by Emily Lee in Community, News, June 1st, 2017
by Amy Reiter in News, May 30th, 2017
Photo courtesy of Getty Images
Mark your calendars, sugar fiends: Tomorrow is the first Friday of June – better known as National Doughnut Day. In keeping with tradition, some of the nation’s most-popular purveyors of fried dough will be doling out their sweet, pillowy creations for free. But did you know there’s a longer story behind this beloved foodie holiday?
It all started in Chicago back in 1938, when the Salvation Army decided to honor the women who served on the front lines during WWI, providing infantrymen – known as “doughboys” – with coffee and doughnuts. (It’s even said that they fried the doughnuts inside the soldiers’ metal helmets!) What began as a fundraiser for the needy during the Great Depression has since morphed into a larger-scale celebration of delicious fried dough, a cornerstone of the American foodscape.
So tomorrow, as you sink your teeth into some sweet, glazed rings, remember the Doughnut Lassies of 1917 — and don’t forget to share your pics online using #NationalDoughnutDay or #NationalDonutDay!
Dunkin’ Donuts – Nationwide
When: All day
Like last year, Dunkin’ Donuts is celebrating National Doughnut Day by giving away one free doughnut per customer with the purchase of any beverage. Guests can choose any kind of doughnut (or “donut,” as the chain calls it) they like. The offer is valid at all participating Dunkin’ Donuts locations nationwide, throughout the entire day on Friday, June 2.
by Samantha Lande in Restaurants, December 14th, 2016
Here’s what we can all agree on about doughnuts: They’re delicious, the perfect morning-coffee companion. But most of us don’t know a whole lot more about our favorite fried-dough treat than that. So, to fill in the holes in your doughnut knowledge, we present to you these facts about doughnuts to sprinkle like sugar into your conversation on National Doughnut Day (June 2) and help you ring in the holiday.
1. Doughnuts — loosely defined — are believed to have existed way back to prehistoric times, but doughnuts more or less as we know them today are said to have been brought to what would become Manhattan when it was still New Amsterdam. They were not terribly appealingly known as olykoeks — “oily cakes.”
2. Many accounts credit Elizabeth Gregory, the mother of a mid-19th-century New England ship captain, with creating the first doughnut with a hole in the middle — and for giving the doughnut its name. According to one account, Gregory put hazelnuts or walnuts in the center of deep-fried dough to fill in where the dough was unlikely to cook through. Another version claims Gregory’s son, the captain, created the hole by spiking a doughnut on the ship wheel when he needed both hands to steer during a storm.
by Amy Sherman in Restaurants, November 2nd, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Chefs’ Picks: Hanukkah
Hanukkah spans eight nights, which means there is plenty of time to reflect on traditions, exchange gifts and indulge in one celebratory meal after another. The holiday is full of dishes that are steeped in symbolism. Many of them are made with oil, to celebrate finding the oil that kept the temple’s menorah lit for eight days. That’s why the holiday is often referred to as the Festival of Lights. Whether you are preparing your first Hanukkah feast or are looking for ways to mix up traditional recipes, get inspiration as these chefs across the country give their take on what should land on your table this holiday. Read more
by Emily Lee in In Season, Recipes, October 5th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
What would happen if you crossed a waffle and a doughnut? While the jury is out on a name, you can just call it plain delicious. This hybrid treat features a crunchy exterior that gives way to a soft and cakelike texture on the inside. Waffle doughnuts are making welcome appearances from coast to coast, with a range of toppings to boot. Read on to find out where to grab these golden wonders. Read more
by Nora Horvath in Community, June 12th, 2016
It’s that time of year when apple orchards are as plentiful with fruit as we are with excitement for the onrush of seasonal desserts. As usual, our eyes are on apple cider doughnuts, a fall staple at countless farm stands across the country. Crisp on the outside, chewy on the inside, and finished with a signature coating of cinnamon and sugar, they’re hard to beat after a long day hauling around your handpicked apples.
