Food & Wine
May 01, 2007

Lynn Moulton, the pastry chef at Blu in Boston, aims for intriguing textural contrasts in her desserts. Her moist lemon cake, for instance, is wonderful on its own; what pushes it over the top into extreme deliciousness is its crackly caramel glaze. "Once they taste it, people can’t stop talking about it," Moulton says.

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