Clearly it's not actually a cronut, but Dominique Ansel, New York pastry chef and inventor of the croissant/doughnut hybrid that took the country by storm last summer, is at it again, and this time he's debuted his creation at SXSW. The treats, which are not yet named, appear to be chocolate chip ... More >>
With newer, hipper Italian restaurants opening in Houston every year, it can be easy to overlook the fine-dining behemoth that is Tony's in favor of something, perhaps, less dated. But this would be a mistake. Tony's opened in 1965 as a mom-and-pop Italian eatery serving hearty bowls of pasta and ... More >>
We hope to see these places open soon.
Looking back at 2013, the foods that really stick out in our minds are the trendy ones: Cronuts. Sriracha. Pretzel buns. Kale. These dominated the discussions on food blogs, in culinary magazines and on morning talk shows. So with 2014 approaching, we thought we'd get ahead of the game by predicti ... More >>
The New Yorker: Can you believe the chocolate chip cookie has been around for 75 years? In honor of its 75th anniversary, The New Yorker, explained the history of the chocolate chip cookie. Many of us know that Ruth Wakefield created the chocolate chip cookie by accident, but do you know the story a ... More >>
Daily Details: Cocktail flavors can be quite inventive, but have these creations gone too far? Breakfast and cereal flavors are being made into cocktails at bars all around the world. This blog post from Daily Details shares insight into the cereal cocktails found in a variety of bars in the United ... More >>
The rest of the best 2013.
Our 2013 Best of Houston® winners have been announced, but in many cases, picking the best item in any category was no easy task. In order to show off all the culinary greatness Houston has to offer we'll be rounding up the "rest of the best" in some of our favorite categories during the next sever ... More >>
Wows crowd at Brazos Bookstore.
For those of you who do not know what a cronut is, it is a hybrid of a croissant and a donut. Rather than frying the ordinary batter to make a donut, croissant pastry dough is fried instead. This creates thin, crispy and butter layers instead of a fluffy donut. To make things even better, the cronut ... More >>