cronut
In 2013 a new fusion food joined the ranks of the ice cream cake and the turducken. The cronut—made of croissant-style pastry that’s fried like a doughnut, filled with cream and topped with glaze—transfixed foodies when New York City chef Dominique Ansel started selling it in May. His recipe inspired imitations around the world, and customers proved willing to wait hours for a taste; scalpers were even hawking the $5 treats for up to $40.