Take the peanut butter and jelly variety. Because really, it’s all about the doughnuts. This is not an old-school doughnut joint, and that is totally okay with me. It’s the kind of place that sells fair-trade coffee, grass-fed milk, and my favorite, spicy homemade chai. Sure, I like Doughnut Plant’s industrial motif and doughnut-shaped décor (the brightly-colored doughnut tiles are pretty enough to eat). There may be other good doughnuts, but there is no greater doughnut. I am convinced that there is no better doughnut in the world. Gershenson says: “I have been a Doughnut Plant enthusiast for so many years that at this point, you might as well call me a Doughnut Plant evangelist. Richard Parks, filmmaker and writer featured in Lucky Peach and The New York Times Bill Corbett, pastry chef at Absinthe John Birdsall, James Beard Award-winning food writer Lesley Balla, Los Angeles Editor for, contributing food editor for Angeleno Magazine Chris Schonberger, editor-in-chief at First We Feast Max Falkowitz, senior features editor at Serious Eats Erin Mosbaugh, news editor at First We Feast are 19 doughnut shops to visit before you perish:.Joseph “JJ” Johnson, chef de cuisne at The Cecil and Minton’s Summer Bailey, pastry chef at The Dutch.Jessica Koslow, chef/owner at Sqirl Kathy YL Chan, food and travel writer Allison Robicelli, chef/owner at Robicelli’s Bakery Jamie Lamonde, editor-in-chief of Edible Madison.Corey Cova, chef at Lord Hamm’s and New Leaf Dominique Ansel, chef/owner of Dominique Ansel Bakery Michael Krondl, author of The Donut: History, Recipes and Lore from Boston to Berlin.
#SUBLIME DOUGHNUTS TV#
Mullins, Professor and Chair of the Department of Anthropology at Indiana University-Purdue University Gabriella Gershenson, food features editor at Every Day with Rachael Ray Magazine Andrew Zimmern, writer and TV host of Bizarre Foods, Monday nights at 9 pm on Travel Channel Which is why we’ve summoned an experienced panel of fried-dough fanatics to get us started on our search for the greatest doughnut experiences in America.
Virtually every town in every state has a worthy doughnut stand, with trays carrying everything from Long Johns to fritters, glazed to old-fashioned. Like fried chicken or ramen, doughnuts have experienced their own renaissance-not only in terms of flavor, like hibiscus or matcha, but also in how they function (sometimes, they’re even used as vessels to sandwich together fried chicken or bacon).
Those primitive forms eventually evolved into the ubiquitous yeast-raised doughnuts with a hole in middle, later immortalized in pop culture by J Dilla and Homer Simpson.Īnd why the hole? “One notion that makes sense is that they would cook more evenly this way,” says Mullins. Doughnut chains began to multiply with the rise of car culture and suburbanization in the 1930s, and very quickly storefronts began popping up on routes that went in and out of city centers. “It’s comfort food.”Īmerica’s love for doughnuts, however, begins with the flat disks olykoeks (“oily cakes”) that were popular in New Amsterdam in the late-18th and early-19th century. For as many doughnuts as we eat ( approximately 10 billion per year), there are still many holes (ahem) in its story.īut one thing is certain: Other than the hot dog and burger, no other food conjures images of American nostalgia quite like it. “Every culture has a version of fried dough,” says Mullins. Much of the pastry’s history is similar to its spelling: hotly contested and wrapped up in myths that are too far gone to be unraveled.
You get the shorter spelling overseas too, so it’s not just an American laziness thing.” Mullins, professor and author of Glazed America: A History of the Doughnut. “ Donut is much better suited for neon signs, but I think it even predates that. Can we settle the debate once and for all-doughnut or donut? “I really can’t,” says Paul R.
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