The New York Times – Travel:
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.
Category: falltravel25
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For Some Nuns, Baking Is an Act of Devotion
The New York Times – Travel:
In convents across Spain, the tradition of selling sweets is alive and well.
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The Apples Are Not What They Seem
The New York Times – Travel:
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
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The Infinite Varieties of Baklava
The New York Times – Travel:
A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.
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A Crescent-Shaped Dessert That’s a Symbol of Hospitality
The New York Times – Travel:
Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries.
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In Mexico, Nothing Says ‘Good Morning’ Like a Concha
The New York Times – Travel:
Chefs are elevating what’s long been a basic street cart breakfast with novel flavors and updated ingredients.
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With Their Egg Tarts, Hong Kong’s Cha Chaan Tengs Offer Nostalgic Joy
The New York Times – Travel:
The much-loved treat has become synonymous with the city’s vanishing all-day diners.
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The Frankenpastry Lives!
The New York Times – T Magazine:
Surrounded by a wealth of global cuisines, New York bakers are dreaming up ever-wilder confectionary combinations.
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Why Eating a Pastry Is One of Our First True Loves
The New York Times – T Magazine:
The sheer pleasure of baked goods is always transportive.