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Cronut
The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil. Origin In 2013, the French bakery owner Dominique Ansel created the pastry out of dough similar to that of a croissant (a pastry that he had been more familiar with) with flavored cream inside. It took Ansel two months to perfect the recipe. Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York's SoHo, Manhattan, SoHo neighborhood. That night, a blogger from ''Grub Street'', the online restaurant blog from ''New York (magazine), New York'' magazine, reported on the new pastry. The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it. Within nine days of introducing the pastry, Ansel filed for a trademark for the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dominique Ansel
Dominique Ansel (born 1978) is a French pastry chef and owner of Dominique Ansel Bakery in New York City. He is best known for his invention of the Cronut, a croissant- donut hybrid. Early life Raised in a working-class family in Beauvais, a small city an hour north of Paris, Ansel is the youngest of four children. To help support the family, he dropped out of school at 16 and worked at a restaurant. He also trained for three years at the free local culinary school, apprenticing as a cook in various local restaurants – first working in savory and then in pastry, gravitating most strongly to the scientific precision of pastry. At age 19, Ansel did his mandatory year of military service in French Guiana, cooking as part of a community program teaching locals how to cook. When he returned home, he bought a car with his savings and began driving to Paris and dropping off his résumé at bakeries, and quickly got job offers. Career In Paris, Ansel worked a year at Pâtisseri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonut
A wonut, doffle, wownut, waffle-donut or waffle nut is a hybrid food made from a combination of the cooking techniques and ingredients of a waffle and a doughnut. A mixture of the waffle batter and the doughnut dough are first poured into a waffle iron, then deep fried and finally decorated, with toppings similar to doughnuts. The wonut became popular in the spring of 2014 at the Waffles Cafe in the Lake View community area of Chicago, and its popularity quickly spread via bloggers and social media. It can now be found throughout the United States and beyond. History Following on the trend of the cronut, Waffles Cafe (3611 North Broadway, Chicago) included the wonut on its menu for a few months before it became prominent. In April 2014, bloggers and Instagrammers popularized the item around the country. The wonut was added to the menu to commemorate the opening of Waffles Cafe's second location in Streeterville and was first noticed by the Thrillist website. Among the early sup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Times
The ''Los Angeles Times'' is an American Newspaper#Daily, daily newspaper that began publishing in Los Angeles, California, in 1881. Based in the Greater Los Angeles city of El Segundo, California, El Segundo since 2018, it is the List of newspapers in the United States, sixth-largest newspaper in the U.S. and the largest in the Western United States with a print circulation of 118,760. It has 500,000 online subscribers, the fifth-largest among U.S. newspapers. Owned by Patrick Soon-Shiong and published by California Times, the paper has won over 40 Pulitzer Prizes since its founding. In the 19th century, the paper developed a reputation for civic boosterism and opposition to Trade union, labor unions, the latter of which led to the Los Angeles Times bombing, bombing of its headquarters in 1910. The paper's profile grew substantially in the 1960s under publisher Otis Chandler, who adopted a more national focus. As with other regional newspapers in California and the United Sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Regional Dishes Of The United States
The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States. Regional dishes of the United States Barbecue Breads and bread dishes Chicken dishes Desserts and confectionery Fish and seafood dishes Hot dogs and sausages Pizza Potato dishes Rice dishes Salads Sandwiches Soups and stews Steak dishes Regional dishes by region Midwest * Beef Manhattan * Beer brat * Booyah * Broasted chicken * Chicago-style barbecue * Chicago-style hot dog * Chicago-style pizza * Chicken Vesuvio * Chislic * Cincinnati chili * City chicken * Coney * Coney Island hot dog * Detroit-style pizza * Fish boil * Fried cheese curds * Fried-brain sandwich *Goetta * Gooey butter cake * Gerber sandwich * Hoosier-style barbecue * Horseshoe sandwich * Hotdish *Italian beef * Jibarito * Johnny Marzetti * Jucy Lucy * Kansas City-style ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
pastry, Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. The six basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry, puff pastry and suet pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated dough, laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche. An example of a laminated pastry would be a croissant, danish pastry, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fried Dough Varieties
This is a list of fried dough foods. Many cultures have dishes that are prepared by deep frying dough in many various forms. Doughnuts are a type of fried dough food that are covered separately in the Wikipedia article List of doughnut varieties. Fried dough foods Image:Funnel cake 20040821 172200 1.1655x1275.jpg, Funnel cake Image:Beignet.jpg, American-style beignets with powdered sugar Image:KayaBalls.jpg, Kaya balls in tray See also * Fried bread * Fried dough * List of deep fried foods * List of desserts * List of doughnut varieties * List of pastries References Further reading *Rosana G Moriera et al.''Deep Fat Frying: Fundamentals and Applications'' External links (archived) {{DEFAULTSORT:Fried dough foods Deep fried foods, * Lists of foods by type, Fried dough Lists of foods by ingredient, Dough, fried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Doughnut Varieties
