On Tuesday, March 12, a new cookbook hit the shelves focusing on a classic comfort food and one of America’s favorite desserts: pie.

The New Pie: Modern Techniques for the Classic American Dessert comes to amateur bakers courtesy of Chris Taylor and Paul Arguin. The two have won countless awards for their pie baking, including a 2017 National Pie Championships award for Best in Show. Their new book re-examines the wholesome world of pie, blending creativity with precision for recipes both beautiful and unique.

The two have a science background (Arguin is a malaria specialist and Taylor focuses on Alzheimer’s disease), working at the Centers for Disease Control in Atlanta. They often bring experimental pies for co-workers to taste test.

They’ve become baking celebrities in the amateur pie baking circuit. With their scientific prowess, the two use precision and technique in baking. A combination of traditional time-honored techniques, modern cooking methods, innovative flavors, and a love for kitchen gadgets (like immersion circulators and silicone texture mats) have helped them to reinvent this traditional pastime.

Flavor combinations are a significant attribute of Taylor and Arguin’s new book. Among the flavors covered in it are a Blueberry-Maple Pie, the King Fluffernutter Pie (combining peanut butter, banana, and marshmallow), and the striped chocolate Pie of the Tiger.

The New Pie: Modern Techniques for the Classic American Dessert is published by Clarkson Potter and is available in hardcover now.