What's the deal with egg custard tarts and Chinese sponge cakes? And just what exactly is a pineapple bun? Here's your essential guide to the great wide world of Chinese bakeries.
'bakery' on Serious Eats
Think you know all you need to about biscotti? Think again.
In the last few years New York has experienced an explosion in the number of French-style bakeries--here's our list of the very best of them along with some suggestion on their best offerings.
Vesecky's Bakery survives in Berwyn, even though the area is more Mexican than Hungarian. Today it's a quiet place, a couple of young female sales assistants serving the customers. But someone who knows the place's heritage must still be in the back.
Every single loaf of bread at Cellar Door Provisions is created using a ridiculously inefficient and slow system. But the result is the best bread I've ever tried in Chicago.
At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan.
My general bread-buying rule of thumb is the darker the better. Dark breads tend to have more flavor a more pleasing chew and a better nutritional profile. So here's a roundup of some of my favorite dark breads, both old and new.
Soppressata might be the new pepperoni, but it will always be the stuff of sandwiches in my eyes. Grandaisy Bakery channels the classic salami sandwich with its Panino Soppressata.
For the last quarter century or so, much of New York City has been a German bread desert. The only way to get a loaf of freshly made bauernbrot was to trek out to Central Queens, where neighborhoods like Ridgewood and Middle Village still cling to vestiges of German ethnic tradition. Luckily, however, tastes change, and that's where David Rothe and Volker Herrmann saw their opportunity.
You may not consider how much time and careful attention was paid to the croissant when you eat it, but Sandra Holl at Floriole Bakery sure does. From start to finish, her ham and cheese croissants take almost a full twenty-four hours to be made.
Mille-Feuille Patisserie on Laguardia Place, barely a week old, is too new to include in our look at the best French bakeries in New York—but after a few tastes, we've found that they're baking some of the best croissants in this city.
Black Hound's Praline Cake ($7.50) is more nut than cake, and a fine afternoon treat to split with a friend.
At Peels, a bounty of chocolate chips is folded into the batter of Shuna Fish Lydon's sweet Banana Bread ($2.75), with a tender, tiny crumb and crunchy browned tops.
There are not many places in the city that offer tea-flavored cookies and cakes. But for now, put In Pursuit of Tea at the top of my list.
Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: South Korea Locations worldwide: China,...
[Photo: Kathy Chan] Remember the gingerbread from Two Little Red Hens? If you were a fan of that, then make sure to add their Ginger Cupcake ($2.75) onto your list of holiday sweets. The same gingerbread base is featured...
Anderson Cooper's downfall: crack pie. [Photo: Robyn Lee] On Regis and Kelly today, guest host Anderson Cooper professes his love for a bakery called "Milk" [sic] next to a Japanese [sic] restaurant called Momofuku. (Well... close enough.) He thought...
[Photo: Kathy Chan] Since the recent re-opening of Panya in the East Village, I've been cutting down my trips to Cafe Zaiya and replacing them with trips to Panya. With all that the new Panya has to offer, its...
Photograph by Christine Campanelli This morning on Good Morning America, Rachael Ray celebrated her 500th episode with this intense food-themed cake made by Carlo's Bake Shop in Hoboken, New Jersey. Owner Buddy Valastro's elaborate cakes have appeared in numerous...
I didn’t realize how polarizing panettone could be until this post two weeks ago. “A joyless mass of dry cake polluted with unpleasant bits of dried fruit”? Harsh words from the Guardian. I’ve always been a fan of panettone,...