Number one on the list goes to the plain glazed donut at the Donut Vault in Chicago, followed by the Round Rock donut from Texas (another plain glazed) and in the third position sits the Lemon Poppy donut at the Dough bar in New York.
There's blueberry jelly, fresh peach and strawberry, cookies and cream and even a maple bourbon donut in at number 25.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
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