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BBQにリス園、温泉も！都内でも旅行気分が味わえる町田周辺を、松本ぷりっつさんファミリーが大満喫！

DIWIDA.NEWS foodies, tourist attractions, tours, travel destinations, travel recommendations

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 超インドア派だけど、美味しい&かわいいもの、楽しくて新しい体験が大好き！「夫婦漫才旅」でおなじみの松本ぷりっつさんご夫婦。


 新しい日常を過ごすことになったコロナ禍でも、家族の思い出は作りたい…！そんな思いがつまった夫婦漫才旅第3弾は、「3つの密」を避けながら大自然を満喫！そして身近なスポットをとことん楽しもう！というもの。


 いつもの旅とはいかないけれど、混雑を避けて近場でゆっくりのんびり。笑って癒される旅のエピソードをお送りします。


 ※本記事は松本ぷりっつ著の書籍『松本ぷりっつの夫婦漫才旅 ときどき3姉妹 NO密さんぽ編』から一部抜粋・編集しました。


 ・掲載内容はすべて旅をした際に体験した情報によるものです。


 ・お出かけの際は、旅行先の自治体や観光協会、各店舗のサイトにて最新情報をご確認ください。


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 著＝松本ぷりっつ／『松本ぷりっつの夫婦漫才旅 ときどき3姉妹 NO密さんぽ編』

BBQにリス園、温泉も！都内でも旅行気分が味わえる町田周辺を、松本ぷりっつさんファミリーが大満喫！

超インドア派だけど、美味しい&かわいいもの、楽しくて新しい体験が大好き！「夫婦漫才旅」でおなじみの松本ぷりっつさんご夫婦。新しい日常を過ごすことになったコロナ禍でも、家族の思い出は作りたい…！そんな思いがつまった夫婦漫才旅第3弾は、「3つの密」を避けな...

10大素泡麵排行！素炸醬麵、麻辣燙人氣高

DIWIDA.NEWS culinary arts, food and drink, food culture, foodies, taiwan

記者吳崑榆、陳逸潔、詹品宏／南投、台中報導


 號稱完勝葷食的吃法！10大高人氣素食泡麵排行榜出爐，奪下冠軍的是老牌炸醬麵，一包乾湯兩吃，除了加白開水「用泡的」基本款，更有網友跳脫出傳統吃法，激推一款麻辣燙加入爽脆高麗菜，關鍵是煮滾的無糖豆漿，瞬間中和辣度，湯頭濃郁溫潤，連肉食主義也願意嘗試。


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 中式、韓式、南洋風味有如素食泡麵界的滿漢全席。擠入陳年素豆瓣醬，一包泡麵乾湯兩吃，這是奪下10大高人氣素食泡麵的冠軍，排名第2的是酸辣粉，依序往下包括酸菜冬粉、南洋叻沙拌麵，6到10名麻辣風味、麻婆豆腐等等都榜上有名。


 民眾：「加牛奶，我也有看過人家加豆漿。」


 民眾：「自己再加菜啊，再加一些肉，其實吃起來跟我們一般在外面買的麻辣燙的麵都還滿像的。」


 民眾：「看過加布丁啊之類的。」


 跳脫傳統用白開水泡開的基本款，網路上還有流傳一派創意吃法。


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 記者陳逸潔、詹品宏：「先準備一碗麻辣口味的泡麵，再來一顆高麗菜，而讓口感溫潤香醇的關鍵就是無糖豆漿。」


 滾到冒泡的豆漿倒進麵體，原先香麻的辣瞬間被中和，濃郁湯頭不死鹹，號稱完勝葷食，擠進排行版的還有這款美人腿素食湯麵，泡開乾燥的筊白筍塊，還有霸氣一點的吃法，新鮮筊白筍直接切成細長條捲麵吃。


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 民眾：「（筊白筍）去汆燙之後再把泡麵丟下去，這樣子它一起完成的熟度應該會是我覺得最理想的。」


 埔里農會員工陳勁豪：「10幾年前筊白筍的產量因為還沒有日照，所以它有時候量會爆大量，（農會）收購筊白筍來穩定筊白筍的價格，所以有這個筊白筍的泡麵誕生。」


 爽脆清爽的口感意外擄獲老饕的胃，素食口味的泡麵吃法不再一成不變，也讓肉食主義者願意張口嘗試。

10大素泡麵排行！素炸醬麵、麻辣燙人氣高

記者吳崑榆、陳逸潔、詹品宏／南投、台中報導號稱完勝葷食的吃法！10大高人氣素食泡麵排行榜出爐，奪下冠軍的是老牌炸醬麵，一包乾湯兩吃，除了加白開水「用泡的」基本款，更有網友跳脫出傳統吃法，激推一款麻辣燙加入爽脆高麗菜，關鍵是煮滾的無糖豆漿，瞬間中和辣度，湯頭濃郁溫潤，連...

10 desserts au chocolat à goûter une fois dans sa vie

DIWIDA.NEWS chocolate, cuisine, desserts, food and drink, foodies

Amateurs et amatrices de cacao, cette sélection va vous faire saliver. Des classiques aux créations raffinées, voici dix desserts au chocolat à goûter une fois dans sa vie.


