| Jennifer Rinkoff of the Rinkoff Bakery poses with a tray of "Cronuts" , a cross between a croissant and a doughnut, outside a bakery in London. First there was the Cronut, now there's the Dosant and the Crodough. Londoners, it seems, just can't get enough of their doughnut-croissant crossovers. This dessert, which originated in New York, took the world by storm in 2013 and became a global craze. PHOTO:AFP/BEN STANSALL |
Baklava pastries at a pastry shop in Istanbul. While Turkey has vainly clamoured for years to join the European Union, a sweet pastry made in the country's southeast tasted more success recently, winning the EU's prized "protected status". The Gaziantep baklava, described as a "pastry made of layers of filo pastry filled with semolina cream and Antep pistachio", became the first Turkish product to receive the coveted status.
Photo: AFP / Ozan Kose |
A hamburger and French fries in a restaurant in Paris. Once considered the worst kind of food sin in France, the hamburger is conquering the land of haute cuisine as sales of the most quintessentially American fast food have soared in France and the dish has become a fixture on restaurant menus. Photo: AFP / Francois Guillot |
