81.   At La Brea bakery in Los Angeles, Nancy Silverton makes a farro focaccia topped with wild mushrooms.

82.   At Stars, pastry chef Sara Spearin puts a slice in a martini glass and tops it with citrus sorbet.

83.   At the Bathers Pavilion, where magical views overlook Balmoral Beach, tuna tartare is topped with shallot shreds and black olive paste.

84.   At serving time, pour into stemmed glasses and top with a dash of plum brandy or lemon juice.

85.   Bake a crisp, flaky raft topped with cheese or almond filling, then add your choice of fruit.

86.   Bake in individual souffle dishes and serve warm drizzled with chocolate sauce, sprinkled with fresh raspberries and topped with a dollop of whipped cream.

87.   Bailey topped it with highs that cracked the ceiling.

88.   Baked potato, topped with spaghetti and tomato sauce.

89.   Be sure to serve the cakes warm, drizzled with chocolate or hot fudge sauce, sprinkled with raspberries or strawberries and topped with a dollop of whipped cream.

90.   Behind an adjacent tarpaulin-cloaked fence topped with barbed wire is another cache.