 
 Le chocolat est bien plus qu’un simple ingrédient : c’est une véritable invitation à la gourmandise. En mousse, en ganache, fondu ou râpé, il sublime toutes les créations pâtissières
 sous toutes ses formes
 . Mieux encore : sa déclinaison de saveurs plus ou moins intense, du chocolat blanc au noir profond, en passant par le Dulcey, lui permet d’être apprécié à tout âge. Peu étonnant donc que cet ingrédient aux multiples facettes ait inspiré de nombreuses recettes. Mais lesquelles se distinguent le plus ? Pour le savoir,
 
 
 a sélectionné les dix meilleurs desserts au chocolat à découvrir absolument. Voici lesquels.
 


 
 
 Vous êtes un bec sucré ? Ces articles pourraient vous intéresser :
 
 


 <ul>
 
 <li>
 Portugal : 10 gourmandises sucrées à découvrir pendant vos vacances
 </li>
 
 
 <li>
 Les 100 plus délicieux desserts du globe viennent d'être annoncés (la France figure parmi les dix premiers).
 </li>
 
 
 <li>
 Voici les 15 meilleurs pays d'Europe à explorer pour ceux qui adorent le chocolat :
 </li>
 
 </ul>


 <h2 class="wp-block-heading">
 Quelles sont les dix desserts au chocolat indispensables ?
 </h2>


 
 Dans cette liste ne sont inclus que des gâteaux imaginés et confectionnés avec du chocolat. Toutes les variantes de desserts, telles que
 tiramisù au chocolat
 ou flan au chocolat, n’y trouve donc sa place. Voici donc dix desserts cacaotés à goûter une fois dans sa vie :
 


 <ol>
 
 <li>
 Le gâteau au chocolat
 </li>
 
 
 <li>
 La mousse au chocolat
 </li>
 
 
 <li>
 L’éclair au chocolat
 </li>
 
 
 <li>
 Le soufflé au chocolat
 </li>
 
 
 <li>
 L’opéra au chocolat
 </li>
 
 
 <li>
 La Forêt-Noire
 </li>
 
 
 <li>
 La sachertorte
 </li>
 
 
 <li>
 Le brigadeiro
 </li>
 
 
 <li>
 Le tiffin
 </li>
 
 
 <li>
 Le pão de Mel
 </li>
 
 </ol>


 <h2 class="wp-block-heading">
 Des gâteries au chocolat dans tous les coins du globe
 </h2>


 
 Il est impossible de commencer ce classement sans évoquer le
 
 gâteau au chocolat.
 
 Classique français, il peut être préparé de différentes façons : moelleux, fondant ou mi-cuit. Si le
 
 moelleux au chocolat
 
 Est aisément identifiable grâce à sa consistance légère, la différence entre le fondant et le mi-cuit peut être subtile. Leur point commun réside dans leurs ingrédients similaires, avec une seule variation : leur durée de cuisson. Pour distinguer ces deux desserts, observez simplement leur cœur.
 
 mi-cuit
 
 est coulant, alors que
 le
 
 fondant
 
 ne l’est pas
 .
 


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 La
 
 mousse au chocolat
 
 Originaire du XIXe siècle, cette recette a été élaborée par le Suisse Charles Fazi, qui était le cuisinier de Louis XVI. Cette préparation combine du chocolat fondu, des jaunes d'oeufs et des blancs en neige afin d'obtenir une consistance légèreté et aérée. Servie tel quel, c'est un véritable régal.
 


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 En troisième place :
 
 l’éclair au chocolat
 
 Dans cette douceur, la pâte à chou contient une crème patissière aux arômes de chocolate et est couverte par un nappage au chocolat. Il est tellement appétissant qu'on le consomme "en un éclair", c'est ainsi que l’on désigne cet en-cas. La préparation s'apparente beaucoup à celle de
 
 religieuse au chocolat
 
 qui se compose, elle, de deux choux superposés. Elle est décorée d’une crème au beurre en forme de collerette, rappelant l’habit d’une religieuse.
 


 
 Le
 
 soufflé au chocolat
 
 est un dessert français emblématique qui donne un effet assez spectaculaire. Cette recette un peu technique est réalisée à partir d’une base de crème pâtissière ou de ganache, à laquelle on incorpore des blancs d'œufs montés en neige pour obtenir une texture aérienne. À la cuisson, le soufflé gonfle, puis retombe rapidement. Ce dessert est idéal lorsqu’il est servi chaud, accompagné d’une crème anglaise ou d’une boule de glace.
 


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 L’Opéra
 
 est une création française des années 1950. Elle associe des couches de biscuit joconde (une pâte battue proche de la génoise), une crème au beurre au café et une ganache au chocolat.
 