Not all of us are lucky enough to live near an orchard, but that doesn’t mean we’re willing to forgo a taste of this sweet, in-season commodity. Thankfully, the chefs in Food Network Kitchen have created a simple method for making apple cider doughnuts from scratch. Don’t be daunted by the recipe’s length — it’s a multistep process, but anyone can master it. All you need are two fresh apples (preferably an acidic variety, like Cortland or McIntosh, for doughnuts that are a little bit tart and not excessively sweet), apple cider from the grocery store, vegetable oil for frying, cinnamon and sugar for dusting, and a few kitchen staples – like flour, eggs and buttermilk – for creating the dough.
by Regan Burns in Recipes, June 3rd, 2016
Easy to make in a hurry, Ina Garten’s light, fluffy doughnuts are a surprisingly healthy version of the classic coffee-shop treat and are this week’s Most Popular Pin of the Week. Ina bakes the doughnuts instead of frying them, which not only turns out a soft, tender finished product, but also keeps you from having to work with messy hot oil. After the doughnuts come out of the oven, Ina dips them in butter and cinnamon sugar to create the sweet and cinnamon-y glaze you know and love.
For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Ina’s Cinnamon Baked Doughnuts
by Samantha Seneviratne in Recipes, December 15th, 2015
Did you know that the calories you eat on National Doughnut Day don’t count? (No, really, it’s true!) So take a giant, guilt-free bite out of this roundup of our best doughnut recipes, and discover where to find the most inventive, over-the-top doughnuts from around the country. Go ahead — this is the day to dough nuts!
Let’s Dough Crazy!
Food Network Magazine went on a coast-to-coast fried-dough binge, all in the name of journalism. The result? A dozen of the best doughnuts from around the country! See if your local spot made the cut.
12 Fun Doughnut Flavors from Food Network Magazine Read more
by Maria Russo in Recipes, Shows, October 24th, 2015
Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut without having to heat up a big pot of oil is appealing. That said, I think that baked doughnuts are in a completely separate category from regular doughnuts. They’re wonderful but more in line with cakes and cupcakes than true doughnuts.
That’s not a bad thing. Baked doughnuts are incredibly easy to whip up. The batter comes together in minutes, bakes quickly and makes just enough doughnuts to enjoy for brunch without leftovers.
by Lauren Miyashiro in Food Network Magazine, Polls, October 20th, 2015
You went apple picking this weekend, and not only did you score a bushel of fresh-from-the-orchard apples, but you also grabbed a gallon of cider and a dozen cider doughnuts. After polishing off a few doughnuts on the car ride home — and a few more before and after dinner that night — what’s left to do with the extras? Enter The Kitchen. On this morning’s all-new episode, Sunny Anderson and Katie Lee introduced two brand-new ways to put leftover doughnuts to work; both ways are easy and guaranteed to please your sweet-tooth cravings.
Just when you think that everyday bread pudding can’t get any more indulgent, Sunny’s Apple Cider Doughnut Bread Pudding raises the stakes with a custard laced with pumpkin pie spice — and a base of doughnuts, of course. If you don’t have apple cider doughnuts on hand, pumpkin spice doughnuts or even the plain variety will work, Sunny notes. She bakes doughnut pieces with the spiced custard, chewy dried cranberries and chopped pecans for texture, then serves the bubbly mixture while it’s still warm with a scoop of vanilla ice cream for added richness.
In a world where calories didn’t matter and stomachaches didn’t exist, how many doughnuts do you think you could eat (and enjoy) in one sitting? Food Network Magazine’s editor in chief, Maile Carpenter, confidently said six, but specified they had to be plain glazed doughnuts so that she would not get sick of them. Think that’s impressive? The magazine’s executive editor, Rory Evans, raised the bar to 13.
Food Network Magazine wants to know your doughnut max. Answer in the poll below to provide important doughnut research for an upcoming issue.