The culinary lovechild of the croissant and doughnut was born five years ago. Five years ago, in the kitchen of pastry chef Dominique Ansel’s New York City bakeshop, the culinary lovechild of the ...

When Dominique Ansel debuted the Cronut in May 2013, people went berserk. The croissant-donut hybrid caught the attention of many around the world who flocked to Ansel’s Soho-based bakery to get their ...

Since the cronut's debut in May, chefs all around the country, especially New York, have been trying to replicate its recipe of innovation, scarcity and buzz. The latest challenger to the cronut's ...

The Cronut croissant-doughnut hybrid was the food phenomenon of 2013. There were long lines at the bakery where Cronuts were invented, and they were going for hundreds of dollars on the black market.

Fans of the novelty pastry can rejoice. It was not their beloved cronut (nor its Canadian knockoff) that made hundreds of people sick last week at a national fair in downtown Toronto. The culprit was ...

But the cronut's dominance may not last for long as a whole new slew of delectable (and delicious) treats that are taking the world of food-mash ups to a whole other level. Scott Rossillo, at The ...

The cronut, a croissant-doughnut hybrid, has skyrocketed ever since Dominique Ansel started selling it at his New York City bakery this spring.... Crazy For Cronuts: Picking Apart The Tasty Trend You ...

Fried strips of dough instead of potato, covered in sugar instead of salt, served in a French fry basket, and dipped sweet sauces meant to look like ketchup and mayonnaise. We could die happy right ...

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