Desserts

Zunda

The soybean, or as the Japanese call it, edamame, is considered a staple of Japanese cuisine. From tofu to simply salted pods, many common Japanese foods incorporate edamame. And more often than not, these foods are savoury. Zunda is an exception. Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame. …

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Amarula Brigadeiro

Rich, dense, and usually cloaked in an armor of sprinkles, classic brigadeiros rely on three simple ingredients: condensed milk, cocoa power, and butter. Brigadeiros won their place in history, and their catchy name, as a fundraising treat that helped fuel Brazil’s 1945 presidential election, the first in which all women could vote. Popular lore holds that suffragists …

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Wagashi design manuals

A red peach-shaped wagashi dominates this page. PUBLIC DOMAIN The Fabulous Design Manuals for Japan’s 19th-Century Sweets that range from elegant to surprisingly modern. Across Japan, recipes for elegant wagashi sweets made from adzuki beans, mochi, and agar-agar have been passed down over generations. But that wasn’t always the case. After culinary infusions from ancient China and the Portuguese, wagashi …

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Art of Baking ‘People Pot Pies’

Assorted people pot pie facial features. COURTESY ASHLEY NEWMAN SPECTATORS HAVE LONG HAD A grotesque affinity for the fictional villain, Sweeney Todd, whose victims are ingeniously baked into human meat pies and sold by his baker accomplice, Ms. Lovett. But what happens when this Victorian “penny dreadful” serial takes a contemporary turn? Two oddities-loving artists have created …

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Magic chocolate petal opening dessert

<iframe width=”738″ height=”415″ src=”https://www.youtube.com/embed/Bf8YTATPX4E” frameborder=”0″ allow=”autoplay; encrypted-media” allowfullscreen></iframe> Watch in wonder as this chocolate flower magically opens when you pour over the warm custard. It really is beautiful. Here’s the recipe : 1/4 of a batch of chocolate macaron recipe  fresh fruit (raspberries, blue berries) Chocolate truffle, one per flower you could purchase these or make …

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Powdered Ice Cream inside Candy Strawberry

This is a molecular gastronomy strawberry-shaped toffee candy filled with powdered liquid nitrogen strawberry ice cream. This molecular gastronomy recipe is an adaptation of the signature dish “Minus-196° Candy Apple” by Seiji Yamamoto from his Tokyo restaurant Ryugin. Instead of apple form and ice cream, strawberry is used but the process is still the same.

Salt Licorice Ice Cream

In Finland, black licorice gets intensified with a hit of salty, stinging ammonium chloride. Tongue-numbing and herbal, the resulting candy is a popular treat. So popular, in fact, that summertime in Finland now means salt licorice ice cream. Salt licorice ice cream comes in many forms: scoops, soft serve, and ice-cream bars. Fazer, a candy …

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Raindrop Cake

Since the Japanese company Kinseiken Seika created Mizu Shingen Mochi (which became known as “raindrop cake” in English) in 2014, they’ve attracted pilgrims in search of the purest, most aesthetically pleasing thing they could eat. However, photographers need to act fast—the subject melts and evaporates in 20 minutes. The raindrop cake is, by no culinary definition, a cake. In …

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Lobster Ice Cream

Buttery lobster meets buttery vanilla in this classic Maine concoction. In an era of seemingly limitless ice cream flavors, Ben and Bill’s Chocolate Emporium is a forerunner. The seaside institution has been serving vanilla scoops churned with real lobster meat since 1988. According to company lore, the proprietors invented the flavor either to prove to …

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Taiwanese Ice Cream Burrito

The deceptive, sweet-and-savoury snack of Taipei’s night markets. Tucked deep into Taipei’s night markets, vendors disguise scoops of ice cream as a savoury snack. Customarily, Taiwanese cooks fill their flour crepes with pork, cabbage, and ground peanuts to make a traditional roll called run bing (a relative of the Chinese breakfast jiānbǐng). But street hawkers use this …

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Romeu e Julieta

There’s nothing tragic about this Brazilian pairing of salty, white cheese and guava paste. Romeu e Julieta (Romeo and Juliet) is perhaps the simplest of all Brazilian dishes. But like its namesake lovers, this cheese and fruit paste pairing is one for the ages. When combined, the two ingredients create a perfect union of flavors …

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What’s The Difference Between Ice Cream, Gelato, Frozen Custard, Frozen Yogurt, And Others?

Cold, sticky, melty, drippy, sugar blobs are the sweetest sights of summertime. While it’s tempting to slap an ice cream label on all of it, there’s a slew of unique scoopable desserts in this camp. Sorbet? Gelato? Frozen custard? Sherbet? These aren’t synonyms. It’s time to sort these scoops out once and for all. Gelato …

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Wasabi Ice Cream

The cure and cause of a burning tongue. Sushi lovers around the world know wasabi as the thick, green paste that adds pungent heat to their nigiri and rolls. But wasabi ice cream combines the best of both worlds: sensational tingling and sweet relief in one cooling, warming scoop. Ice cream makers add the mustardy, …

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Nanaimo Bar

From postwar dessert to sweet slice of Canadian identity Nanaimo bars are dense, sugary bars of soft yellow custard, sandwiched between coconut-graham crust and chocolate ganache. They’re basically famous for being famous in their city of origin. Located on the eastern shore of Canada’s Vancouver Island, this misty port is home to fewer than 100,000 people, but more than …

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Respiro del Diavolo

The world’s spiciest ice cream comes from Glasgow. It’s not often that ice cream parlours make international headlines. But just before Valentine’s Day 2018, Aldwych Cafe and Ice Cream Parlour in Glasgow, Scotland, made the news for a fiery new flavor. Called Respiro del Diavolo, or “Devil’s Breath,” the ice cream is an innocuous bubblegum pink, suggesting strawberry …

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Kartoshka

Soviet cafeterias whipped up this chocolate “potato” to use leftovers. Walk into a Russian cafeteria and you’ll likely find two very different types of kartoshka on offer. The word means “potato” in Russian, and there will usually be at least one spud dish available. But you may also see a chocolate “potato” in the dessert …

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