Doughnuts are a type of List of fried dough foods, fried dough food. The following is a list of doughnut and fried dough pastry varieties. Variations and specialties by region The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product. * Argentina – Sopaipilla, also called ''tortas fritas'' (fried pastries) or ''Kreppel'', is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner (pastry), Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are ''berlinesas'' and ''bolas de fraile'' ("friar's balls"). * Armenia – ''Ponchik'', borrowed from Russian, is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. ''Tukalik'' are similar to doughnut holes, and Armenian doughnuts are referred to as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cruller
A cruller () is a deep-fried pastry popular in parts of Europe and North America. In Europe it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry. In North America, it is typically a form of cake doughnut made in a small loaf or simple stick shape or, in the case of the " French cruller", extruded in a ring from choux pastry. Crullers are typically topped with cinnamon sugar, dipped in plain icing, or served plain. History The name ''cruller'' comes from the early 19th-century Dutch , from 'to curl'. In northern Germany they are known as ('deer horns'). In Scandinavia, these types of crullers are common at Christmas. They are traditionally baked on New Year's Eve as a family project, with the children doing the labor-intensive shaping and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cruffin
A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by Proofing_(baking_technique), proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or Fruit curd, curds, and then garnished. The first known Cruffin to be created was by Kate Reid of Lune Croissanterie in Melbourne, Australia in 2013. The Cruffin was later popularized and trademarked by Mr. Holmes Bakehouse, from San Francisco. Since then, there have been multiple variations of the cruffin found all over the world. Etymology The word cruffin is a Blend word, portmanteau of 'Croissant' (IPA: /ˈkwæsɒn/) and 'Muffin' (IPA: /ˈmʌfɪn/). History The cruffin was originally created by Lune Croissanterie for Everyday Coffee, Melbourne, in July 2013. United States The cruffin was popularised in San Francisco by Australian pastry chef Ry Stephen and co-owner Aaron Caddel of Mr. Ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time (magazine)
''Time'' (stylized in all caps as ''TIME'') is an American news magazine based in New York City. It was published Weekly newspaper, weekly for nearly a century. Starting in March 2020, it transitioned to every other week. It was first published in New York City on March 3, 1923, and for many years it was run by its influential co-founder, Henry Luce. A European edition (''Time Europe'', formerly known as ''Time Atlantic'') is published in London and also covers the Middle East, Africa, and, since 2003, Latin America. An Asian edition (''Time Asia'') is based in Hong Kong. The South Pacific edition, which covers Australia, New Zealand, and the Pacific Islands, is based in Sydney. Since 2018, ''Time'' has been owned by Salesforce founder Marc Benioff, who acquired it from Meredith Corporation. Benioff currently publishes the magazine through the company Time USA, LLC. History 20th century ''Time'' has been based in New York City since its first issue published on March 3, 1923 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Village Voice
''The Village Voice'' is an American news and culture publication based in Greenwich Village, New York City, known for being the country's first Alternative newspaper, alternative newsweekly. Founded in 1955 by Dan Wolf (publisher), Dan Wolf, Ed Fancher, John Wilcock, and Norman Mailer, ''The Voice'' began as a platform for the creative community of New York City. It ceased publication in 2017, although its online archives remained accessible. After an ownership change, ''The Voice'' reappeared in print as a quarterly in April 2021. ''The Village Voice'' has received three Pulitzer Prizes, the National Press Foundation Award, and the George Polk Award. ''The Village Voice'' hosted a variety of writers and artists, including writer Ezra Pound, cartoonist Lynda Barry, artist Greg Tate, music critic Robert Christgau, and film critics Andrew Sarris, Jonas Mekas, and J. Hoberman. In October 2015, ''The Village Voice'' changed ownership and severed all ties with former parent compa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tejal Rao
Tejal Rao (born ) is a restaurant critic, recipe developer and writer based in Los Angeles. She is one of the two chief restaurant critics for ''The New York Times''. In 2018, she was named the first California restaurant critic for ''The New York Times''. In 2021, she was named editor of the ''New York Times'' subscription cooking newsletter ''The Veggie''. Early life and education Rao was born in London, but spent time in Kuwait, Sudan, and France during her youth before settling in Cobb County, Georgia as a teenager. Rao's mother was born in Uganda and her father was raised in India. Rao attended Emerson College, where she earned a BA in literature. Career In 2012, Rao joined ''The Village Voice'' as a food critic. In 2013, Rao won the James Beard Foundation’s Craig Claiborne Distinguished Restaurant Review Award for her work for ''The Village Voice.'' In 2014, Rao joined ''Bloomberg'' as a food editor and restaurant critic. In 2016, she won the James Beard Foundat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
