Lawrence K. Ho / Los Angeles Times
New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier." After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake. The secret: hard-boiled egg yolk mixed into the dough. Click here for the recipe.