There are tons of documentaries and books that we can read teaching us the evils of sugar. Christina Tosi, Momofuku pastry chef, also wants to teach us the pleasure of dessert. Items that started in the New York bakery have now become classic legends, such as compost cookies, b'day truffles and cereal milk, which steeps cornflakes in milk to give a rich complexity unlike any other. For Canadians who love a good butter tart, give a shot to Crack Pie, which has enough butter, heavy cream and brown sugar to make your grandmother proud (and your family doctor severely disappointed). Served cold, it's not a cheap pie, but taste it once and you might understand the moniker.