How to Identify 16 of America’s Most Essential Donuts [VIDEO]

Donut Cover

You’re standing in line at your local donut shop deciding what to order. No one wants to be that customer who doesn’t know the difference between a cruller and a fritter. Rather than take a stab at your donut of preference, you just play it safe and order a plain, halfheartedly eating it on the morning commute.

In honor of National Doughnut Day, Foodbeast put together a video of some of the most common donuts you’ll find in shops and what they’re called. We know your morning minutes are precious, so we definitely don’t want you wasting them on donut confusion. Sit back and enjoy some intimate shots of donut porn. Hopefully not on an empty stomach:


Cake Donut


SHAPE: Round, ring donut

NOTES: Dense, Muffin-type donuts called “Sinkers”.




SHAPE: Twisted, ridged surface

NOTES: Pronounced “Kruhl-er”. It’s name is derived from Dutch Krullen, or “to curl”.




SHAPE: Lumpy, circular.

NOTES: Pan-fried cakes made with cornmeal


Long John


SHAPE: Long, bar-shaped

NOTES: Filled long johns are sold as “éclairs”.


Bear Claw


SHAPE: Rectangular with slices along one side to resemble a bear’s toes.

NOTES: While the bear claw is sometimes considered a donut, it’s common for bear claws to be almond-flavored pastries more similar to fritters in texture.


Cake Sprinkle


SHAPE: Round, ring donut

TASTE: Glazed donuts covered in confectionery sprinkles.




SHAPE: Round, ring donut.

NOTES: Made with sugar, vanilla, salt, cold milk and water.


Boston Cream


SHAPE: Round, filled. A mini version of the Boston cream pie.

NOTES: Called a “Boston Cream” when frosted in chocolate, but called a “Bavarian Creme” when dusted with powdered sugar.


Maple Bar


SHAPE: Long, bar-shaped.

NOTES: Coated with a maple glaze. Goes great with bacon!




SHAPE: Two pieces of dough twisted together.

NOTES: Twists must be made in opposite directions for optimal texture and tension.




SHAPE: Spiral, circular.

NOTES: Rolled in a cinnamon and sugar mix.


Chocolate Glaze


SHAPE: Round, ring donut

NOTES: Glazed donut made with corn syrup, bittersweet chocolate and confectioner’s sugar.


Cinnamon Crumb


SHAPE: Round, ring donut

NOTES: One of the most underrated donuts. Covered in crunchy, cinnamon-sugar crumbs. Fantastic dipped in coffee.


Powdered Sugar


SHAPE: Round, filled

NOTES: Donuts covered in confectioner’s sugar or “snow sugar” that doesn’t melt.


Raspberry Filled


SHAPE: Round, filled

NOTES: Filled with raspberry jelly.


Donut Holes

Donut Holes FB

SHAPE: Round balls, the center of ring donuts.

NOTES: Called “Timbits” in Canada


What 24 Pizzas From The Teenage Mutant Ninja Turtles Cartoon Look Like IRL


As a kid, I loved watching the ’90s Teenage Mutant Ninja Turtles cartoon. Who didn’t? One of the things that stuck was all the ridiculous pizzas Michelangelo and his brothers would order throughout the series. As the years passed, I started to think some of those pizzas could actually be pretty delicious if done right. Though it did take a solid 22 years for anchovies to grow on me.

Like his Renaissance namesake, who would have thought Mikey was ahead of his time. Using some hunger-fueled imagination I recreated 24 of the most disgusting pizza orders from the TV show and turned them into something you could order at a restaurant. Cowabunga.


Tuna fish, peanut butter and grape jelly


Tuna ahi poke on top of a bed of seaweed salad and drizzled some hot, melted peanut butter and grape jelly on top. Went more for color than taste. Ending up tasting great so that worked itself out.



Peanut butter and clams


Drenched the pizza in a cajun peanut butter sauce with four fresh calms. The heat from the sauce really made the clams, no pun intended, pop. Crawfish for garnish.



Peanut butter, avocado and extra pickles


A bed of guacamole topped with avocado slices, melted peanut butter and some sweet dill pickle chips. This is actually a sandwich I make on many an occasion.



Marshmallow and pepperoni


Pepperoni and cheese pizza topped with roasted marshmallows. The marshmallows look like haunting little lifeboats on a sea of pepperoni.



