Rethinking the humble doughnut (Photo by mamaloco)

• Chefs across the U.S. are attempting to trick out Canada’s most modest treats: doughnuts. People can indulge in such flavours as pomegranate-thyme and bing cherry–balsamic, priced at $5 or $6 each. Kirsten Anderson, the chef at Glazed Donuts Chicago, has mint leaves springing from the holes of her iced mint mojito doughnuts and adds grape jelly to the dough of her peanut butter doughnuts to make PB&Js. [Coloradoan]

• Until the mid-1980s, fried schnitzel and pogácsa joints were clustered along the crowded strip of Bloor Street West between Walmer Road and Markham Street. The Annex’s so-called Goulash Archipelago has since disbanded—only the 45-year-old Country Style Hungarian Restaurant remains—but Susan Sampson, food columnist at the Toronto Star, remembers it well. She writes about her formative years in the area, before it was taken over by wing shacks and frat dudes. [Toronto Star]

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