My first attempt at America Test Kitchen/Cook's Illustrated's French apple cake. Turned out quite well despite ungreased pie plate.
Have I mentioned how much I nerdily adore America Test Kitchen/Cook's Illustrated? It's a group of scientifically minded food lovers who take a recipe and tweak it ad nauseum till they find the perfect ratio of fat/starch/sweet/savory/cooking time/technique etc. It's (almost) foolproof! They also do blind taste test for store brought ingredients and kitchen equipment. They are like what Alton Brown used to be in the good old days on Good Eats.
The biology nerd in me jumps for joy when there is logical reason for things coming together in delicious harmony.