Twelve no-yeast rolls out of one pan, 298 calories each, and one tablespoon of cassia spread across them — about 1.95 mg of coumarin a roll, a third of an adult's day.
Four colored quarters, four birthdays, one 20 cm (8-inch) cake: the Swiss meringue buttercream on top is 29.8 g of sugar per 100 g, against 63.1 g in a supermarket tub.
Three chocolate layers, dark chocolate buttercream, and whole cherries with the stems still on piled into the top. A cup of them is 97 calories; the slice under them is 848.
Smooth ivory sides, pink and white swags, plum roses, piped in rounds with a 20-minute chill between each one. One of 12 slices carries 28 g of saturated fat.
One saucepan, a cup of cocoa, 16 squares at 195 calories each. Natural cocoa carries nearly nine times the flavanols of a heavily Dutched tin — and with no baking soda here, either bakes the same.
Four thin layers of chocolate sponge, sour cherries and cream, soaked with Kirschwasser — built to the specification Germany actually uses for the name, at 413 calories a slice.
Three vanilla layers, a lilac coat and a pink center, both frostings colored by two saucepans of berries. No Red 40, no Blue 1 — and about 70 g of sugar in a slice.
Smooth ivory sides, pink and white swags, plum roses, piped in rounds with a 20-minute chill between each one. One of 12 slices carries 28 g of saturated fat.
Corn, zucchini and whole cherry tomatoes get a 12-minute head start; the salmon joins for the last 12 to 14. Plus the corn number we got wrong: 657 micrograms, not 900.