10 of the Best Food and Drink Inventions of the 21st Century So Far

Recent innovations in food and drink have changed the way we dine at restaurants and at home.

Some of the latest changes have been developed with the environment in mind, while others have targeted the finest palates.

Here are some of the best food inventions of the 21st century so far.

Cronuts

Cronuts
Cronuts were invented in 2013 and are now a popular dessert in the US. They were created by pastry chef Dominique Ansel.
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Pastry chef Dominique Ansel is credited with creating cronuts at his bakery in New York in 2013.

The pastry resembles a doughnut and is made from croissant-like dough. It is filled with flavored cream and fried in grapeseed oil.

Just days after they were launched, hundreds of people began queuing up to taste the new invention, which is now a staple among American desserts.

Rolled Ice Cream

Rolled ice cream
Rolled ice cream was introduced in the
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Chef trades gumbo for signatures to allow food trucks in Baker: ‘I don’t go down without a fight’ | Communities

Inside a small blue food truck in Baker, Nancy Thomas — a resident, businesswoman, single mother of five and self-proclaimed “woman of the people” — takes to her cooking pot each Sunday. She fills the 25-gallon drum with enough ingredients to feed a city starved of soul food.

And because city leaders say she can’t sell it, she gives it away in exchange for signatures on a petition to change local rules. 

Debate over a Baker ordinance prevents Thomas from peddling food out of the truck. But she is allowed to serve it up without charge, like she does at homeless shelters around East Baton Rouge.

So, week in and week out, the “Southern Belle Chef” stands inside the Shugga Shacc dishing out free jambalaya, burgers and smothered-turkey-neck gumbo to anyone who asks.

“While they’re here enjoying my food, they might as well sign a petition to support the truck,”

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Creative in the Kitchen: Acme cook loves experimenting, trying new ingredients | News

ACME — Karly Wentzloff has been cooking dinner since she was a little girl.

The 36-year-old Acme real estate agent started out helping her mom in the kitchen.

“And as I got to be a teenager, my mom went back to school and became an accountant, so during tax season … I would cook dinner and on weekends my mom and I would try out new recipes,” she says.

In graduate school, Wentzloff worked at a small farm that grew greens in hoophouses and as a result, became involved in the Ann Arbor food scene. After that, she moved to Vermont and got a job at a locally owned health food store where she worked her way up to helping out with cooking classes and took her own skills up a notch.

“I was assisting in all of these classes and learned to make things like curry paste from scratch,”

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Best Focaccia Recipe Recipe

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