - and why brands like Milk Bar, Ample Hills, and HopCat are finally letting it go It's like crack. In her episode of Chef's Table: Pastry , that's how pastry chef Christina Tosi recalls coming up with the name for her signature dessert , the Crack Pie. Tosi's dramatic retelling chronicles how she stumbled upon her own version of a classic southern American chess pie while preparing Sunday family meal at wd~50. Her goal was to create “this buttery, sugary, gooey filling,” but the recipe never quite set, and she feared it would...
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