Marshmallow and asparagus


Asparagus and cheese baked directly into the crust and topped with toasted mini marshmallows. Had to many different versions of this one before I settled on this. Couldn’t be happier.



Guacamole and Marshmallow


A generous heap of freshly made guacamole and topped with a single marshmallow lit on fire. Kids, don’t try this at home. Grownups, go nuts.



Butterscotch, onions and anchovies


Onion and anchovies caramelized in brown sugar and a butterscotch sauce. Tasted great but stunk up my kitchen like nobody’s business. Do turtles have nostrils?



Tea and toast


A buttered slice of toast on top of tomato sauce and sprinkled with tea leaves, parmesan cheese and more tomato sauce. The original concept for this had chunks of toast drenched in tea. NOT. APPETIZING.



Chocolate sprinkles and clam sauce


A cheese pizza made with a hearty clam sauce and chocolate sprinkles and garnished with green onions. Not easy to make clam sauce pop on a pizza. Had to tweak it into a chowder. Master Splinter would be proud.





Chocolate chips baked into the pizza and drenched with a generous amount of hot fudge. It’s essentially a cookie.



Chocolate fudge with extra garlic


A generous amount of fried garlic on top of a pool of melted chocolate fudge. Definitely not something you’d order on a first date, but then again, are any of these pizzas?



Chocolate fudge, sardine, chili pepper, whipped cream


A cheese and whipped cream pizza topped with shaved chocolate fudge and red chili flakes. Served with a fried sardine filet in chocolate fudge sauce. Any nutrients that piece of sardine contains is neutralized by that mountain of whipped cream. I guarantee it.



Anchovies and hot fudge


Hot chocolate fudge drizzled over anchovy filets on a sauceless white pizza. Until the day anchovies turn into giant mutated fish that eat people, they’ll forever be my favorite fish.



Pepperoni and hot fudge


A classic pepperoni and cheese pizza drizzled with a little chocolate fudge. Just a little. We’re not animals.



Pepperoni and pickles


Cheese and pepperoni pizza with sweet dill pickle chips. The pickles add a crunch that can be heard all through the New York sewer systems.



Jelly bean and sausage


A spicy pork chorizo and sour cream pizza topped with queso fresco and fresh cilantro and served with a jalapeño jellybean gastrique. The jelly beans had us stumped but luckily Reddit came to the rescue.



Salami pizza with double yogurt


Two servings of vanilla yogurt topped with fresh salami slices and drizzled with blackberry jelly. If you can get over the idea of salami and yogurt, it goes down pretty tastily.



Shredded coconut and sweet pickles


Pizza is topped with shredded coconut, drizzled with hot mustard and topped with sweet pickle chips. Shredder would be a crazy handy guy to have in this situation.



Strawberry with anchovy sauce


Caramelized strawberries served with an anchovy butter sauce and topped with whipped cream. This one was the most difficult to come up with. Thankfully, whipped cream saved the day.



Hot oatmeal


Hot, buttery oatmeal topped with brown sugar, honey and fresh strawberries. It’s another side to breakfast pizza.





Truffle oil popcorn with parsley flakes and parmesan cheese. There’s a pizza somewhere under that mountain of popcorn.



Anchovies and banana


Caramelized rum bananas and anchovy filets. The pizza that inspired this post. The bananas and anchovies were the perfect balance of sweet and salty.






Hot goulash served with crumbles of queso fresco. After a quick Google search of what exactly goulash was, it was pretty easy to make.



Granola and licorice 


Vanilla yogurt topped with granola and shaved red licorice. It was a bitch to hand shred licorice, but doesn’t it look pretty?



Video for verification


The 4-Day Ice Cream Cleanse That’s Not the Worst for You?


We can’t pretend we haven’t thought of it. You could even say it’s kind of a dream come true: a diet cleanse made entirely of ice cream? Get outta here!

Yep, it turns out there’s a vegan ice cream shop in Los Angeles that’s offering a four-day, ice cream only-diet cleanse that’s supposed to be good for you. For $240, Kippy’s Ice Cream Shop will give you 20 pints of its coconut-cream based, raw, organic, non-dairy ice cream, in a variety of flavors, from Himalayan Fire Salt to Orange Creme. All in all, the cleanse works out to one pint per meal, five pints per day, for four days straight.

