Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. Here’s some of what Samantha ...

Indulge in these light and airy French crullers, made from pâte à choux, and coated in a delightful cinnamon sugar, offering ...

We can't picture turning down a warm, sugary donut—especially when it's got a twist. So, lately we've been whipping up crullers, which are donuts with spiral ridges that hold in any glaze or sugar ...

Kudos to you if you can get up on a weekend morning and bake cinnamon rolls or coffee cake, or make pancakes or waffles from scratch. But how about doughnuts? Or, more specifically, crullers? Not sure ...

My favorite mornings growing up, I’d wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through ...

This is part of the "Winter hit list: Hot and new places to eat and drink in Melbourne" collection See all stories. Moon in Fitzroy is selling crullers, like the love child of a canele and a ...

The brains behind Melbourne’s cult-fave pastry shop Lune Croissanterie have kicked off another delicious and otherworldly project – New York-style deep-fried pastries called crullers. Popping up just ...

Crullers are ring-shaped, just like doughnuts – the deep-fried choux pastry has a soft, custardy interior similar to eclairs and a crunchy exterior more akin to churros. It’s hard to make comparisons, ...

Kudos to you if you can get up on a weekend morning and bake cinnamon rolls or coffee cake, or make pancakes or waffles from scratch. But how about doughnuts? Or, more specifically, crullers? Not sure ...