Since its debut in May 2013, the Cronut® has developed a cult-like following. People have literally queued up around the block of the Soho bakery, waiting in line for hours to get a taste of the ...

The Cronut is by no means underground. In fact, it is objectively one of the least hipster things to eat in New York City considering the fact that hundred-person lines used to form outside of the ...

The Cronut is the trademarked name for the joyful union of croissant and doughnut that until now could be had only by standing online for hours outside Ansel's New York City bakery. (Ansel has hit ...

Would you pay $40 for a doughnut? Sounds nuts, right? A few weeks ago, we reported on the advent on the cronut --which basically is croissant dough fried like a doughnut. That was the first day ...

Chef Dominique Ansel, the creator of the wildly-popular Cronut, has a new creation: the Frozen S’more. Like the Crount that crosses a doughnut and a croissant, it’s a delectable hybrid treat ...

I first met the doughscuit at last weekend's Donut Fest in Chicago, where 15 doughnut-makers get together to try to kill you, for charity. They serve 1/4 portions of doughnuts, but still, after a ...

Today in our Priority Inbox Folder: "Cronut Craze Reaches Bangkok." Click! The Cronut has finally made its way overseas, where it is called the Croughnut. And also just plain ol' Trademark (pending?) ...

When most people look at a pain au chocolat, they see an indulgent breakfast treat, but award-winning pastry chef (and, yes, creator of the Cronut) Dominique Ansel sees room for improvement.

People are still waiting three-plus hours in line for Cronuts, but here’s our simple advice: Don’t. Do. It. In all of his spare time between filling hundreds upon thousands of Cronut orders ...