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  • Many of us know desserts to be

    我們很多人都知道甜點是

  • the last guilty pleasure after a meal.

    飯後最後的罪惡感。

  • But did you know that

    但你知道嗎?

  • before the 17th century in Europe,

    17世紀以前的歐洲。

  • what we know as desserts

    甜品

  • were used to cleanse the palate between courses?

    是用來在兩道菜之間清洗味蕾的?

  • In many parts of the world,

    在世界許多地方。

  • sugar was a rare and expensive ingredient.

    糖是一種稀有而昂貴的原料。

  • It wasn't until colonists generated and expanded

    直到殖民者產生並擴大了

  • the production of sugar fields through slave labor

    荒田

  • that the price of sugar was lowered.

    糖的價格降低了。

  • By the mid-17th century,

    到了17世紀中葉。

  • cookbooks dedicated to desserts were published.

    出版了專門介紹甜點的烹飪書。

  • With many different textures, colors, and flavors,

    具有多種不同的質地、顏色和味道。

  • here are some of the best desserts

    這裡有一些最好的甜點

  • that exist around the world.

    世界各地存在的。

  • This sweet treat got its name

    這種甜食的名字是這樣來的

  • from the politician Eduardo Gomes,

    來自政治家愛德華多-戈麥斯。

  • who ran for president of Brazil in the 1940s.

    他在20世紀40年代競選巴西總統。

  • Brigadeiros, which were inspired

    Brigadeiros,其靈感來自於

  • by Gomes' military rank, brigadier,

    由戈麥斯的軍銜,准將。

  • quickly became a popular treat sold by women

    風行一時

  • who supported him at rallies.

    在集會上支持他的人。

  • He lost the election,

    他輸掉了選舉。

  • but the bite-sized treat lives on.

    但是,一口大小的享受生活。

  • It is made with condensed milk, butter,

    它是用煉乳、黃油製成的。

  • and cocoa powder and covered with chocolate sprinkles.

    和可可粉,並蓋上巧克力碎屑。

  • In Nigeria, the act of repeating a word twice

    在尼日利亞,一個詞重複兩次的行為。

  • is deeply embedded in the culture.

    深深地融入了文化。

  • It is used for clarity and emphasis.

    它是為了明確和強調而使用的。

  • Puff puff is deep-fried dough

    泡芙是油炸麵糰

  • sprinkled with powdered sugar in some cases,

    有的還撒上了糖粉。

  • and it can be served as both an appetizer and a dessert,

    並且既可以作為開胃菜,也可以作為甜點。

  • savory or sweet.

    鹹的或甜的。

  • When I first think of mochi,

    當我第一次想到麻糬的時候。

  • I think of the mochi ice cream

    我想到了麻糬冰淇淋

  • in boxes sold at Trader Joe's,

    在Trader Joe's出售的盒子裡。

  • but that's just the American take on the famous dessert.

    但這只是美國人對這道著名甜點的看法。

  • Mochi is actually a rice cake made from mochigome.

    麻餈其實就是用麻餈做成的年糕。

  • This rice becomes glutinous when boiled

    這種米煮熟了就會變成糯米。

  • and doughy when steamed.

    且蒸熟後呈麵糰狀。

  • Water and air are huge factors

    水和空氣是巨大的因素

  • in the transformation of mochigome

    在mochigome的轉變中

  • to the mochi dessert that we know.

    到我們熟知的麻糬甜點。

  • Water prevents the mochi from being a sticky mess,

    水可以防止麻餈黏糊糊的現象。

  • and air contributes to the gooey stretch.

    和空氣有助於粘稠的拉伸。

  • The word tembleque is

    Tembleque這個詞是

  • associated with the Spanish word

    與西班牙文

  • temblar, which means to jiggle or tremble.

    temblar,意思是抖動或顫抖。

  • This definitely represents the consistency of this dessert.

    這絕對代表了這款甜品的一致性。

  • A coconut pudding, or custard if you wish,

    椰子布丁,如果你願意,也可以用吉士粉。

  • templeque is a holiday dessert

    廟會

  • that has numerous variations throughout Latin America.

    在整個拉丁美洲有許多不同的變化。

  • But no matter where you are, it is best eaten cold.

    但無論你在哪裡,最好是冷吃。

  • Legend has it that chimney cakes

    傳說中的煙囪蛋糕

  • were invented by women in Transylvania

    是特蘭西瓦尼亞的婦女發明的

  • during the Mongol invasion in 1241.

