Doughnuts Should Never Stop 'Having a Moment'

Doughnuts, now and forever.
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Donuts from Blue Star Donuts, Los Angeles, California. Top row, from left: Cinnamon Sugar, Blueberry Bourbon & Basil, Passion Fruit with Cocoa Nib, O.G. (Orxata Glaze). Middle row, from left: Lemon Poppy Buttermilk, Dulce De Leche with Hazelnut, Valrhona Chocolate Crunch. Bottom row, from left: Mexican Hot Chocolate, Real Maple with Bacon, Raspberry Buttermilk, Marionberry Pepper Jam with Peanut Butter Powder.Lisa Corson

Welcome to Eat Like a Local! From late-night burgers in Nashville to a life-changing date shake in Palm Springs, we traveled across the U.S. to find the spots that are really hitting home.

Remember cupcakes? There was a moment when it seemed like you couldn’t turn a corner without finding yourself in front of a specialty shop, the scent of sugar and buttercream wafting into the street. Doughnuts have mercifully avoided that too-hip-for-their-own-good status, thanks to doughnut makers who prioritize quality over cuteness, and are currently turning out the best we’ve ever had.

At Cofax in Los Angeles, former Gjusta pastry chef Nicole Rucker makes a simple honey-glazed yeast doughnut sprinkled with sea salt. At Blue Star (the bakery behind these beauties, with locations in L.A., Tokyo, and Portland, OR), brioche-based versions are dressed with glazes and stuffed with fillings made fresh throughout the day. Pies ’n’ Thighs introduced New York to the sourdough-nut, and the Holy Donut in Maine makes theirs with local potatoes. Just more delicious proof that trends come and go, but doughnuts are eternal.