When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
I had this when I was going to college and now I miss it a lot. It is a non alcoholic drink.
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.