 
 La
 
 Forêt-Noire
 
 , originaire de la région éponyme en Allemagne, allie génoise au chocolat, cerises amarena, chantilly et copeaux de chocolat. Bien que des variantes existent depuis longtemps dans ce massif montagneux d'Allemagne, cette recette a été officiellement inventée par le pâtissier Josef Keller en 1915.
 


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 Un tout petit peu plus au sud, en Autriche, se trouve cela
 
 sachertorte
 
 ou
 
 tarte Sacher,
 
 qui est à l’honneur. Pour l’anecdote, ce dessert prend son origine en 1832, à Vienne.
 Il fut créé par Franz Sacher
 pour le prince de Metternich. Sa composition ? Un moelleux au chocolat avec une fine couche de confiture d’abricot, le tout recouvert d’un glaçage au chocolat noir brillant. Il est généralement servi avec
 une cuillerée de crème chantilly
 Et s'accorde parfaitement avec un café viennois.
 


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 Le
 
 brigadeiro
 
 C'est une pâtisserie originaire du Brésil faite avec du lait concentré sucré, du cacao et du beurre. On les modèle en petits boules qu'on roule ensuite dans des copeaux de chocolat. Ces douceurs sont généralement proposées pendant les festivités car elles se confectionnent facilement et ont un goût qui incite à continuer à en manger.
 


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 Une autre pâtisserie brésilienne à goûter une fois dans sa vie est le
 
 pão de mel
 
 Ce dessert au miel et aux épices est recouvert de chocolat. Il est très apprécié et peut contenir une garniture à base de confiture de lait.
 


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 Les Écossais, eux, sont friands de
 
 tiffin
 
 . Ce dessert sans cuisson mélange du chocolat, des biscuits écrasés, et parfois des fruits secs ou des noix. Croquant, croustillant et moelleux à la fois, il est parfait servi avec une tasse de thé ou de café.
 


 
 La liste des desserts au chocolat pourrait encore se poursuivre tant cet ingrédient a inspiré des recettes aux quatre coins du monde. Aux États-Unis, par exemple, le chocolat est particulièrement apprécié
 sous la forme de brownie
 , de cookie ou de
 
 chocolate lava cake
 
 . En France,
 le chocolat se décline également en truffes
 , mais aussi en tarte ou encore en sauce, à l’image des profiteroles au chocolat chaud.

10 desserts au chocolat à goûter une fois dans sa vie

Amateurs et amatrices de cacao, cette sélection va vous faire saliver. Des classiques aux créations raffinées, voici dix desserts au choco...

Korean Desserts Conquer Global Markets with Trendy Makeovers

DIWIDA.NEWS desserts, food and drink, food culture, foodies, frozen desserts

Korean-style desserts are finding growing popularity among young consumers overseas, especially Millenials and Gen Z, fueled by the global Korean Wave and viral content on platforms like YouTube. In response, both traditional dessert makers and newer brands such as Yoajung, known for its yogurt ice cream, are actively expanding into international markets.

<blockquote>
 
 Korea is emerging as the center for Asia's latest dessert fads.
 
 
 –
 
 Nikkei (Japan)
 
 
</blockquote>

 On April 7th, Japan’s Nikkei newspaper highlighted "The Contest for the Top One Hundred Sweet Delights of Korea" in an article detailing several prominent Korean dessert businesses. Featured among these is Boochang Jegwa, a walnut cake label relaunched by actor Lee Jang-woo. This brand draws inspiration from the traditional Gyeongju pastry known as hodu-gwaja but adds contemporary variations like a distinctive Bolivian sea salt taste, attracting numerous fans who often form lengthy queues.

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 Currently, Boochang Jegwa has outlets in Shinsegae Department Stores located in Gangnam, Daegu, Centum City, and Starfield Suwon. An additional location will be opening next month in Daejeon. In the future, the brand aims to expand into prominent Japanese department stores and partner with an established Japanese lifestyle firm. Looking further ahead, they plan to penetrate markets such as the United States and Vietnam.


 SPC Samlip is pushing its traditional yakgwa snack in the U.S. market. After initially selling through Asian supermarkets, the brand successfully entered Costco last December. The first batch quickly sold out, and restocking is now underway. Hanwha Investment & Securities expects SPC’s yakgwa exports to the U.S. to increase by over 30% this year compared to 2024.


 Industry experts say the growing popularity of Korean desserts comes from their blend of tradition and modern trends. Traditional treats like tteok, yakgwa, and bingsu are being reinvented with creative twists, making them more appealing to a wider audience. The global rise of Korean pop culture, from music and dramas to films, has also boosted interest in Korean food.

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 Social media has fueled the K-dessert boom, with one popular trend being "ggultteok cereal," where milk is poured over colorful rice cakes. This unusual combination went viral on YouTube and TikTok, sparking curiosity and excitement worldwide, much like the Dubai chocolate craze in Korea." This rising interest has boosted exports of rice-based desserts, with tteok made from rice flour seeing a 20% jump last year, especially in the U.S. and Europe.