    在1241年蒙古人入侵期間。

  • In order to convince the Mongols

    為了說服蒙古人

  • that they would outlive them during a stalemate,

    僵持期間,他們會比他們更長壽。

  • the women of Transylvania came up with a plan

    特蘭西瓦尼亞的婦女們想出了一個計劃。

  • that mixed flour with water

    摻水面粉

  • wrapped around a wooden stick.

    纏在一根木棍上。

  • This gave the illusion of large portions of bread,

    這給人一種大份量麵包的錯覺。

  • but they were in fact hollow on the inside.

    但其實裡面是空心的。

  • Starving and disappointed, the Mongols left,

    蒙古人飢腸轆轆,失望而去。

  • and chimney cakes went on to be popular

    和煙囪蛋糕的流行。

  • in both Romania and Hungary.

    在羅馬尼亞和匈牙利。

  • This next dessert takes us here

    接下來的甜點就帶我們到這裡

  • to Little Cupcake Bakeshop in New York,

    到紐約的Little Cupcake Bakeshop。

  • home to one of my favorite American desserts.

    我最喜歡的美國甜點之一的家。

  • And, no, it is not apple pie.

    而且,不,這不是蘋果派。

  • Many people wonder, is red velvet cake

    很多人不知道,紅絲絨蛋糕是

  • simply just chocolate cake with red food dye?

    只是簡單的巧克力蛋糕與紅色食品染料?

  • And the answer is: not exactly.

    而答案是:不完全是。

  • Though the dessert has

    雖然甜品有

  • cocoa powder as one of the ingredients,

    可可粉作為原料之一。

  • it also calls for vinegar and buttermilk.

    它還需要醋和牛乳。

  • The acidic flavors mixed with the cream-cheese frosting

    酸味與奶油芝士糖霜混合的味道。

  • makes for a dessert that is definitely not chocolate cake.

    做出的甜點,絕對不是巧克力蛋糕。

  • The red velvet cake stems back to a marketing ploy

    紅絲絨蛋糕源於一種營銷策略。

  • by an American food-coloring company.

    由美國一家食品色素公司。

  • During the Great Depression, in order to boost sales,

    在大蕭條期間,為了促進銷售。

  • the Adams Extract company added red food coloring

    亞當斯提取物公司添加紅色食用色素。

  • to velvet cake in order to give it

    天鵝絨蛋糕,以使它

  • the bright, distinct color that we know today.

    我們今天所熟知的明亮、鮮明的色彩。

  • So as demand for the dessert increased,

    所以隨著人們對甜品的需求增加。

  • so did their revenue.

    他們的收入也是如此。

  • Banoffee pie is a sweet combination

    Banoffee派是一個甜蜜的組合

  • of bananas, toffee, and whipped cream

    香蕉、太妃糖、鮮奶油

  • on a thick graham-cracker crust.

    在厚厚的穀物餅乾皮上。

  • The word banoffee itself is actually a portmanteau

    banoffee這個詞本身其實是一個多義詞。

  • from words banana and toffee.

    從單詞香蕉和太妃糖。

  • It was invented at a restaurant in Sussex, England,

    它是在英國蘇塞克斯的一家餐廳發明的。

  • and became world-famous.

    併成為世界聞名的。

  • Yakgwa, meaning \"medicinal confection,\"

    Yakgwa,意思是 "藥用點心"。

  • got its name because honey was known in Korea

    蜂蜜

  • as healthy medicine.

    作為健康藥。

  • Yakgwa is a deep-fried cookie

    燒餅是一種油炸的餅乾

  • soaked in honey for six to eight hours.

    用蜂蜜浸泡六到八個小時。

  • The history of this dessert is tied to special occasions

    這款甜品的歷史與特殊場合息息相關。

  • like royal banquets or Chuseok.

    如皇家宴會或朱賽克。

  • Though originally enjoyed mostly by the upper class

    雖然最初主要是上流社會的人喜歡

  • because of the honey, it is commonly eaten today

    因為蜂蜜的緣故,如今已成為人們常吃的食物。

  • and still served for Chuseok.

    而且還是為楚碩服務。

  • Soaked in a series of three milks,

    泡在三奶系列中。

  • evaporated, condensed, and heavy cream or whole milk,

    蒸發、煉油和重奶油或全脂牛奶。

  • this dessert is incredibly simple

    這道甜點非常簡單

  • yet deliciously complex.

    但卻又是複雜的美味。

  • Although people are not entirely sure

    雖然人們並不完全清楚

  • where the dessert originated,

    甜品的發源地。

  • the main consensus is Mexico.

    主要共識是墨西哥。

  • It was Nestlé that took the tres leches cake mainstream

    是雀巢公司讓 "檸檬蛋糕 "成為主流。

  • by featuring the recipe on cans

    罐頭上的食譜

  • of evaporated, condensed, and cream milk.

