Jessica Costantini of Toronto, Ohio, has fond memories of her maternal grandmother’s Christmas popovers. She still recalls the aroma of them baking in the blackened, well-worn muffin tins that her grandmother used. “They were crisp on the outside and soft on the inside, with air pockets of steamy, buttery dough.” Split open then filled with her grandmother’s tender beef in cream sauce, the popovers were part of a rich, comforting meal. When Jessica attempted to replicate those popovers, hers ended up burned on the outside, and the insides were either too doughy or dry. So she turned to Milk Street for assistance.