 Yoajung, a popular yogurt ice cream brand from South Korea that gained significant attention last year, is now expanding internationally. The company inaugurated its initial international outlet at Ala Moana Center, which is Hawaii's biggest shopping mall. Following this, Yoajung has expanded into markets such as Australia, Hong Kong, and mainland China. Notably, a master franchise agreement was established for operations within China with the aim of speeding up its market penetration.


 The growth of Korean desserts began organically as K-pop and K-dramas became globally popular," stated Professor Moon Jung-hoon from Seoul National University, who specializes in agricultural economics. "However, we're still in the initial phase; the gateway to new possibilities has only just started to open.

Korean Desserts Conquer Global Markets with Trendy Makeovers

Korean-style desserts are finding growing popularity among young consumers overseas, especially Millenials and Gen Z, fueled by the global...

What Guy Fieri Thinks About These 6 Tallahassee Eats Featured on 'Diners, Drive-Ins and Dives'

DIWIDA.NEWS dining, dining out, food and drink, foodies, restaurants

People often inquire, "What are the top locations for this item?" or "Where is the finest place to dine in Tallahassee?"


 Due to an unexpected trip to six independently run eateries, we've managed to get some insights – courtesy of the renowned chef Guy Fieri.


 In his
 Food Network
 In “Diners, Drive-Ins and Dives,” the Emmy Award-winning chef and host embarks on a journey through America to discover distinctive eateries renowned within their local communities. This time, his exploration leads him to the heart of Florida’s capital city.


 During his visits to six restaurants in the area, Fieri spoke with both employees and patrons to gather their opinions on the cuisine and to taste different specialty dishes from the menus.


 Every eatery announced their special appearance on TV via their social media channels, causing an immediate stir and reigniting a feeling of local pride among their devoted customers.


 There is one additional episode left for us to look forward to regarding Fieri's rapid tour of the city, where we'll explore an island-themed dining spot.
 Pineappetit set to premiere on Friday, April 18.


 If you didn’t catch which eateries were highlighted or if you’re planning your own food adventure, here are the six restaurants that the well-known chef explored in Tallahassee:

<h2 class="presto-h2 wp-block-heading">
 Backwoods Crossing
</h2>
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 6725 Mahan Drive; 850-765-3753;
 backwoodscrossing.com


 The initial stop for Fieri was at the farm-to-table eatery called Backwoods Crossing, highlighted in an episode named "Funky Fresh." During this visit, he praised the family-run business as a notable gem of the South.


 It’s not surprising that Jesse and Tyler Rice's venture on Mahan Drive was highlighted in the episode focused on maintaining freshness, as they are well-known locally for offering a relaxed yet high-quality dining experience. Their commitment to serving dishes made from ingredients sourced directly from farms ensures both their menu and overall dining atmosphere remain current throughout the seasons.


 The privately owned business utilizes its home-grown produce for their guests, a custom that has won over many hearts.

<h2 class="presto-h2 wp-block-heading">
 Coosh's Bayou Rouge
</h2>
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 705 South Woodward Avenue; 6267 Old Water Oak Road;
 cooshs.com


 In Tallahassee's second appearance on the TV show, they highlighted Coosh's Bayou Rouge, featured in an episode called "Seafood and Comfort." During this segment, Fieri referred to it as the "real deal."


 “I’m here for the cuisine. I came to connect with the family. Now I wish to stick around for the celebration,” Fieri said to owner Coosh Willis.


 Since opening in 2001, Willis and his spouse, Margaret Willis, have leveraged their origins in Louisiana to introduce a slice of the bayous to North Florida. Their enterprise spans two sites located on Woodward Avenue and Old Water Oak Road. Known for serving classic Louisiana fare like robust jambalayas and traditional po'boy sandwiches, the restaurant has become a local favorite.

<h2 class="presto-h2 wp-block-heading">
 Halisi Africa
</h2>
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 62517 Railroad Square; 850-739-3129;
 halisiafrica.com


 The most recent installment of Tallahassee’s series appeared in an episode called “African, Sicilian and Sandwiches,” spotlighting Halisi Africa, run by the mother-and-son team of Vanessa Byrd and Bryant Shaw.


 Fieri remarked, "Even though the kitchen is tiny, the taste more than makes up for it." He was taken aback by the compact space, describing it as unlike any other kitchen he has encountered throughout all of his shows.


 Leaving the Halisi Africa team, Fieri offered some parting wisdom ahead of the influx of new visitors he expected following the broadcast. “You all need to pull it together,” Fieri advised Shaw, having observed their operations within the cramped quarters and implying that expansion wouldn’t be feasible without changes.


 Following the broadcast, the owners have extended their reach into two adjacent areas within Railroad Square. They intend to utilize these new spaces for hosting community-focused events and will benefit from enhanced kitchen facilities.

<h2 class="presto-h2 wp-block-heading">
 Leon's at Lake Ella
</h2>
<img data-document-id="cms/api/amp/image/AA10tciP" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA10tciP.jpg"/>

 1611 North Monroe Street; 850-895-3880;
 leonstallahassee.com


 During his "delicious global expedition," Fieri stopped by Leon's located at Lake Ella, run by the well-known local chef Leon Brunson from Tallahassee. This Southern restaurant made an appearance in the show’s segment called "Global Journey of Taste,” where Fieri praised it as a “hidden treasure.”


