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Two puddings, one blindfolded tasting panel and a fridge full of Philadelphia. We pitted a proper baked New York cheesecake against the biscuit-based British classic to find out which one earns its place after the ribeye.
The steak gets the glory, but the sides make the meal. We rank the classic steakhouse accompaniments from forgettable to essential — with honest notes on which ones you can nail at home and which you should leave to the pros.
New York's dessert scene is legendary — but what happens when you swap American ingredients for clotted cream, Penderyn whisky and Scottish berries? Pure magic. Here are seven classic NYC puddings reimagined for British tastebuds.