This November 2016 photo provided by The Culinary Institute of America shows baked falafel in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Falafel is rooted in a long tradition, and its devotees are protective of that tradition. At The Culinary Institute of America, students are encouraged to research the history of the falafel to ensure that their modern interpretations maintained the integrity of this ancient food. It is a dilemma they will face time and time again in their careers: respecting a traditional recipe while using their style and creativity to make it fresh and appealing to a new customer.

FILE - This Oct. 26, 2015, file photo, shows bistro style slow roasted duck in Concord, N.H. Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (AP Photo/Matthew Mead, File)

The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)

FILE - This Feb. 16, 2015, file photo shows red wine braised beef short ribs in Concord, N.H. Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It's great for cuts such as chuck, flank, brisket, rump and round. (AP Photo/Matthew Mead, File)

Short ribs can be butchered three ways: English, flanken or boneless. In English style, the ribs are cut parallel to the bone, with one bone per cut. In flanken style — which originated with the Jews of Eastern Europe — the ribs are cut across the bone. With English style, you get relatively uniform chunks of beef. With flanken style, you get a sauce with more body and flavor because the cut bones enrich it.

This Nov. 18, 2016, photo shows tangy raspberry (reduced sugar) pavlova with a balsamic glaze. For the uninitiated, a pavlova (named after the famed ballerina’s fluffy tutu) is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy, like a creamy marshmallow.  (Melissa d'Arabian via AP)

At that level of sugar, the pavlova becomes less flowy, and more airy and crisp, almost styrofoam-y. Two of my kids actually preferred this version! Most of us felt like a little extra sugar was worth the nutritional profile impact, and so I’ll share that version — with 4 teaspoons of sugar per egg white, or 1/4 cup sugar to 3 egg whites as the recipe is written. Still, a dessert victory if you ask me.