Add
Private Notes
We take a bite out of some of the sweetest mash-ups in the Big Apple. Dominique Ansel shares his famous Cronut, as well as a new combination of two desserts that defies the laws of physics. At Butter and Scotch, old-fashioned pies and quenching cocktails collide with delicious results, and Oddfellows proves that some of the most unique flavors can make ice cream even better.
There's no better way to start your day than with one of New York's most unique breakfast treats. At the Legendary Doughnut Plant, Mark Isreal makes his signature square doughnuts and we're blown away by his sophisticated alternative to the doughnut hole: the doughnut seed. At Lafayette, one bite of their luscious creations transports you out of the hustle and bustle of the city and into a classic French bistro. Then it's off to Wafels & Dinges where they're taking wafels to a whole new level of deliciousness.
San Francisco has a well-earned reputation as a foodie paradise, so restaurants here have to work twice as hard to stand out. We found three that do, beginning with Craftsman & Wolves where chef William Werner's attention to detail creates edible works of art like the flaky, croissant-inspired Chocolate Stack, the Caramel Cube Cake that is actually spray-painted with pure chocolate, and the creamy, frothy Sipping Caramel. At Ice Cream Bar owner Juliet Pries has crossed an old-timey soda fountain (complete with soda jerk) and flavor-forward creations, like the peppery Tiny Bubbles Float, the fruity Tropical Split, and the butterscotchy (and aptly-named) Too Good To Be True Milkshake. Finally we visit bean-to-bar chocolate makers Dandelion Chocolate, where customers can see their chocolate created from start to finish, then sample it in favorites like the Peanut Butter And Jelly Ganache Sandwich.
Portland is one city at the forefront of the food scene using local ingredients with a unique spin. Quin Candy is a perfect example making nostalgic sweets with a sophisticated twist using ingredients like marionberries, smoked sugar and creamed infused with ground popcorn. The creator of Stumptown Coffee is behind the city's latest gem the Roman Candle Baking Company. The delectable breakfast treats and artisanal pastries have the same attention to detail and quality that made the coffee such a success. Our final must-see sweet destination is Kyra's Bakeshop, which serves up indulgent cupcakes that also happen to be gluten-free.
In this episode we dig into childhood treats that are all grown up. In Portland, Oregon, an ice cream shop is adding cocktails to the mix-ins. In Healdsberg, California, the area's bountiful produce finds its way into hyper-seasonal cupcakes. And in New York, chocolate is eaten unroasted and raw, and is infused with some very sophisticated ingredients. Children may like them, but the adults will be hooked.
Everybody is going nuts for doughnuts and across the country doughnut shops are coming up with innovative new ways to re-invent this crowd favorite. In Portland, Oregon, there's a place that specializes in grown up versions that feature bold glazes and boozy fillings. In New York, old-school mini doughnuts made fresh to order are all the rage, the 15 different kinds of flavored sugars let you customize your own for a bite that has your name all over it. And in San Francisco, a charming little doughnut shop has developed a loyal following thanks to their light, supple doughnut and their seasonal silky cream fillings.
Seattle is known for the Space Needle, loud music, and high tech... But these days it's also got a reputation for sublime sweet treats. We visit three hot spots of Seattle's food scene beginning with Fran's Chocolates, which pioneered European-style handmade confections when it opened in 1982 and is now a beloved Seattle institution. Dahlia Bakery is one of legendary Seattle restaurateur Tom Douglas's creations and serves up some of the most incredible pie and doughnuts in the city. Finally we'll stop at Crumble & Flake, a tiny bakery that takes familiar pastries in daring new directions.
Southern desserts are in a category all to their own combining big bold flavors with deep tradition. A perfect example is Sublime Doughnuts, which calls itself a "Doughnut Wonderland". The doughnuts and fritters are made with a sweet potato dough and come in fun shapes with decadent flavor combinations. CamiCakes Creamery reinvents traditional southern desserts like red velvet cake and lemon meringue pie and turns them into ice cream cake sandwiches. Pie Shop keeps with tradition and preserves the craft of pie making with southern favorites like Georgia Bourbon Pecan and Pineapple Chess Pie.
Today we're getting a sweet taste of Europe right here in the U.S! First we head to Atlanta where the Little Tart Bakeshop rolls out decadently traditional French pastries to a hungry crowd. Then in New York City, the extremely popular Italian restaurant Maialino proves why you really must save room for dessert. And finally, we're off to Seattle where Nielsen's Pastries serves some of the most delightful and most unique Scandinavian treats, with recipes that have barely changed since its Danish owner settled here.
We are traveling the country in search of people giving classic sweets a modern and delicious makeover. In New York City, a charming little shop is putting a gourmet spin on the crispy rice treat, with flavors loved by children and adults alike. In Atlanta, Georgia, the simple ice pop has been transformed into a frosty combination of real ingredients and unique textures perfect for cooling off on a hot day. And in Seattle, Washington, there's a new take on the soda shop that serves amazing ice cream floats, made with the house's premium ice creams and their very own dessert beers.
We visit some of the world-class eateries that satisfy the sweet cravings of Washington, D.C.'s power brokers. First stop: GBD, which stands for "Golden Brown Delicious" - the perfect way to describe the unique doughnuts at this new hotspot. We'll visit Cupcakes Actually, which stocks its shelves with 10 varieties of this sweet treat daily, including its signature dipped cupcakes. And we'll sample the refreshing artisan gelato at Dolcezza, which combines local ingredients, old-world methods, and innovative flavors.
We head north of the border to Toronto, Canada where the childhood favorite of milk and cookies is taken to a whole new level. Moo Milk Bar offers a variety of classic and signature cookies like the Cowgirl that can be paired with their all-natural flavored milks including gingerbread, peanut butter and chocolate. Glory Hole Doughnuts specializes in artisanal yeast doughnuts made with all natural ingredients including the Lemon Ricotta Doughnut. Clafouti Patisserie is known for their exceptional croissants. We check out one of their inventive treats calleda crookie, which is a croissant with a cookie baked into it.
There's nothing better than the perfect cookie -- unless you take two of them and put some filling in between! At DC Patisserie they make delicate macaron with delicious American flavors. Milk Cult in Washington DC has a true fan following for their unique Ice cream sandwiches. And in New York City, an art gallery/spice lab creates little sandwich cookies that explode with flavor.