According to Kippy’s promotional email,

“When you cleanse from eating Kippy’s Ice Cream, you are feeding your body not only the raw saturated fat from the coconuts, but living nutrients from the fruit and Superfoods present in the ice cream. The raw honey used to sweeten Kippy’s Ice Cream is a double whammy of amino acids and living enzymes, which aid digestion and reduce inflammation [. . .]

Basically, you can expect to lose weight and feel great! And since it’s Kippy’s Ice Cream, you know it’ll be delicious… and fun!”

Gizmodo’s Brent Rose tried the experiment with his girlfriend, and found the experience to be fairly delicious, if exhausting, and only dubiously healthy. There was plenty of poop involved, as well as a nutritional check that revealed over 800% over the daily recommended amount of saturated fat and over 360 grams of sugar consumed per day.

On the plus side, it probably made for one bomb Netflix-binging session.

H/T Gizmodo + Picthx Kippy’s


How to Make Avocado Coconut Pie

Avocado Coconut Pie

While it’s already known that avocados can do no wrong , as demonstrated by baked avocado egg baskets and avocado popsicles, we can never get enough of this magic fruit butter. (Yes, it’s a fruit.)

So, for all you avocado lovers out there, we bring you Avocado Coconut Pie. The recipe features avocados and coconut puréed into a creamy pie dream topped with whipped cream. We’ll let you contemplate that for a moment. Take you time.


Avocado Coconut Pie

Makes 8 servings


  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 1 (.25-oz.) envelop gelatin
  • 3 avocados from Mexico, peeled and pitted
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon coconut extract
  • 1 (8-in.) graham cracker pie crust
  • 1 cup whipped cream or whipped topping
  • 1 cup toasted sweetened shredded coconut

How to Make It:

  • In small saucepan, heat coconut milk, sugar and gelatin, whisking until gelatin is melted; do not boil. Remove from heat; cool.
  • In food processor, purée avocados, coconut milk mixture, lime juice and coconut extract until smooth. Pour avocado mixture into pie crust.
  • Cover with plastic wrap placed directly onto surface of filling; chill at least 4 hours.
  • Serve pie the same day, cut into 8 wedges; garnish each wedge with 2 Tbsp. whipped cream and 2 Tbsp. toasted coco

Recipe Courtesy of Avocados from Mexico


How to Make Coconut Banana Cheesecake with DoubleTree Cookie Crust

DoubleTree Coconut and Banana Cariari Cheesecake

If you’ve ever stayed at a DoubleTree Hotel, you already know the best perk about staying there. It’s not the room service or the WIFI. It’s not the location, no matter where you are. The best perk comes mere moments after checking in when the front desk representative opens a warming drawer and pulls out the signature Double Tree chocolate chip cookies. Many times I’m already wiping the crumbs off my face before I hit the UP button for the elevator.

Now you have the chance to take that cookie to the next level with this Coconut Banana Cheesecake recipe. The recipe comes courtesy of The Double Tree by Hilton Cariari San Jose in Costa Rica. Don’t worry I’ve converted the metric measurements for you lazy infidels.


Coconut Banana Cheesecake


  • 1 Cup of Condensed Milk
  • 1 Cup of Evaporated Milk
  • 2 Cups of Cream Cheese
  • 5 Eggs
  • 1 Cup of Coconut Milk
  • 2 Bananas
  • 5 DoubleTree Cookies

How to Make It

  • For the crust, mix the DoubleTree by Hilton cookies with butter, granulated sugar and shredded coconut. Stir and then bake for 12 minutes
  • For the filling, mix the condensed milk, evaporated milk and coconut milk with the cream cheese, eggs and the bananas. Bake the mixture at 350 degrees Fahrenheit for 60 minutes.
  • To serve, decorate with coconut whipped cream and fresh banana.

Gratuitous Food Porn: Thai Food Edition


This fall, cozy up with a different kind of spice. Simultaneously prismatic and comforting, Thai is one Asian cuisine which, despite its ubiquity, hasn’t gone completely the way of Panda Express. Which is amazing. Best served family-style, these eats are meant to be enjoyed either in a dimly lit, family-owned restaurant, or made in your own kitchen. From the sore throat-healing sour soup tom yum to the wildly under-appreciated pad thai alternative, pad see ew, it’s time you rested your eyes on some of the world’s prettiest and most nuanced dishes. We bet you’ll soon feel all warm and fuzzy.


