A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.
Category: Gohar, Laila
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Why Breast-Shaped Cakes Are the Confection of the Moment
An age-old Sicilian sweet, inspired by the martyrdom of St. Agatha, is finding favor with modern pastry chefs.
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The Giddy Delights of Trompe L’Oeil Candy
The long history of — and current appetite for — trompe l’oeil confections.
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Why Are Grapes Suddenly Everywhere?
Plus: a new dining destination with rooms for the night in the Swedish countryside and more from T’s cultural compendium.
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The Unlikely Return of Lace
In fashion as well as products for the home, lace — once seen as the fustiest of fabrics — is suddenly looking fresh.
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Please Don’t Eat This Fruit
Once a mainstay of European banquets, trompe l’oeil ceramics that imitate food continue to make dinner fun.
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The Hyperreal Wonders of Glacé Fruit
A time-consuming, glossy confection beloved by 16th-century royalty is making an unlikely return.
