Cooking With Beans
Cooking With Beans
16 bean recipes from around the world
Joyce Maynard Loves Her Kitchen
Joyce Maynard Loves Her Kitchen

The Feed

editorial bundle
Mar 14, 2013
Glorious Glazes
by Eliza Martin

From SAVEUR Issue #154
Glossy chocolate with hairline cracks; a shimmering cherry pink surface; a slick drape of caramel: Some might say it's the glaze that makes the donut. When making donuts at home, it's good to keep that in mind—a plain yeasted or cake donut is a canvas that's infinitely customizable, and glaze adds both color and flavor with the ease of a dunk. An icing meant for dipping, not spreading, glaze is thin enough to create a uniform seal that acts as a preservative, and keeps the pastry moist and fresh. Keep reading »

Glorious Glazes
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Mar 14, 2013
Five Oils for Frying
by Sahar Siddiqi
Five Oils for Frying Credit: Todd Coleman

From SAVEUR Issue #154
When frying dozens of donuts in the SAVEUR test kitchen, we gave serious thought to the oils we were using. Canola was our go-to oil for its neutral flavor, good value, and high smoke point—the temperature at which the fat starts to break down. It worked equally well for cake, yeast, and extruded donuts such as crullers. There are other fats, however, that are suitable for deep-frying, and we tested a few. Vegetable shortening and lard are both saturated fats that stay solid at room temperature. We loved frying our yeast-raised donuts in them; they acquired an especially crisp skin in the shortening and a savory flavor from the lard. Keep reading »

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Mar 14, 2013
Fearless Frying
by Judy Haubert
Fearless Frying

From SAVEUR Issue #154
While testing the donut recipes for this issue, we learned that control over oil temperature is of the utmost importance when it comes to deep-frying. Electric deep fryers, especially those that can be programmed to reach and hold specific temperatures, are well-designed for the task, and with their enclosed heating elements and tight-fitting lids, they're a safer, less messy alternative to stove-top frying. Keep reading »

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Mar 12, 2013
Donut Renaissance
by Gabriella Gershenson

From SAVEUR Issue #154

For much of their history, America's donuts have been a pedestrian food, the provenance of chain bakeries and coffee shops. But in the past 15 years, a fried-dough renaissance has been underway. Donut artisans, dreaming up inspired flavors and investing in high-quality ingredients, have been popping up all over the country. Keep reading »

Donut Renaissance Credit: Todd Coleman
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Mar 12, 2013
Deciphering the Donut
by Sophie Brickman

From SAVEUR Issue #154

When you walk into your average American donut shop, chances are you'll find a few key varieties of donut, and each has its own delectable appeal. Keep reading »

Deciphering the Donut
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Mar 11, 2013
The Making of a Dunkin' Donut
by Felicia Campbell

From SAVEUR Issue #154

Rick Golden, Manager of Donut Excellence at the Dunkin' Donuts test kitchen in Canton, Massachusetts, develops new flavors for the company, making up to 1,200 donuts a day in the process. We spoke with him about his unusual job and its delicious fringe benefits. Keep reading »

The Making of Dunkin Donuts Credit: Bepe Giacobe/Morgan Gaynin
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Mar 11, 2013
6 Tools for Making Donuts
6 Tools for Making Donuts

In our quest to fry the perfect donut, the SAVEUR test kitchen discovered some tools and tips for making the process easier. Here are our six favorite tools for making all kinds of donuts. See the tools & tips »

editorial bundle
Mar 11, 2013
A World of Donuts

Fried dough is a universal delight, and around the world, it comes in all shapes and guises, be it round or oblong, raised or flat, cooked in oil or simmered in ghee, filled with just about anything or simply dough through and through. See 30 Donuts from around the world in the gallery »

Bomboloni Credit: Todd Coleman
editorial bundle
Mar 11, 2013
Donut Planet
by Michael Krondl

From SAVEUR Issue #154

On a recent monday morning, Peter Pan Donut & Pastry Shop in Brooklyn was open barely 15 minutes, and the crowd waiting to buy fresh donuts had already spilled out the door. At the front of the line, half a dozen cops ordered their first meal of the day: hefty, craggy old-fashioneds and coffee. Next, the local pharmacy manager requested tea and a single glistening chocolate glazed. Then a young couple glanced up from their cellphones just long enough to get a red velvet cruller and a toasted coconut. When my turn came, I asked for one whole wheat, one red velvet, and a cup of coffee, slipped past the others to the worn Formica counters, and settled in. Keep reading »

Donut Planet
Mar 4, 2013
Fruit Forward: Wood's Boiled Cider
by Helen Rosner
Wood's Boiled Cider Credit: Todd Coleman

From SAVEUR Issue #154

When I first encountered Wood's Boiled Cider drizzled atop fresh-baked biscuits during breakfast at a friend's house in New England, I figured it must be maple syrup. But the taste revealed something entirely unexpected: a dense, concentrated nectar evocative of dried figs, rich lager, autumn leaves, and apples—thousands of apples. Keep reading »