Thai Beef Salad


Recipe: Strands of My Life


Pad Thai Soup


Recipe: Domestic Fits


Chicken Pad Thai


Recipe: Jo Cooks


Thai Shrimp Rolls


Recipe: Fine Dining Lovers


Cashew Chicken with Thai Chili Plum Sauce


Recipe: Chow Divine


Thai Red Prawn Curry


Recipe: Strands of My Life


Thai Red Curry Mussels


Recipe: Kitchn


Thai Green Curry with Sugar Snaps, Asparagus & Broccolini


Recipe: Fuss Free Cooking


Thai Red Curry with Vegetables and Coconut Milk


Recipe: Spicie Foodie


Thai Coconut Beef in Crispy Wonton Cups


Recipe: The Endless Meal


Thai Curry Chicken Noodle Soup


Recipe: Foxes Love Lemons


Grilled Prawns with Kaffir Lime Dressing


Recipe: Rachel Cooks Thai


Tom Yum Goong


Recipe: Beyond Kimchee


Pork-Stuffed Squash Blossoms


Recipe: Rachel Cooks Thai


Thai Style Duck and Green Papaya Salad


Recipe: Cherry on My Sundae


Beef Curry with Pumpkin


Recipe: Rasamalaysia


Thai Green Curry and Sweet Potato Noodle Bowl


Recipe: A House in the Hills


Sweet and Sour Sticky Thai Boneless Oven-Baked Chicken Wings


Recipe: Half Baked Harvest


Thai Shrimp and Pineapple Curry


Recipe: Rasamalaysia


Larb Gai Thai Chicken Salad


Recipe: Yum Sugar


Shrimp Larb


Recipe: Oui Chef Network


Tom Kha Gai


Recipe: Pinch & Swirl


Thai Tea Arnold Palmer

Recipe: Foodbeast


Lamb Massaman Curry


Recipe: Sugaretal


Thai Crab Fried Rice


Recipe: All Things Nice


Thai Creamy Chicken Soup


Recipe: Smoky Wok


Tom Yum Gai


Recipe: Closet Cooking


Tom Yum Goong


Recipe: Rachel Cooks Thai


Pad See Ew


Recipe: Dorsey Kitchen


Mango Sticky Rice Parfaits


Recipe: Bittersweet Blog


H/T Tasteologie, Tastespotting


Girl Scout Cookie Popsicles, Because This Sh*t Should Be Portable


For whatever awful reason, it’s generally frowned upon to walk around eating straight from an ice cream carton, but chances are your local truck doesn’t tote your favorite Girl Scout Cookie flavor either. You could just get the weird Bugs Bunny gumball head again, but deep down, you know that nothing could ever quite satisfy your craving for cool frozen coconut and caramel quite like a bite of Dreyer’s Slow Churned Samoa Ice Cream.

Wellll, except maybe this.

Prettier and lighter than the original – these Samoa popsicles by Jamie of My Baking Addiction used coconut pudding, chopped Samoa cookies (or Caramel Delites, if you’re feeling particularly PC this morning), chocolate Magic Shell and toasted coconut to create pretty much the most necessary thing ever. Frozen Girl Scout Cookies in the summer = 1000% yes.

H/T Neatorama + PicThx My Baking Addiction


Here’s How to Make A Cîroc Coconut Limeade


Before taking a “summer sesh” class at Mixology 101, I had never associated the word “savory” with boozy goodness. A few drinks into the class (the only way school should be taught, in my opinion), 101’s liquor-wielding profs taught us how to make a Cîroc Coconut Limeade.

The drink was as marvelous as it gets. The sweetness of the coconut and simple syrup was cut by the acidity of the lime, while the muddled basil provided an unexpected and bright aroma that ultimately created a savory flavor profile. Heavenly, I tell you.


Cîroc Coconut Limeade

  • 1.5 OZ.- CîROC COCONUT
  • ½- of one lime
  • .75 oz.- Simple Syrup
  • 6- Basil Leafs

Build: Cut lime and place half in a mixing tin. Add a handful of basil, then muddle. Add the remaining ingredients and shake over ice.

Double Strain: Into a chilled old fashion glass.

Garnish: With a sprig of basil.