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food crazes

The Cronut
Best place to try it: Dominique Ansel Bakery, New York City

By far the heavyweight champion of food crazes this year, the Cronut was created by Chef Dominique Ansel at his namesake bakery. The baker would like everyone to know the process isn’t merely deep-frying a croissant. It begins with laminated dough that is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each is flavored in three ways: rolled in sugar, filled with cream, and topped with glaze. This entire process takes three days. There have been many imitations of the Cronut, forcing him to actually trademark it, and spin-offs also abound. If you can’t get in line in New York, you can queue up for a “pretzel croissant” at Arlequin Café in San Francisco or a “doughssant” at Star Provisions down in Atlanta. (Photo: Dominique Ansel Bakery)

Best food crazes of 2013

We salute a few food crazes from 2013 that we’d like to see stick around permanently – like the new wave of adult alcoholic slushies and, yes, the sainted Cronut. For fun, we discuss a few that we don’t quite understand as well. By Jenny Adams, Compass