Katie Quinn is a food and travel video journalist, podcast host, and video manager at Wirecutter. She attended Le Cordon Bleu culinary school in Paris and authored Cheese, Wine, and Bread and the ...

Croffle is a cross between croissant and waffle, giving us the best of both worlds. It started from South Korean cafes and soon the dish became popular across the world. Put the unbaked croissant on ...

A new Flushing bakery has introduced New York's latest hybrid dessert trend: The Croffle. The waffle-shaped croissant hails from South Korea, where it was a pre-pandemic fad in Seoul, and is now ...

Trailing not too far behind the specialty corn dog and spicy stir-fried dakgalbi, the croffle — a golden hybrid of the croissant and waffle — is the latest South Korean food fad to arrive in NYC. On ...

A croissant-waffle hybrid that took Asia by storm, this crispy, pillowy delight combines the buttery richness of a French croissant with the crispy texture of a waffle, which is baked to perfection in ...

When Raina and James Barbosa started selling croffles – a cross between a waffle and a croissant – customers liked the product so much, they wanted the franchise. “Ever since opening the Croffle Haus ...

MasterChef Australia star Reynold Poernomo has created a gourmet breakfast dish - complete with fried chicken, spicy Kewpie mayo slaw and pickled onions. The dessert king shared his recipe for Chicken ...

Don't miss out on the headlines from Townsville. Followed categories will be added to My News. A croissant-waffle hybrid that took Asia by storm, this crispy, pillowy delight combines the buttery ...