 "Elevated comfort" cuisine is served at the restaurant where Fieri hints they currently only offer lunch “for now.” It’s typical for Leon's to be met with a queue of patrons, but ever since its appearance on DDD, the line frequently snakes all the way around the cottage near Lake Ella, turning into quite a sight.


 It’s not the first time this chef has been seen on national television. Viewers got a glimpse of their talents through “Secret Chef” on Hulu Originals as well as various event participations and partnerships.

<h2 class="presto-h2 wp-block-heading">
 Pineappetit
</h2>
<img data-document-id="cms/api/amp/image/AA1D2T8F" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1D2T8F.jpg"/>

 626 Railroad Square; 850-454-5404;
 pineappetit.com


 The concluding episode in the lineup of Tallahassee food events is called "Sandwiches, Seafood and Sweets," spotlighting Pineappétit, run by chef Sam Burgess within the Railroad Square Food Hall. This last show will be broadcasted at 9 p.m. on Friday, April 18, 2025.


 The Food Network describes Fieri as venturing into "top-tier seafood, sandwiches, and much more," highlighting his stops at various locations including Baton Rouge, Louisiana, where he samples a Cuban sandwich; Gainesville, where he tries an artisanal artichoke croissant; and a local eatery famous for shining the light on pineapples through their specialty seafood bowls and over-the-top oxtail nachos.


 Sam Burgess, who operates the vibrant yellow food truck that debuted in 2018, has become a recognizable figure in Tallahassee with his Caribbean-style cuisine. Known for their visually appealing and robustly flavored bowls topped with generous chunks of fresh pineapple, his dishes have gained popularity. After finding a cozy spot at 2037 W. Pensacola St., the business recently moved to the Railroad Square Food Hall, which provides both sit-down dining and takeaway options.

<h2 class="presto-h2 wp-block-heading">
 Tally Mac Shack
</h2>
<img data-document-id="cms/api/amp/image/AA1y8wON" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1y8wON.jpg"/>

 824 West Jefferson Street; 850-570-6858;
 Facebook


 Tally Mac Shack, dubbed by Fieri as a "university hangout," was the third eatery from Tallahassee showcased in the show’s segment titled "Pizza, Latin Cuisine & Mac."


 "Mac mixologist" and proprietor Justin Cruz launched Tally Mac Shack initially as a mobile venture in collaboration with local breweries such as DEEP, Lake Tribe, and Ology back in 2017. Over time, this food truck garnered numerous awards, notably being crowned Tallahassee’s Best Food Truck five consecutive years, receiving the 2020 first-ever Capital City Youth Services’ Tally Award, and earning recognition from former U.S. Senator Marco Rubio as the U.S. Senate Small Business of the Week.


 "These kids right here? They're getting the bulk of the delicious meals," Fieri stated while standing at the only bricks-and-mortar spot within the 1851 Food Hall located on the Florida State University campus.


 Kyla A Sanford reports on food and fun at the Tallahassee Democrat. Got news about new restaurants, exclusive offers, or upcoming events? Reach out!
 at
 ksanford@tallahassee.com
 You can additionally send your recommendations via email for a upcoming TLH Eats restaurant feature.


 The article initially appeared in the Tallahassee Democrat.
 What Guy Fieri shared regarding the six Tallahassee eateries featured on "Diners, Drive-Ins and Dives"

What Guy Fieri Thinks About These 6 Tallahassee Eats Featured on 'Diners, Drive-Ins and Dives'

People often inquire, "What are the top locations for this item?" or "Where is the finest place to dine in Tallahassee?...

From Cronuts to Croissantries: Pizza, Cookies, Brownies, and More in NYC

DIWIDA.NEWS bakeries, cuisine, culinary arts, foodies, pastries

Is the bagel really the star of New York’s pastries? Think again. Have you considered the croissant variations, ranging from pistachio fillings to pigs-in-a-blanket?

 Manhattan is known for being a bagel city, a pizza city, and could it also be considered a croissant city?


 Over the last twelve years, numerous individuals have directed their focus towards revamping the traditional pastry. From those early days onwards,
 Cronut
 , bakers based in New York have been altering butter-laminated dough to produce a variety of items ranging from Sicilian pizzas to various other dishes.
 Dubai-style chocolate bar
 pastry.


 To grasp the appeal of croissants, one must trace the path of butter,” asserts Gadi Peleg, who founded the New York-based bakery chain Breads Bakery. According to him, croissants serve as an incredibly versatile blank slate and represent the pinnacle of skill due to the intricate process required for laminating the dough.


 Are you looking for insights into the most significant issues and global developments? Find your answers here.
 SCMP Knowledge
 Our latest platform features handpicked content including explainers, FAQs, analyses, and infographics, all provided by our esteemed award-winning team.


 He feels that the increasing accessibility of both local and international artisanal butter enhances the appeal of these baked goods, making them highly desirable items for pastry chefs and their clientele.

