In comes a newer creation, the mini mini doughnuts, a $1.90 a piece. More

I know I'm not the only one who is obsessed with matcha everything. Matcha lattes, matcha cakes, matcha eclairs, and even matcha tiramisu—just to name a few. Here's another to add to your list: Matcha Doughnuts from the Doughnut Plant. More

It's got the nice, oily mouthfeel of your "normal" doughnut thanks to a brush of coconut oil over the doughnut surface. Cinnamon-sugar to finish, and you won't be left feeling weighed down in the least. More

"I tell him to handle the dough like it was a woman—gently, softly," says Fany Gerson of DOUGH, a new doughnut shop in Clinton Hill, Brooklyn. In this video from Food Curated with Liza de Guia, we go behind-the-counter with Gerson to learn about her doughnut experimentation. After over 50 trials, she found the winner recipe: a not-too-sweet batter with a smidge of nutmeg that, when fried, gets those crispy outsides and light insides. They're also about as big as your face. "You don't want to have it end too soon!" More

In 2008, we published a guide to the Best Doughnuts in New York—but that was three years ago, and new doughnut shops have popped up all over the city. Where can you find the best doughnuts in New York?Check out our exhaustive guide for the answer. More

Which are the best new doughnuts at the Doughnut Plant's second NYC location, just opened in Chelsea? Read about chocolate chip doughnuts, oatmeal doughnuts, and more. More

We're fans of almost everything on the menu at the Doughnut Plant (and they're opening a new Chelsea location on Monday!), but it's the constantly changing flavors that really keep us coming back. More

East Village restaurant The Brindle Room started serving donuts this week, and we can't stop eating them. They're cake donuts with a bit of mashed potato in the dough, small but fairly priced at $1.50. Hang out and use the free wifi, and you might rack up quite a bill on individually-brewed cups of coffee. More

What adds to the anticipation of getting pastry chef Zac Young's Flex Donuts is watching him hold a large pastry bag and inject small, round doughnuts with filling. Young, who is executive pastry chef at Flex Mussels and a former contestant of Top Chef Just Desserts, is selling his doughnuts ($1.50) for two weeks in the takeout section of Zocalo in the Lowel Level Dining Concourse at Grand Central Terminal. Young offers five flavors: salted cajeta (caramelized goat's milk), tequila-lime, raspberry, spiced chocolate, and cinnamon sugar. More

[Photo: Kathy YL Chan] We've already written about the Custard and Jam Doughnut from Bouchon Bakery, one truly enormous doughnut stuffed with housemade raspberry jam and a rich Barvarian cream. It's a decadent affair, and one that can easily... More