I first discovered Brioche when I made this Pain Perdu recipe by Gordon Ramsay. Brioche has a high egg and butter content, which gives it a rich and tender crumb. Sounds perfect for French toast. Indeed, in my opinion, the best bread for making this dish.

These Asian tuna nachos are light and tasty, and even the non-seafood lovers enjoy them. With one bite, you can experience four contrasting notes: the crunch of the chip against the soft tuna, and the salt on the wonton and tuna against the sweetness of the balsamic reduction.

You’ll just have to try these sweet and salty brownies. This recipe takes that food science theory to the next level by adding sea salt crystals sporadically to the top of each brownie.

This simple chicken enchilada recipe highlights the hatch chile pepper and is not hidden with bold Mexican spices.

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich.

Perfect for French toast, Brioche has a high egg and butter content, which gives it a rich and tender crumb.

Have you ever tasted a pancake made from scratch? If so, you know that the pancake born of dry mixes tastes like cardboard in comparison. My favorite homemade pancake gets its creamy taste from buttermilk and from bananas added to the batter on the griddle.

This dessert, which is taken from French cuisine, is a soft, rich custard topped with a contrasting layer of hard caramel.

This recipe includes most of the traditional fish taco ingredients, but adds a secret weapon – mango sauce. The sweet and spicy taste of the sauce unites the separate notes of the taco’s flavor into a Caribbean symphony.

This adult version of gut gummies may take you back to the college days where JELL-O shots were passed around like coffee after an all-night study session.