15 Delicious Facts About Doughnuts

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istock

Doughnuts are everywhere. Over the last century, few pastries have inspired as much long-lasting enthusiasm, or as many film and television tributes, as the humble ring of fried dough.

Although we’ve been gobbling down doughnuts by the baker's dozens for years, most of us don’t know that much about their delicious history. Here are 15 tasty facts about the iconic pastry.

1. Over 10 billion doughnuts are made in the U.S. each year.

The American doughnut industry is huge, with numerous fast food chains dedicated to their production. Canada, meanwhile, produces fewer doughnuts (approximately 1 billion per year), but with its lower population, actually has the most doughnut shops per capita of any country in the world.

2. There are 10 people living in America with the last name "Doughnut" or "Donut."

At least that was the total in 2011. It's unclear whether "Doughnut" was their given last name, or whether they changed it out of passion for the pastry. Meanwhile, 13 people have the first name “Donut,” making it the 245,396th most popular name in the United States.

3. Washington Irving was the first writer to describe doughnuts in print.

Washington Irving, who is best known as the author of The Legend of Sleepy Hollow, described the pastry as "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks.” He is widely believed to be the first writer to wax poetic about these delicious concoctions.

4. Voodoo Doughnut used to sell "medicinal" doughnuts, which were coated with Nyquil or Pepto Bismol.

Portland, Oregon-based Voodoo Doughnut is famous for its wild doughnut flavors. For a while, the doughnut shop even offered NyQuil- and Pepto Bismol-coated doughnuts (the latter were dipped in Pepto Bismol, sprinkled with Tums, and marketed to customers who’d had too much to drink and wanted a snack that was easy on the stomach). The doughnut shop was eventually forced to retire its medicinal flavors after the FDA stepped in.

5. "Spudnuts" have dough made of potatoes instead of flour.

Made with mashed potatoes or potato starch, potato doughnuts were once so popular they had their own fast food chain: Spudnuts. The mostly defunct chain (there are apparently a few independent locations hanging on, but the parent company no longer exists) was founded by two brothers—an appliance salesman and drug store clerk—in the 1940s. They were the first fast food doughnut chain to open in Los Angeles.

6. Boston has the most doughnut shops per person.

Bostonians really love their doughnuts: The city has one doughnut shop for every 2480 people according to AdWeek.

7. The French used to call their doughnuts "nun's farts."

The airy fried dough fritters—slightly different from the American circular doughnut—are called pets de nonne in French, which translates to “nun’s farts.”

8. There's some truth to the "cops love doughnuts" trope.

Back in the 1950s, police officers on the graveyard shift would stop by doughnut shops—which were among the few establishments open late—to do paperwork and have a snack. Eventually a reciprocal relationship developed: Doughnut shop owners welcomed the protection of police officers, and police officers liked having a place to chow down late at night, so the association stuck around.

9. Renée Zellweger ate 20 doughnuts a day to gain weight for the Bridget Jonessequel.


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Renée Zellweger needed to gain weight fast to reprise her role as the eponymous heroine in 2004's Bridget Jones: The Edge of Reason. The actress claimed to have eaten “a Big Mac and chips, potatoes swimming in butter, pizza, milkshakes, and 20 doughnuts” every day to hit her weight goal in time for shooting.

10. Doughnuts were once declared "the hit food" of the century.

At the 1933 Chicago World’s Fair—which was billed as "A Century of Progress"—doughnuts were given the lofty title of "Hit Food of the Century of Progress." Because they were fresh and the automated machines made them quickly, they were cheap and became "a staple of the working class" during the Depression, according to Sally Levitt Steinberg, whose grandfather invented the doughnut machine.

11. Clark Gable taught movie audiences how to properly dunk doughnuts in It Happened One Night.


iStock/DarcyMaulsby

In 1934's It Happened One Night, Clark Gable's character outlined the rules for proper dunking etiquette to co-star Claudette Colbert. "Dunking's an art," he explained. "Don't let it soak so long. A dip and—plop, into your mouth. If you let it soak so long, it'll get soft and fall off. It's all a matter of timing. I ought to write a book about it."

12. A New England ship captain claimed to have invented the hole in doughnuts.

Elizabeth Gregory, mother of 19th-century ship captain Hanson Gregory, would famously make fried dough pastries for her son and his crew to take on their voyages. Though the elder Gregory may have been an early doughnut innovator (she packed the pastries with nuts, and flavored them with cinnamon and nutmeg), it was Captain Hanson Gregory who claimed to have invented the actual doughnut hole, calling it "the first doughnut hole ever seen by mortal eyes."

13. Doughnuts were served to soldiers during WWI.

During World War I, Salvation Army workers would bring soldiers doughnuts and coffee in the trenches of France to cheer them up and remind them of home.

14. One California doughnut shop became a movie star in the 1980s—and still is.


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Featuring a massive 32-foot doughnut sculpture atop its low, flat roof, Randy's Donuts is one of the most iconic Hollywood doughnut shops. The store, which opened in the 1950s as part of the now-defunct Big Donut Drive-In chain, has appeared in numerous movies, including Earth Girls are Easy (1988), Get Shorty (1995), The Golden Child (1986), Crocodile Dundee (1986), and Iron Man 2 (2010).

15. They were once called olykoeks.

Though many countries have independently developed their own version of doughnuts, the Dutch are widely credited with bringing the fried pastry to America prior to the Revolutionary War, originally calling them olykoeks, meaning "oily cakes."

This article originally ran in 2016.

10 Things You Might Not Know About Wine

iStock/MarkSwallow
iStock/MarkSwallow

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

Taco Bell is Opening a Taco-Themed Hotel in Palm Springs This Summer

Taco Bell Corp.
Taco Bell Corp.

For some, having a Taco Bell and its cheese-filled menu within driving distance is enough. For others, only a Taco Bell destination vacation will do. This August, the popular fast food chain is going to convert an existing Palm Springs, California, hotel into a burrito-filled Taco Bell getaway for a limited time.

The Bell Hotel will have all the usual amenities—rooms, food, gifts, and a salon—operating with a taco-themed cosmetic facelift. The nail salon, for example, will feature Taco Bell-inspired nail art. (Though we're not entirely sure what that consists of—possibly nails that resemble hot sauce packets.) The gift shop will feature Taco Bell apparel. Guests can also enjoy the standard variety of Taco Bell menu items. According to Thrillist, some new additions to their line-up are expected to be unveiled.

The as-yet-undisclosed hotel in Palm Springs will be operating as a Taco Bell partner for five nights total. As with pop-up stores and other publicity campaigns, the expectation is that guests will share their bizarre Taco Bell resort experience on social media and create some buzz around the brand. Taco Bell is no stranger to audacious marketing, as in the case of their Taco Bell Cantina in Las Vegas, which books weddings. Recently, the company also began making home deliveries via GrubHub.

The Bell Hotel website is now accepting sign-ups so fans can be notified when reservations open. The facility is expected to open August 9.

[h/t CNBC]

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