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Season 10 · Episode 20
0.0January 16, 2027
In Paris, Christopher Kimball meets pastry chefs who are modernizing the classics. Then, he and Bianca Borges set out to make Tarte Tatin à la Buvette, a show-stopping dessert that keeps the focus on the apples. Later, Chris reveals the secret for Ultra-Light Chocolate Mousse, and Wes Martin shares tips for flavoring dessert sauces.