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Where’s all the content?

Posted by Niko on December 3rd, 2014



Since becoming a contributor to Serious Eats 2 years ago, most of my reviews and features (over 200 of them)  have appeared there. You can find a list of my latest stories, here. I am in the process of giving Dessertbuzz a much needed facelift. Stay tuned.


In the mean time follow me on Twitter so you don’t miss any updates.

Breaking: Angela Pinkerton to leave Eleven Madison Park

Posted by Niko on September 5th, 2014

Chef Angela Pinkerton departs Eleven Madison Park… from Chef Daniel Humm:

“ It’s bittersweet to bid Angela farewell. She is part of the fabric of Eleven Madison Park and has played an integral part in the success of the restaurant. I’ve watched Angela excel for the past eight years, rising from a pastry line cook to our executive pastry chef and to becoming the best pastry chef in America. Her ability to mentor her team, consistently pushing them to improve and evolve, has continually been something I’ve been in awe of. She’s been beyond dedicated to our restaurant and our goal, and has been a fixture in our kitchen. We will all really miss her presence on a professional and personal level.

As she explores opportunities in the San Francisco Bay area, I am certain that she will flourish in whatever role she takes. We wish her the absolute best and she’ll always be a part of our family.

Over the next couple of months we will be taking steps to fill the position from within and as always are looking toward the future with great optimism.”

The Top 10 Pastry Chefs in the US for 2014

Posted by Niko on June 2nd, 2014

Pastry Chefs Tracy Obolsky from North End Grille and Miro Uskokovic from Gramercy Tavern

Last night the Top 10 Pastry Chefs in the US for 2014 were honored at ICE. Tons of NYC pasty chefs came out to support their friends and colleagues and even their frienemies! Read on for descriptions of the desserts and some snapshots from the event.

Coverage from 2013 is available here.  Full Coverage of past Top 10 Pastry events can be found here: 201220112010.  Follow DessertBuzz on Twitter for all your NYC Pastry news. (Click the photos for a larger image).

Read the rest of this entry »

Where to get the best Canele in New York City

Posted by Niko on June 2nd, 2014


[Photographs: Niko Triantafillou, unless otherwise noted]

The Best of the Best:

Bosie Tea Parlor

Dominique Ansel Bakery

Runner and Stone

Epicerie Boulud

[This article originally appeared on Serious Eats] Up until very recently, a good canelé was not easy to find in New York City. The pastry, which originated in the Bordeaux region of France, features a thick caramelized sugar crust that gives way to a tender, custard-like interior that’s permeated with the aromas of rum and vanilla. Although it’s made with only six ingredients (eggs, sugar, flour, milk, vanilla, and rum), it’s one of France’s most interesting and surprisingly sophisticated pastries. And to my mind, it’s a more fun eating experience than plenty of other fancier desserts. Read the rest of this entry »

A Popcorn Sundae and Creamsicle Pie at North End Grill

Posted by Niko on April 24th, 2014


[Photographs: Niko Triantafillou]

[This article first appeared in Serious Eats NY] Despite the glamourous modern interior and seemingly intimidating open kitchen, North End Grill is a quite comfortable restaurant. That’s a theme extending from sleek, plush leather booths to a delicious but unfussy dessert menu from pastry chef Tracy Obolsky.

Two of my favorite desserts—on a menu packed with many superb offerings—both feature whimsical takes on childhood favorites. The Popcorn Sundae ($9) is the very embodiment of a fun elevated comfort food dessert. Your first clue? The tall sundae glass it’s served in.

The sundae is packed with the flavor and aroma of popcorn, from the popcorn-flavored ice cream to the chunks of financier made with popcorn flour. Salted butterscotch sauce is drizzled down the sides and some black pepper whipped cream tops it all off.


The chunks of popcorn financiers softening in the ice cream is a winning combination, like a brownie sundae transformed entirely into popcorn. And salted butterscotch plus crunchy candied popcorn is reminiscent of an old candy shop’s buttercrunch. This is what a great elevated comfort dessert looks like: something that works on an immediate level, then delights even more as you think about it.

Obolsky’s Creamsicle Pie ($9) with vanilla whipped cream and candied orange is another take on a childhood favorite, but like the sundae, it’s no simple popsicle.

Things start out similar to a good key lime pie with a crumbly, buttery graham cracker crust, but there’s a sweeter vanilla Bavarian cream in lieu of the standard lime curd. To balance all that sweetness, Obolsky adds a generous layer of bitter marmalade just above the crust. Get the two components in one bite and boom, you have creamsicle.

A thin layer of orange gelée and some candied orange slices add a citrus dimension and some pretty aesthetics. Despite all the layers, some vanilla flavored whipped cream reminds you that this is still a proper pie.

Ice cream and pie lovers: engage.

About the author: Native New Yorker Niko Triantafillou is the founder of his photographs of desserts and pastry chefs have appeared in the Wall Street Journal, Washington Post and Dessert Professional Magazine. He is an unabashed foodie nerdling. Follow him on Twitter at @DessertBuzz.


[Photographs: Niko Triantafillou]

[This article originally appeared in Serious Eats NY] The challenge of evaluating chocolate chip cookies is that even mediocre ones tastes damn good when served hot from the oven. With decent chocolate and plenty of butter, it’s hard to go wrong.

That’s why my benchmark for fresh chocolate chip cookies is high. What did the chef do differently or better? This brings me to Dominique Ansel Bakery’s new Chocolate Chip Cookie Milk Shot ($3), which debuted in Austin at SXSW and has already seen several cycles of media coverage, but is only available in New York starting today. The design is deceptively simple: cookie dough shaped into a shot glass, then filled with milk to be eaten on the spot. Read the rest of this entry »

Dessert at Jean Georges: Citrus Four (Delicious) Ways

Posted by Niko on April 23rd, 2014


[Photographs: Niko Triantafillou]

[This article originally appeared on Serious Eats NY] The prix-fixe lunch at the three-Michelin-starred Jean Georges offers one of the best fine dining values in New York, but their fantastic pastry program has always been the draw for me, so I try to visit at least once a year.

You can pick between three or four different themes, one of which is Citrus ($15 a la carte) featuring an array of unique and rare seasonal fruit. The Citrus includes four desserts served on one (giant) plate, but the four could easily stand alone as individual courses. But the all-together format is how Jean Georges has done it for years, and perhaps more importantly, it’s what their regulars have come to expect. Read the rest of this entry »