conversations.from: human
conversations.value: a description for a book titled Pillsbury Best of the Bake-Off Desserts about Bake-Off with the genre: Cookbooks, Food & Wine, Baking
conversations.from: assistant
conversations.value: The first-ever collection of prizewinning Bake-Off dessert recipes
conversations.from: human
conversations.value: the first four paragraphs for this book
conversations.from: assistant
conversations.value: Pillsbury Best of the Bake-Off Desserts
  Have you ever made something so good that you just had to share it? Or tweaked a recipe until it was just right? Or nervously waited as the family took the first bite of a new dish?
  Like everyday cooks around the country, Pillsbury Bake-Off® Contest winners envisioned making a dish so yummy that family and friends would ask for more.
  Of course, the Bake-Off® Contest is a little different. A panel of judges try that first bite. But the pay off for your great recipe is a million times more lucrative than usual.
  Whether you're a finalist at a Pillsbury Bake-Off® Contest or simply a star in your own kitchen, you share something special. Both you and Bake-Off® contestants know the food you developed with love for your family will become treasured family recipes in someone's home.
conversations.from: human
conversations.value: Add another sentence about Ninety-nine.
conversations.from: assistant
conversations.value: Pillsbury Best of the Bake-Off Desserts
  Have you ever made something so good that you just had to share it? Or tweaked a recipe until it was just right? Or nervously waited as the family took the first bite of a new dish?
  Like everyday cooks around the country, Pillsbury Bake-Off® Contest winners envisioned making a dish so yummy that family and friends would ask for more. 
  Of course, the Bake-Off® Contest is a little different. A panel of judges try that first bite. Ninety-nine other cooks share "your" kitchen. But the pay off for your great recipe is a million times more lucrative than usual. 
  Whether you're a finalist at a Pillsbury Bake-Off® Contest or simply a star in your own kitchen, you share something special. Both you and Bake-Off® contestants know the food you developed with love for your family will become treasured family recipes in someone's home.
conversations.from: human
conversations.value: five more paragraphs. Start with the sentence 'In the '90s, recipes reflected our global community with the most diverse ethnic cuisines ever'.
conversations.from: assistant
conversations.value: In the '90s, recipes reflected our global community with the most diverse ethnic cuisines ever. Gourmet ingredients became mainstream and cooks displayed increased sophistication by combining the best of European and American traditions. The Chocolate Mousse Fantasy Torte combined an American original—brownies—with a European classic—chocolate mousse. Dessert recipes were inspired by the explosion in availability and variety of products, such as candy bars and ice cream topping. Pies showed a complex exploration and adaptation of U.S. regional favorites.
  At the turn of the century, technology influenced consumer tastes, and desserts were no exception. For the first time, more than three-quarters of all Bake-Off® recipes were submitted online. Savvy and sophisticated trendsetters reflected major changes in food and culture as Americans enjoyed easy access to the Internet and caFeatureListBulletede television. At the Bake-Off® Contest, the growth of cooking shows was reflected in artful garnishes on desserts and true "foodie" language previously used only by professional chefs. Banana Dessert Wraps and Greek Walnut Pie represented travelers who ventured around the world but returned home eager to try new ideas with mainstay American ingredients.
  High Altitude (3500–6500 ft): Heat oven to 350°F. Decrease butterscotch topping to 1⁄2 cup. Bake 1 hour 10 minutes to 1 hour 15 minutes.
  High Altitude (3500–6500 ft): In step 1, cook filling about 13 minutes over medium-low heat. In step 3, bake 28 to 33 minutes.
  High Altitude (3500–6500 ft): Add 1⁄3 cup all-purpose flour to dry cake mix; increase water to 1 1⁄3 cups. Bake 30 to 35 minutes and immediately remove from pans.
conversations.from: human
conversations.value: the last five paragraphs
conversations.from: assistant
conversations.value: High Altitude (3500–6500 ft): Make brownies following High Altitude directions on box. Bake 28 to 32 minutes.
  High Altitude (3500–6500 ft): After toasting coconut and pecans, increase oven temperature to 425°F. In step 6, bake wrapped bananas 15 to 19 minutes.
  High Altitude (3500–6500 ft): Add 1⁄3 cup all-purpose flour to dry brownie mix; decrease water to 1 cup.
  We provide nutrition information for each recipe that includes calories, fat, cholesterol, sodium, carbohydrate, fiber and protein. Individual food choices can be based on this information.
  We use equipment for testing that the majority of consumers use in their homes. If a specific piece of equipment (such as a wire whisk) is necessary for recipe success, it is listed in the recipe.