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Cronut
The Cronut is a pastry. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil. The Cronut was created and Trademark, trademarked in 2013 by the French pastry chef Dominique Ansel. Etymology Cronut is a blend of (cro)issant and do(nut). 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'', 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, A ... [...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 that became a phenomenon. Early life Raised in a working-class family in Beauvais, a small city north of Paris, Ansel is the youngest of four children. After high school, he apprenticed at 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 military service in French Guiana as part of a community program teaching locals how to cook. Career Ansel has previously worked at Fauchon and served as executive pastry chef at Daniel (restaurant), Daniel, a two Michelin star French restaurant in New York City. He later opened Dominique Ansel Bakery in SoHo, Manhattan. His invention of the Cronut in 2013 became a widely publicized phenomenon, being named one of Time Magazine's best inventions of the year. He w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
This is a list of pastries, which 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 sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and 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, 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 ancient Egyptians. The clas ... [...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 inputs 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 suppo ... [...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 (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 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. History Cruffins were sold at the Pacific National Exhibition in Vancouver BC, Canada, in late August 1984, from a towable "Cruffin"-like trailer. Cruffins can be savory or sweet. 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 M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnut
A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Star Tribune
The ''Star Tribune'' is the largest newspaper in Minnesota. It originated as the ''Minneapolis Tribune'' in 1867 and the competing ''Minneapolis Daily Star'' in 1920. During the 1930s and 1940s, Minneapolis's competing newspapers were consolidated, with the ''Tribune'' published in the morning and the ''Star'' in the evening. They merged in 1982, creating the ''Star and Tribune'', and it was renamed to ''Star Tribune'' in 1987. After a tumultuous period in which the newspaper was sold and re-sold and filed for bankruptcy protection in 2009, it was purchased by local businessman Glen Taylor in 2014. The ''Star Tribune'' serves Minneapolis and is distributed throughout the Minneapolis–Saint Paul metropolitan area, the state of Minnesota and the Upper Midwest. It typically contains a mixture of national, international and local news, sports, business and lifestyle content. Journalists from the ''Star Tribune'' and its predecessor newspapers have won seven Pulitzer Prizes. Histor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Village Voice
''The Village Voice'' is an American news and culture paper, known for being the country's first alternative newsweekly. Founded in 1955 by 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. Over its 63 years of publication, ''The Village Voice'' 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, 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 company Voice Media Group (VMG). The ''Voice'' announced on August 22, 2017, that it would cease pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tejal Rao
Tejal Rao is a restaurant critic, recipe developer and writer based in Los Angeles. In 2018, she was named the first California restaurant critic for ''The New York Times''. 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 attended Emerson College, where she earned a BA in literature. Rao's mother was born in Uganda and her father was raised in India. 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 Foundation’s Craig Claiborne Distinguished Restaurant Review Award once again, this time for her work at ''Bloomberg''. In the same year, Rao joined the ''New York Times'' as a food department ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Village Voice
''The Village Voice'' is an American news and culture paper, known for being the country's first alternative newsweekly. Founded in 1955 by 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. Over its 63 years of publication, ''The Village Voice'' 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, 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 company Voice Media Group (VMG). The ''Voice'' announced on August 22, 2017, that it would cease p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Doughnut Varieties
Doughnuts are a type of fried dough food. The following is a list of doughnut 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 – Kreppel, also called ''tortas fritas'' (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the 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 ''chickies''. * Australia – Kitchener bun, Similar to Berliner, but with an open ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time (magazine)
''Time'' (stylized in all caps) is an American news magazine based in New York City. For nearly a century, it was published Weekly newspaper, weekly, but 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 published by Time USA, LLC, owned by Marc Benioff, who acquired it from Meredith Corporation. History ''Time'' has been based in New York City since its first issue published on March 3, 1923, by Briton Hadden and Henry Luce. It was the first weekly news magazine in the United St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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