#baguette

#baguette

The concept is exactly what it sounds like: a crisp, buttery bureka shell gets packed with spiced tomato sauce and a soft, jammy egg, essentially folding shakshuka into a handheld pastry.

Griot is considered a national dish of Haiti and all it takes is a taste to understand why. Adored by José Andrés, this dish is a wonderful mix of cooking techniques; marinated pork shoulder is slowly braised and then fried, leaving the meat tender and flavorful.

In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.

Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.

L'Appartement 4F's croissants, regardless of size, are rolled by hand and are known to contain more butter than a classic croissant recipe, resulting in a richer flavor.

Modern Bread and Bagel is a gluten-free shop that started in New York City and has expanded to Los Angeles with three locations. It was created by Orly Gottesman, who wanted her husband, with celiac disease, to enjoy high-quality gluten-free baked goods. The pastries are exceptional, with a large selection available daily, including unique items like crumb cake and chocolate zucchini bread.

"We eat in the bar and have a glass of wine and a truffle pizza. We love that."

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

A 60-gram slice of sourdough contains about 6 to 8 grams of protein, comparable to an egg, and is likely to leave you feeling fuller.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

Edami specializes in manoushe, traditional flatbreads baked fresh and topped to order, with a menu that includes classics such as zaatar and akkawi jibneh.

Le Creuset is a favorite for many home chefs due to its beautiful colorways, timeless design, and durability, despite its high prices.

If freshly baked focaccia is one of your vices, you'll want to check out Liguria Bakery in San Francisco. This Italian-owned bakery has been open since 1911, and not much has changed about the location since. It's placed on a modest street corner, has large vintage windows, and the interior is small with just enough room for customers to line up and place their orders.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.

Paris didn't invent shopping (even if it sometimes feels that way), but it arguably invented the specialty shop as we understand it today. Long before concept stores, lifestyle retail, or anything resembling "curation" entered the vocabulary, Paris was already organized around doing one thing extremely well -and it still is. From cheesemongers to winemakers and beyond, specialization remains the point.

I love a rich chocolate ganache, which is usually a blend of sugar, heavy cream, dark chocolate, and salt. The ganache in this particular cake slice is ganache cream that layers the cake. I like the richness of the cream and the appearance of the chocolate layer on top. The cream is denser and more flavorful in the Ganache Cream than in the two previous cakes, too.

Suddenly, a strange, loud, rhythmic, prolonged noise, like the dying moan of an organ, then the dying wail of the breeze sighing in the cloisters, struck the indignant ears of the nuns with astonishment. The nuns all turned to stare at Sister Agnès, who in her embarrassment, tripped and let fly a spoonful of her chou pastry dough into a pot of boiling fat, and the doughnut-like pet de nonne, 'nun's fart' was born.

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.

Past a sign for a family waterpark, a door opens onto an homage to fin-de-siècle Paris. Chandeliers are reflected in gilt-edged mirrors; there is a chorus line of lobsters and yards of fromage. Every so often, a waiter in a dinner suit flambées a crepe Suzette with a shock of flames, like a big top fire-eater. This is fine dining as buffet.

Using phyllo dough instead of traditional shortcrust for quiche changes the whole personality of the dish. The paper thin sheets of phyllo dough becomes light, flaky, and crunchy when baked, swapping rich, buttery heft for a lighter quiche with a crispy shell that shatters a little when you cut into it.

London's bakery scene has got to be one of the best in the world right now. As well as an abundance of croissants and sourdough, there are bakeries doing everything from Italian maritozzi to Japanese milk bread and pretty much everything in between. The weekend pastry run has become a ritual (bonus points if you literally run to the bakery) and bagging goods from Toad or Chatsworth Bakehouse before they sell out is a social flex.

Israeli chef Assaf Granit shifts focus from Mediterranean cooking to Eastern European Jewish cuisine at Boubalé, located in the Grand Mazarin hotel steps from BHV. The menu draws on Ashkenazi traditions - borscht, chicken liver, pastrami, and potato-forward preparations inspired by Granit's Polish grandmother. The vast dining room manages warmth through maximalist touches: doilies, colorful glassware, and grandmother-approved murals. Standout dishes include salmon floating in borscht with pickled turnips, Israeli couscous risotto with spinach, and an exceptional chocolate mousse drizzled with olive oil.