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America's Best Salty-Sweet Desserts

Pastry chefs all over the country are infusing their desserts with salty and savory elements—from bacon and salted caramel to black olive...
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The Greenhouse Tavern; Cleveland

Buttered popcorn pot de crème, $7
After finding a large bag of popcorn in the kitchen, pastry chef Matt Danko jokingly told executive chef Brian Goodman that he'd use it to make a pot de crème. "Chef Goodman kept razzing me until I made the dessert," Danko says. "It took some tweaking, but about six recipes later, I came up with what's on the menu now." With smooth, buttery cream resting under a layer of salted caramel with coarse sea salt flakes, this has become a staple at the Gateway District gastropub—and one customers won't let Danko take off the menu. thegreenhousetavern.com

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