#salted-yolk-danish

#salted-yolk-danish

Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership.

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.

The Cheesecake-Off 2026 will feature some of London's best restaurant and bakery teams, including Big Mamma Group and Cakes & Bubbles by Albert Adrià, competing for the ultimate cheesecake title.

Fashioned after a traditional French gateau Breton, the gateau Basque and even the galette des rois—all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts—this cake, uniquely Louisianan and lovingly called gateau nana, takes inspiration from each.

To create cinnamon roses, fold the dough in half, cut into strips, twist them together, and roll up like tape. The result is a beautiful floral shape.

In Denmark, chef Rasmus Munk doesn't offer dishes at the Alchemist restaurant. Instead, he whisks guests on an immersive dining experience combining performance, music, projections in its planetarium-like domed dining room, and, of course, food. Opened in 2019 at the site of a former industrial harbor area in the Danish capital, Copenhagen, Alchemist was named the world's fifth-best restaurant in 2025.

This family favorite is as simple as it's iconic - sponge cake rolled over vanilla ice cream, with a layer of raspberry jam between the two. Think Swiss roll, but from the frozen aisle. The dessert became so popular that more than 25 miles of Arctic Roll were sold per month during the 1980s.

Although I often write about packing and have it down to a science, I decided to try a little travel experiment. Before our trip, I asked ChatGPT to create a packing list for seven days in Copenhagen. At first glance, it appeared to have great suggestions, and ones that were pretty aligned with my tried-and-true list. However, upon further inspection, there were some recs that I immediately threw out-plus, a few that I didn't realize were off-base until visiting Copenhagen for myself.

We have timeless holiday classics-looking at you, pineapple-glazed ham -as well as fresh, seasonal dishes that highlight spring produce like asparagus, radishes, and rhubarb.

Irish desserts are, in one word, resourceful. They have to be; in a nation that grappled for centuries with conflict, famine, and outright war, luxurious ingredients were not accessible to most people. Instead, the Irish turned to local ingredients like sea moss, apples, and an impressive array of dairy products to satisfy their cravings for something sweet.

'Deviled cookies' consist of cookie shells baked in egg-shaped baking molds, then piped full of fillings like vanilla buttercream or chocolate frosting. They can then be customized with toppings from sprinkles to candies and chocolate chips, allowing you to blend many flavors into each little bite. With a delectable mix of crispy, chewy, and creamy textures, your guests will never forget this finger food mashup.

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.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

Onsu, an Asian-inspired bake house and patisserie, opens its doors in Soho on January 15. The sweet treat haven at 55A Dean Street is fronted by chef Michael Kwan, a multi-title pastry champion and the former executive pastry chef of the Dorchester. Kwan's career has also included stints at Ladurée, Hakkasan, and the three-Michelin-starred The Fat Duck. The new spot will combine Asian flavours with classical European style baking.

The use of egg whites to starch religious garments in the early eighteenth century was the catalyst for what is now one of Portugal's most famous dishes. That practice led to a surplus of egg yolks, and to avoid waste, monks and nuns invented rich, egg-yolk-based desserts and pastries. The famous custard tart baked in a crispy pastry shell was created at the Jeronimos Monastery in Belem, Lisbon, and the pasteis de nata were initially sold to help support the monastery.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.

These are espresso cinnamon rolls with cream cheese frosting, and they're soft, fluffy, and ridiculously delicious. Ultra-soft, fluffy dough (even for first-time bakers) Bold espresso flavor without tasting bitter Easy to make ahead for holidays and weekends Freezer-friendly and reheats beautifully It was my first time making homemade cinnamon rolls, so they weren't the prettiest. The rolling part got messier than expected and I wish I could go back and tell myself, Don't panic they'll still turn out deliciously!