<div class="scmp-code-block methode-html-wrapper">
 <div>
 
 
 </div>
</div>

 Despite the escalating costs of nearly all essential croissant components—particularly butter—a number of pastry chefs in New York are presenting highly unconventional versions of the classic curved bread.


 However, if there is one thing inflation cannot diminish, it is the enduring allure of a dish enriched with butter. This is particularly true when these dishes come in enchanting forms and tastes.


 In recent years, TikTok has transformed numerous visually appealing, short-run pastries into online phenomena.

<h3>
 The beginning
</h3>

 In 2013,
 Dominique Ansel
 Ignite the flaky rebellion at his namesake bakery in New York with the Cronut; this viral crossover of a croissant and doughnut continues to attract long lines during weekends.


 The resulting creations combined with the audience-generating force of social media have contributed to making New York a center for laminated dough innovations.

<div class="scmp-code-block methode-html-wrapper">
 <div>
 
 
 </div>
</div>

 Lamination is an essential method used in making French pastries, which entails folding and rolling butter into dough to produce fine, light layers. The croissant stands out as the quintessential illustration of this process; crafted using yeast-based dough enriched with both sugar and plenty of butter.


 Peleg refers to Ansel's Cronut as such a "brilliant" creation that it made many people wonder, "How did I not come up with this myself?"


 David Zaquine from Sweet Rehab, a French bakery, notes that unusual croissants continue to be popular as they tap into people’s desire for both nostalgia and novelty. These pastries boast an “unforgettable” buttery flavor, a sumptuous mouthfeel, and offer “countless opportunities for creative reinterpretation,” which makes them beloved worldwide.


 In 2013, when Peleg launched Breads Bakery shortly before Ansel unveiled the Cronut, he presented a decadent and chewy layered chocolate bread.
 babka
 .


 In 2021, Peleg introduced a croissant-inspired black-and-white cookie. This treat features layered pastry enclosing a chocolate and vanilla shortbread cookie, topped with both vanilla and chocolate glazes.

<div class="image-inline-container">
 <img data-document-id="cms/api/amp/image/AA1CkgeI" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkgeI.jpg"/>
</div>
<h3>
 TikTok gold
</h3>

 In 2022, Scott Cioe, who serves as the executive pastry chef at Lafayette Bakery, hit it big on TikTok with The SuprEme—a croissant variation that is first baked in a cylindrical mold before being stuffed with flavored creams like their renowned Sicilian option.
 pistachio
 .


 The outcome has been frequent, sneaker-like releases accompanied by long lines; each day, Lafayette sells as many as 1,000 of the $10.50 coiled treats. Cioe now uses an astounding amount of 725 kilograms (1,600 pounds) of these per day.
 butter
 every month.


 In that very year, the croissant adopted an unusual form when Gautier and Ashley Coiffard presented $50 boxes of homemade croissant cereal at their compact bakery called L'Appartement 4F.

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 </div>
</div>

 Now, the creativity with croissants is expanding even more broadly.


 Last fall, the Italian-American bakery Angelina hopped onto the Dubai chocolate bar trend.


 The daintiness of this item, priced at US$8, is stuffed with pistachio buttercream and has a crunchy texture.
 kataifi
 , or thinly sliced phyllo pastry, topped with white chocolate ganache and garnished with crushed pistachios and additional
 kataifi
 .


 When ZoE Kanan launched her New York-style Jewish bakery called Elbow Bread, she chose challah – a favorite in Central European and Jewish cuisine – as her signature dough.


 "This opened up a fresh perspective for me on how to experiment with it," she mentions, which includes crafting challah using the lamination method.


 The highest-demand item is Elbow Bread’s US$7 Honey Bun, weighing in at approximately 25 percent butter. She crafts each portion as a single-strand challah braid and finishes it off with a topping of vanilla honey caramel.


 At Sweet Rehab, Zaquine combines a rich American brownie with a delicate croissant. The outcome is a delectable brownie blossom crafted from intricately woven layers of gently chewy, alternating brown and white pastries, encasing a luscious, gooey chocolate custard core.

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 </div>
</div>
<h3>
 Savoury improvisations
</h3>

 Moreover, there are some savory innovations. At Hani's, which features an American-themed concept created by pastry chef Miro Uskokovic, the upscale version of pigs-in-a-blanket stands out as the ultimate party snack.


 This item consists of a beef frankfurter encased in flaky layered pastry, complemented by a dash of zesty mustard and topped with a sprinkle of poppy seeds. At Time and Tide, their revamped lobster roll offered during lunch features a crunchy and light brioche bun that highlights its rich, buttery texture.


 At Somedays Bakery located in Long Island City, they have recently started offering the Sicilian pizza croissant. This substantial, square pastry is quite heavy.
 as a loaded slice
 made from laminated dough scraps that would usually be thrown away.


 Featuring pockets filled with flavored ricotta and smothered in marinara sauce, topped off with melted Cheddar cheese and fresh basil, this dish merges the sweet, zesty, savory depth of a traditional pizza slice with the exceptionally buttery crispness of croissant dough.


