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Michael Krondl is a New York City-based food writer specializing in culinary history and dessert. He is the author of  The Donut: History, Recipes and Lore from Boston To Berlin, as well as Sweet Invention: A History of Dessert, The Taste of Conquest and Around the American Table.  For more information see michaelkrondl.net.

The finished dish: Portuguese pumpkin flan with Almonds. Credit: Copyright 2016 Michael Krondl

Enter a Portuguese pastry shop and you might think you’ve walked into a lab where a mad scientist had been imprisoned for years with

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Café Savoy's eponymous torte is as tasteful and elegant as the restaurant itself. Credit: Copyright 2016 Michael Krondl

Not long ago, a visit to Prague's lovely cafes meant acrid coffee and stale dessert served with a side of surliness. The long half-life

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These carnival doughnuts with boozy cream filling are dusted with confectioners' sugar and ready to eat. Credit: Copyright 2016 Michael Krondl

Two hundred and one years ago today, Europe's glitterati were assembled in Vienna to dance, eat doughnuts and decide the fate of the world,

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Main photo: Speculaas With Almond Filling are best when made with freshly ground spices. Credit: Copyright 2015 Michael Krondl

Long before there were Christmas lights, cards, trees or even Santa Claus, and before there were Christmas cookies, richly frosted Yule logs or candy

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Serve the gnocchi as a first course in the Italian way or indulge in them with full American gusto. Credit: Copyright 2015 Michael Krondl

Visit any fruit and vegetable market in northern Italy in the first chill of autumn and you may be forgiven for mistaking it for

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If indulgence is good, overindulgence is better. Or at least that’s the message at Portland’s Voodoo Doughnuts. Credit: Copyright 2015 Voodoo Doughnuts

Has the kooky doughnut fad finally gone too far? Gone off the deep end? Jumped the shark? I was recently at the taping of a

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Hot cross buns can be eaten as soon as they're out of the oven, or toasted and buttered later. Share one with a friend or two: Tradition says that doing so will ensure long-lasting friendship. Credit: Copyright 2015 Michael Krondl

In Victorian London there was no sleeping in on Good Friday. Brothel keepers and late rising gentry alike were awakened by a cry repeated

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Fritetelle veneziane, or Venetian fritters, are best served warm with a dusting of confectioner's sugar. Credit: Michael Krondl

When it comes to Carnival, overindulgence is the whole point: too many parties, too much booze and, in just about every Catholic country, great

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