The sugar-dusted squares of sweet, fried dough that have become an icon of New Orleans' cuisine certainly seem like donuts, so what's different about them?

BeaverTails restaurant founders Pam and Grant Hooker, who coined the "beaver tail" name, say that their recipe stems from Grant's German grandmother, who served fried pastry with toppings like ...

Narrator: Fried dough may be one of the most ubiquitous foods in the world. In just about every country, you can find some variation of a pastry that uses flour, water, and hot oil. From youtiao ...

Arizona - Sopaipilla The sopapilla is a cross between Latin American fried pastry and Navajo fry bread. This fried pastry can be served savory or sweet. To serve it as a dessert, drizzle honey or ...