 If you're searching for a perfectly crafted, traditional croissant that isn’t trying to pass as a pizza, Somedays offers one as well.


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 What insights can we gain from the case of the Hong Kong girl who died due to shaking?


 SCMP Top Picks: Helene can provide bettors with that winning sensation at Sha Tin


 The number of transactions with buyers from outside Hong Kong has increased over threefold.


 The article initially appeared on the South China Morning Post (www.scmp.com), which is the premier source for news coverage of China and Asia.


 Copyright © 2025. South ChinaMorning Post Publishers Ltd. All rights reserved.

From Cronuts to Croissantries: Pizza, Cookies, Brownies, and More in NYC

Is the bagel really the star of New York’s pastries? Think again. Have you considered the croissant variations, ranging from pistachio filli...

【良いブツ】すき家に混入してたら嬉しいブツ選手権

DIWIDA.NEWS commerce, culture, food and drink, foodies

<img data-document-id="cms/api/amp/image/AA1CbZ8a" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbZ8a.jpg"/>


 すき家の異物混入騒動で日本中がザワついている。SNSには批判投稿が殺到して、
 すき家は一部店舗をのぞく全店を一時閉店することを発表
 。職場近所のすき家にも「只今清掃クローズ中4月4日9時オープン」の貼り紙があった。


 世は怒りと悲しみに満ちている。そんな空気を見ていてふと思った。
 
 「逆に、すき家に混入してたら嬉しいものってなんだろうか？」と
 
 。そこで編集部会議を開いてみた。


 【外観写真】清掃作業中のすき家

<h2>
 ・良いブツを見つけたい
</h2>

 メニューは牛丼とする。これは
 
 牛丼だけは冷凍食品「牛丼の具（3袋税込538円）」がまいばすけっとで今も販売されている
 
 から。つまり、全店閉店中だけどすき家の牛丼は食べられるのだ。


 <img data-document-id="cms/api/amp/image/AA1CbNNu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbNNu.jpg"/>


 また、ルールはすき家の店舗メニューにない
 
 ブツ
 
 とする。トッピングの豊富さが特徴の1つであるすき家。はたして、我々は
 
 良いブツ
 
 を見つけられるのだろうか？　会議の末、挙がったブツは以下の通り。


 <img data-document-id="cms/api/amp/image/AA1CbJpI" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpI.jpg"/>

<h2>
 ・オリーブ
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbWGB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGB.jpg"/>


 地中海の風を吹き込ませてみよう。食べ慣れた牛丼がオシャレな味になるかも？　映画『紅の豚』のホテル・アドリアーナに牛丼があるとしたらこんな牛丼に違いない。大きな戦争や動乱があっても、すき家ととても良い友達になれるだろう。


 <img data-document-id="cms/api/amp/image/AA1CbUa4" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbUa4.jpg"/>

<h2>
 ・梅肉
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbJpR" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpR.jpg"/>


 日本人の心。すき家は創業以来、良質な国産米にこだわっていることが公式サイトに明示されているので、梅干しともきっと合うだろう。


 <img data-document-id="cms/api/amp/image/AA1CbWGF" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGF.jpg"/>

<h2>
 ・わさびマヨネーズ
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbJpU" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpU.jpg"/>


 日本人の心その2。牛丼はベースが醤油味なのでわさびだけでもマッチすると思われるが、さらにマヨネーズが2つに橋渡しになるだろう。マヨネーズ醤油もウマイしな。


 <img data-document-id="cms/api/amp/image/AA1CbJpV" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpV.jpg"/>

<h2>
 ・バター
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbQjA" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQjA.jpg"/>


 前述の通り、牛丼は醤油味ベースなので、バターもきっと合うだろう。バター醤油ご飯に散々お世話になった私としては期待度No.1。むしろ、なぜすき家のトッピングにバターがないのか不思議なくらいだ。チーズ牛丼かあるならもう一歩踏み込んでも良いだろう。


 <img data-document-id="cms/api/amp/image/AA1CbJpY" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpY.jpg"/>

<h2>
 ・焼きそば
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbQjB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQjB.jpg"/>


 炭水化物で殴っていく。細かいことを気にしなければ問答無用の無敵のぺアにトライ。焼きそばを食べたっていい。ご飯を食べたっていい。マヨネーズをかけたっていい。大学の食堂にあって欲しい度No.1のトッピングだ。


 <img data-document-id="cms/api/amp/image/AA1CbQjC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQjC.jpg"/>


 せっかくなので、全部乗せもしてみた。


 <img data-document-id="cms/api/amp/image/AA1CbWGL" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGL.jpg"/>


 混入したって良いブツである。


 <img data-document-id="cms/api/amp/image/AA1CbJq2" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJq2.jpg"/>


