Doughnut
Eating Breakfast, Lunch, and Dinner in London’s Last WIMPYs
Due to a mix of nostalgia and disregard for the state of my arteries, I visited three of London’s last WIMPYs, the once ubiquitous British fast food chain known for its “Bender in a Bun” sausage sandwiches and ice cream sundaes.
The Cow Is Queen at This Scottish Milk Bar
“Our ice cream is 80 percent milk, 10 percent whipping cream, then sugar. It’s a milk ice cream: the cow is queen,” says Mary Hillard, owner of Edinburgh’s Mary’s Milk Bar, which has had people queuing round the block since opening in 2013.
Italian Deep-Fried Holiday Dough Recipe
These deep-fried strips of dough, also known as guande or struffoli, are a cinch to make and pretty as hell with a festive topping of sprinkles and sugar.
Carnies Might Murder You, But Their Brunch Is Delicious
Follow me into a world of broken glass and shattered dreams, and see where the menu for Straw, a restaurant dedicated to serving upscale carnival fare, was born.
We Talked to Dunkin' Donuts About Palm Oil on National Doughnut Day
Today is National Doughnut Day—one of the most sacred of American traditions. I went to the biggest American dougnut hub, Dunkin' Donuts, and spoke with their corporate office about the highly controversial palm oil they use in their deep-fried...