10. 8 Chicago Donuts We Love
Donuts are on the rise (pun intended) across the United States. Chicago is no exception to the trend, with a scene as varied as donuts themselves. Our Windy City favorites include a 90-year-old bakery, a six-month-old pop-up, a South Side staple, and a James Beard Nominee's Wicker Park dessert destination.
9. 9 of the Best Apple Cider Doughnuts Near Boston
As we pleasantly discovered in our quest for the best doughnuts within a reasonable drive from Boston, the cider doughnut tradition isn't limited to apple orchards. A few of the local bakeries and restaurants make them as specials this time of year, too—and since we learned the hard way that they sell out fast, we'd say they're just as popular as the ones at the farms.
8. Our 10 Favorite Pies in San Francisco
Glorious, versatile pie: is there another dessert with so much variety? With all number of flavors and fillings, with crusts varying from pure butter to salty pretzel. There is a pie for every taste: fruity, chocolatey, root vegetable-y. With this vast diversity in mind, we set out to track down the best pies San Francisco had to offer.
6. BraveTart: Make Your Own Pop-Tarts
Either Kellogg's now manufactures Pop-Tarts using a reformulated recipe or the tastebuds I possessed as a child had not developed enough to distinguish between crap and yum. As a kid, I thought Pop-Tarts represented the absolute pinnacle of deliciousness. My adult palate, however, finds every bite a new adventure in disappointment. The only thing more disappointing? The results of a search for "Pop-Tart +recipe". So let's make a better one.
5. 11 Bay Area Breakfast Pastries We Love
You know those mornings. Those mornings when coffee just isn't enough. When you need a jolt of something extra—a sugar rush. Fortunately, the Bay Area is amply stocked with sweet breakfast treats: from French-style pastries to (almost) classic blueberry muffins. We searched far and wide for the best of the best, and narrowed the field to our 11 favorite breakfast pastries all over San Francisco and beyond.
4. The Food Lab's Apple Pie, Part 1: What Are the Best Apples for Pie?
Earlier this year, we tackled the basics of pie crust. Which is useful, for sure, but a pie without filling is, well, sort of like a bathtub without water in it: boring and functionless. Turns out that that article was merely the start of a three-part epic on pie. So here we'll start by figuring out exactly which apples make the best filling and why.
2. The Food Lab: The Science of Pie Dough
If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious?
1. 10 Must-Try Sweets in Paris
Paris is heaven for anyone with a sweet tooth, but you already knew that. We've eaten our way through the city and visited some of our favorite bakeries. From the big names like Pierre Hermé and Ladurée to the smaller spots like Au Panetier, the classics like Stohrer and Poilâne, and the gorgeous, jewelry boutique-like shops of Jacques Genin and Sadaharu Aoki, we found many, many desserts to love. Here are ten essential Paris sweets for your next visit.