 ──はたして、あなたはどのブツが好みだろうか？

<h2>
 ・ベストブツ
</h2>

 ちなみに、全部食べてみたところ、どれも悪くないんだけど、強いて言うなら
 
 オリーブが一番良いブツであった
 
 。酸味としょっぱさで味に爽やかさが加算されるだけでなく、シャクッとしたフレッシュな食感と牛丼とのコントラストが良い。


 そのコントラストは、マッチングが良いというより新しい扉を開いている感じで目からウロコ。まさしく化けていると言えるだろう。
 
 正直、2杯目いった
 
 。マジでオススメ。


 <img data-document-id="cms/api/amp/image/AA1CbWGN" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGN.jpg"/>


 そんなオリーブの花言葉には「平和」「安らぎ」というものがある。この花言葉は、旧約聖書が由来で、ノアの方舟に乗っていた鳩がオリーブの枝を持ち帰ったことで洪水が収まったことから来ているのだそうな。再開の折には、トッピングメニューにいかがですか？　すき家さん。


 執筆：
 中澤星児


 Photo：Rocketnews24.

【良いブツ】すき家に混入してたら嬉しいブツ選手権

すき家の異物混入騒動で日本中がザワついている。SNSには批判投稿が殺到して、すき家は一部店舗をのぞく全店を一時閉店することを発表。職場近所のすき家にも「只今清掃クローズ中4月4日9時オープン」の貼り紙があった。世は怒りと悲しみに満ちている。そんな空気を...

Reese's New Peanut Butter Cup Flavor: A Nostalgic Treat We'veBeen Dreaming Of

DIWIDA.NEWS desserts, food and drink, foodies, sandwiches, snacks

The official release of Reese's PB&J Big Cups is happening now.

<img data-document-id="cms/api/amp/image/AA1C9red" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C9red.jpg"/>

 If you're a fan of peanut butter and jelly, here’s the recent update from
 Reese’s
 is sure to make your mouth water.


 Following their April Fool's prank that tricked enthusiasts with a false claim about entering the sandwich market, the renowned peanut butter and chocolate company—which produces over 160 million pounds of peanut butter annually—revealed today that they would be launching Reese’s PB&J Big Cups.


 "Experience all the things you adore about peanut butter and jelly sandwiches combined with chocolate—all now in a single Reese’s cup," stated the brand in an email. "We know our fans have always wished for this perfect blend of PB&J meets Reese’s, so naturally, we brought it into existence. We also added some extra enjoyment throughout the process.”

<img data-document-id="cms/api/amp/image/AA1C9oFB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C9oFB.jpg"/>

 The Reese's PB&J Big Cups are available in both strawberry and grape varieties, all enveloped in the iconic combination of chocolate and peanut butter from the brand, offering an innovative take on this beloved classic flavor pairing.


 Reese's embodies the spirit of enjoyment,” stated Melissa Blette, senior brand manager for Reese’s, in a written statement provided to the press. “Suggesting we might 'venture into the sandwich market' served as an amusing method to generate discussion.
 Southern Living
 Serious as it may sound, this was clearly our next best step forward. The combination of PB&J is legendary, and adding Reese’s just seemed like the perfect addition — thus, we made it happen!


 Eager to try some of these delicious treats? Hurry up—the PB&J Big Cups are currently stocked at stores across the country in standard, king, and mini multi-packs, but act fast as this offer won’t last forever.


 Related:
 Reese's Has Just Revealed a Distinctly Southern New Flavored Treat Set to Launch Next Month


 Read the initial article on
 Southern Living

Reese's New Peanut Butter Cup Flavor: A Nostalgic Treat We'veBeen Dreaming Of

The official release of Reese's PB&J Big Cups is happening now. If you're a fan of peanut butter and jelly, here’s the rec...

17 Top Southeast Asian Eats on Asia’s 50 Best List This Year

DIWIDA.NEWS asian food, dining out, food and drink, foodies, restaurants

<img data-document-id="cms/api/amp/image/AA1Cllf5" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Cllf5.jpg"/>

 Nine from Bangkok, seven from Singapore, and one from Jakarta have been named among Asia's 50 Best Restaurants 2025 list at the annual awards.


 Gaggan Restaurant in Bangkok was voted the best this year.


 Located in the Watthana District in the heart of Bangkok, the restaurant is known for its fine-dining experience, offering progressive Indian cuisine with influences from around the world.


 This marks the first time the restaurant by chef Gaggan Anand has won the top prize since he redefined his restaurant concept and moved to a new location in 2019, following previous wins in 2015, 2016, 2017, and 2018.


 It ranked third on the list last year.


 No Vietnamese restaurants appeared in the top 50 this year, though
 Anan Saigon
 in Ho Chi Minh City ranked 48th on the list last year.


 The World's 50 Best Restaurants is an annual award initiated by U.K.-based media company William Reed in 2002, with the participation of more than 300 critics, chefs, restaurant owners, and culinary experts worldwide.


 Voters are required to have dined at the eateries they recommend during the last 18 months and are prohibited from voting for establishments they own or possess a financial stake in.

17 Top Southeast Asian Eats on Asia’s 50 Best List This Year

Nine from Bangkok, seven from Singapore, and one from Jakarta have been named among Asia's 50 Best Restaurants 2025 list at the annua...