Food, glorious food! We all need it, most of us love it (a few of us too much), and many of us are always on the lookout for new flavors and cuisines to try and broaden our palate. When it comes to snack food, however, we know what's best, and we all have our favorites but what happens when you combine two of the best snacks into one amazing super snack?
Recently, these food hybrids have been taking off as new tastes and flavors become a source of much delight and excitement across the globe. Here, we look at some of the best food hybrids and where to find. them.
This hybrid of a croissant and a donut sees the flaky pastry of France deep fried and filled with jam and topped off with icing like the all-American (English actually) sweet. Invented by the Dominique Ansel bakery in New York, so popular are these that queues are often formed to get hold of one, and they sell out by 11 am.
A Dominique Ansel bakery has now opened in London where the famed recipe had to be changed due to the damper climate. Many other bakeries have started creating their own take on this sweet treat, and they are becoming more and more prevalent.
2. Coffee in A Cone
If you have ever had a coffee and thought it should be more edible than drinkable, perhaps this will be right up your street. The Grind Coffee Company in Johannesburg, South Africa, came up with the idea of putting a latte inside a waffle cone that you would usually find ice cream in and they may have inadvertently created the most Instagrammed coffee in the world.
Offering up a sweet and bitter contrast of flavors as well as a smooth and crunchy juxtaposition of textures, the idea has taken off and can now be found in major cities across the globe including London and New York. Be warned though as you have approximately 4 minutes to drink the coffee before it melts through the cone at the bottom.
3. The Cookie Shot
Another innovation from the folks over at Dominique Ansel bakery is the cookie shot, which brings the childhood favorite of cookies and milk to a more adult setting with a concentrated hit of sugar and dairy. Soft cookie dough wrapped around a solid chocolate core that can hold the milk inside, you shot the liquid before crunching down on the 'shot glass' itself.
Not just any milk, though, a vanilla flavoring gives it that extra creaminess and adds a further layer of taste to proceedings.
4. Waffle Taco
Pioneered by a well known Taco brand of fast food chains, the concept is the fairly simple one of insert breakfast taco fillings into a soft waffle shell. Although it didn't quite take off as the aforementioned restaurant chained had hoped for, the idea has stuck around and can be mastered to a far greater degree with a little creativity.
Do it with savory fillings for breakfast or switch to sweet for dessert options.
5. Cinnamon Roll Pancakes
The idea of combining one of the most beloved Danish pastries with pancakes makes for a mouth-watering image of breakfast heaven. A heavy pancake mixture rolled in on itself and filled with a cinnamon swirl like the pastry it takes inspiration from, there are many recipes out there to be perfected to your own taste.
Although, at a pinch, cinnamon rolls can be employed in a pancake recipe to create easy to make option.
Another hybrid that makes use of the waffle maker, the wonut is a combination of a waffle and a donut where a thick waffle batter is put on the iron and, when solid enough, deep fried before being coated in sugar and then iced and topped resulting in something that is crispy and waffle-shaped on the outside, cakey and fluffy on the inside.
Developed by Chicago's Waffles Café, recipes can be found for home variations as well.
Traveling across continents to pluck the Japanese ramen and stuff it into the Mexican burrito, it was the American-based Presstea in New York City that first came up with the idea of a burrito stuffed full of Asian fixings. Although the original was a huge undertaking, homemade options can be far more satisfying and far less work to consume.
It is interesting how these two cuisines can work extremely well together, but it can be a little carb heavy.
8. Cheese Stuffed Nacho Chips
Fried cheddar cheese sticks coated in nacho chip crumbs, 7-Eleven have their own version using Doritos chips, and that is where the idea comes from, but tastier versions can be made with your own favored brand and flavor of nacho chips. Very heavy, the gooeyness of the center can be changed depending on how much cheese you favor.
Essentially cheese sticks but with a sharper finish to them, they can be experimented on with different chips, and cheeses, to your pleasure.
9. Churro Ice Cream Sandwich
The ice cream sandwich is an American classic that takes two cookies and shoves a slab of ice cream in the middle whilst the churro is a Spanish street food that is like straight doughnut dough covered in cinnamon and sugar and served with hot chocolate. However, replace the cookies with these cinnamon swirls and you have a taste sensation.
A Los Angeles churro pop-up called Churro Borough came up with the idea, but others have jumped on the bandwagon, whilst, equipment permitting, they're not hard to make at home.
10. Pizza Cone
Pizza is much loved the world over but sometimes the dough can be heavy and you may only want a simple slice but this flatbread concoction that started out inside Konopizza outlets solves that problem with a cone-shaped flatbread stuffed with marinara sauce, cheese and then toppings of your choice.
The joy of this is its simplicity in preparation and execution as well as how delicious it is.
11. Ramen Burger
Engineered by chef Keizo Shimamoto, these burgers saw ramen noodles incorporated into them as a shoyu-glazed patty would sit in between buns of the noodles. The authentic creation is sold at Brooklyn, NY's Smorgasburg and often has people queueing around the block to get their hands on one.
Recipes can be found online for similar home-made meals whilst variants such as ramen-crusted fried chicken have also started to take off.
Like the cronut, this takes a bakery sweet treat and replaces its regular dough with that of croissant pastry. Debate rages around the origin of these edibles as some argue it dates back to 1993 whilst others claim it was San Francisco shop, Mr. Holmes Bakehouse that came up with the first legitimate alternative to the cronut.
Either way, these flaky treats are extremely popular and come in a ridiculous range of flavors.
We've had cronuts, we've had cruffins, so why not have the duffin? A cross between a doughnut and a muffin it is baked, dipped in melted butter and then coated in sugar and was created by Bea Vo, owner of Bea's of Bloomsbury in London. Other high-street chains have now developed their own brands of these, but nothing compares to the original.
Recipes for homemade options are easy to come by but if near one of Bea's bakeries, it's well worth dropping in for.
It would appear that Dominique Ansel bakeries are not the only masters of the hybrid creation as Bea's of Bloomsbury strikes again with the Townie. A mash-up of a tart and a brownie, it was actually the suggestion of Victoria Stewart, a food writer with the London Evening Standard, that led to its birth.
Gooey treats that can be infused with other flavors such as peanut butter and orange, they took both the UK and the USA by storm when they were launched.
Invented by Tasty Bagel in Bensonhurst, Brooklyn in 1994, the flagel is a crossover of the flatbread and bagel and is, essentially, a bagel that has been flattened prior to boiling and baking. It may not sound that great, but it makes for a far superior bagel sandwich than its predecessor with it being easier to fill and hold, thus devour.
Recipes can be relatively easy to come by, but it goes stale fast, so its best just to get down to Tasty Bagel and buy one fresh.