Caviar is elevating desserts with a sprinkle of salinity on ice cream, pastries, cakes and other sweet treats. Caviar confections are popping up on restaurant menus everywhere from the Beluga-filled donut at Barcelona’s Disfrutar—which recently topped the World’s 50 Best Restaurants List—to an array of enterprising eateries across America. These sturgeon roe treats are just the latest sign that caviar courses are evolving from traditional blini and crème fraîche pairings to showier presentations, Read more

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