When we were in London this past month, we were absolutely blown away by the huge amount of international cuisines available (even compared to our last visit 10+ years ago). However, we wanted to give proper attention to English classics including our favorite category of food – sweets. Now, we are no strangers to English candy, but we had not ventured far into the world of desserts, or as they are called locally – puddings. While in London, I popped into a bakery that specializes in English treats to brush up on my British baking knowledge: Peyton and Byrne (several locations, I visited 44 Wellington Street, Covent Garden). The case and bakery racks of this appealing cafe were full of delicious treats including familiar-to-Americans apple crumbles and cookies. However, there were some new treats including the Bakewell Tart, which looked too delicious to pass up.
Mini Bakewell Tarts by Mary E
The Bakewell Tart, which originated in Derbyshire, is tart with a shortbread crust, an almond filling and a layer of raspberry jam. On our trip, we saw Bakewell tarts in mini bite-sized versions (as above), or as larger tarts cut into wedges (as below). At Peyton and Byrne, they cut the pie into wedges (and top with almond slivers), which seems to make the perfect filling to crust ratio. We could tell the jam was homemade, and it perfectly complemented the frangipane filling. We found the Bakewell Tart to be perfectly delightful, or shall we say – moreish! There is a recipe for the Bakewell Tart in Peyton and Byrne’s book, British Baking, and recipes for traditional and exotic Bakewell Tarts abound online.
Bakewell Tart by Dan Peters
Though there may be some lingering animosity towards Belgian waffles after the fateful US/Belgium World Cup game (and with the Waffle House restaurant chain 
The 
We wrote several years ago about the iconic Swedish coffee and snack break – 
Within the past week, we have come across references to Povitica at least three times, which seems like quite a lot given the fact that until now we had NEVER heard of it at all. Povitica (aka Potica) is a sweet yeasted bread, rolled with fillings like sugar, poppyseeds, nuts and sometimes chocolate. You can see this especially when you get a swirly slice/cross-section of Povitica. It also known in the US simply, a perhaps a little boringly, as “
We have a major obsession with macarons, and we 
It was a steep $21 for six, but we felt it was worth every penny, as we indulged in our macarons on a bench in Central Park. The salted caramel and chocolate were also a big hit with our friends, and we are happy we brought over some new macaron addicts to the fold. Word on the streets is that there is now a 
So obviously we are going to be obsessed with any ice cream store that is named in homage to Celia Cruz’s signature phrase and has seats made from guayabera shirts. Azucar Ice Cream (1503 SW 8th St., Miami, FL) is all that and more – and the ice cream is more than good! There is a huge list of flavors written on the chalkboard wall, but only a portion are usually on offer. The flavors that stand out are the tropical varieties: plantain, Cuban coffee and mango, etc., and of course Abuela Maria! This flavor consists of Maria sugar cookies (apparently
When we went to San Juan, Puerto Rico, one of our favorite places to eat was the stalwart 
A seemingly endless window display of beautiful pastries, cakes and candies first entices you in to La Mallorquina. Taking the opportunity to have a weekend brunch and try some new-to-us pastries in the process, we quickly entered. The bakery was packed to the gills, it looked like half of Madrid had the same idea for brunch! La Mallorquina’s bottom floor is a traditional bakery, with stand-up counters where patrons quickly enjoy coffee and a sweet. The full tea room is located upstairs with tile floors and wooden tables. “La Mallorquina” means the little woman from Mallorca, and is also the same name of a 
Our previous attempts at making bread were not terribly successful, but we’d love to give bread making another try. One of the techniques we recently learned about was the Japanese Tangzhong bead-making method, which involves making a roux (called the Tangzhong) and incorporating it into the dough. Apparently this addition results in a very soft, tender loaf of bread. There are countless different breads you can make with the Tangzhong method, and many recipes we found are for various types of 
As much as cupcakes and the myriad permutations thereof are popular in the USA, brigadeiros are the primary bite-sized dessert in Brazil. 
Eating The World 