    蒸發乳、煉乳和奶油乳的。

  • Despite the marketing scheme,

    儘管營銷方案。

  • tres leches developed its own cultural significance

    Tres leches發展了自己的文化意義

  • in families all across Latin America.

    在整個拉丁美洲的家庭中。

  • Stroopwafel is a sweet, caramellike filling

    Stroopwafel是一種甜美的焦糖狀餡料。

  • sandwiched between two thin waffle cookies

    夾心餅乾

  • and was invented in the Dutch city of Gouda.

    並在荷蘭城市高達發明。

  • Gerard Kamphuisen, who is credited as the inventor,

    Gerard Kamphuisen,他被認為是發明者。

  • took leftover bread crumbs

    拿著剩下的麵包屑

  • and mixed them with a thick syrup.

    並將它們與濃稠的糖漿混合在一起。

  • Warm up the caramel by letting the stroopwafel

    加熱焦糖的時候,要讓焦糖的溫度達到最高。

  • sit on a cup of coffee or tea before consuming,

    飲用前先坐上一杯咖啡或茶。

  • and you won't be sorry.

    你不會後悔的

  • A Filipino word meaning "mix-mix,"

    菲律賓語,意思是 "混合-混合"。

  • halo-halo is a popular dessert in the Philippines

    滷味

  • made up of shaved ice, condensed milk,

    由刨冰、煉乳組成。

  • and fun sweet toppings like fruit, jellies, beans,

    以及水果、果凍、豆子等有趣的甜味配料。

  • ube ice cream, or sweet custard.

    ube冰激凌,或甜蜜的奶油凍。

  • This sweet treat is derived from

    這種甜食來自於

  • the Japanese dessert kakigori.

    日本的甜點kakigori。

  • With the mix of Japanese occupation before World War II

    隨著二戰前日本佔領區的混戰

  • and the ice plant built by Americans

    和美國人建造的冰廠

  • in the Philippines in 1902, it was only a matter of time

    遲早的事

  • before Filipinos redesigned the ice treat

    在菲律賓人重新設計冰塊之前。

  • to make what is known today as halo-halo.

    來製造今天所謂的暈暈乎乎的東西。

  • The origins of this dessert are a bit murky,

    這道甜品的起源有點模糊。

  • with the Catalans saying their crema Catalana

    加泰羅尼亞人說他們的克雷馬-加泰羅尼亞語

  • preceded France's crème brûlée

    先於法國奶油布丁

  • as well as Britain saying its trinity cream was the first.

    以及英國說它的三合一奶油是第一個。

  • However, thanks to chef François Massialot,

    不過,由於主廚弗朗索瓦-馬薩洛。

  • France has the oldest recipe in writing,

    法國有最古老的文字祕方。

  • dating back to 1691.

    可追溯到1691年。

  • Crème brûlée is a custard topped with sugar that gets

    奶油布丁是一種加了糖的吉士醬,它能讓你的生活更美好。

  • torched to create a

    焚燒,以創造一個

  • caramelized, hardened top layer.

    焦糖化、硬化的表層。

  • Unlike crème brûlée, where the curdling, or clumping,

    不像焦糖布丁,在那裡凝結,或結塊。

  • of eggs in the custard is the sign of a mishap,

    蛋羹中的雞蛋是事故的徵兆。

  • baked custard welcomes the slight cooking of the egg.

    烤好的蛋奶酥迎來了雞蛋的輕微煮熟。

  • Instead of including only the egg yolk, like most custards,

    而不是像大多數吉士粉那樣只包含蛋黃。

  • baked custard includes the entire egg

    蛋黃酥

  • and can be served warm or cool, based on preference.

    並可根據喜好,熱食或涼食。

  • Did you know that the correct way

    你知道正確的方法是

  • to eat a Belgian waffle is with your hands?

    吃比利時華夫餅是用手嗎?

  • The Belgian waffle,

    比利時華夫餅。

  • originally called Brussels waffle,

    原本叫布魯塞爾華夫餅。

  • is one of two types of waffles that originated in Belgium.

    是起源於比利時的兩種華夫餅之一。

  • Americans know the Belgian waffle

    美國人知道比利時華夫餅

  • as a delicious breakfast food, but not many of us

    作為一種美味的早餐食品,但我們沒有多少人

  • are actually eating the waffle as it was intended.

    其實是在吃華夫餅,因為它的目的。

  • Belgian waffles are not to be eaten with a knife and fork,

    比利時華夫餅是不能用刀叉吃的。

  • but rather with your hands.

    而是用你的手。

  • And no syrup. Maybe fruit or whipped cream at most.

    而且沒有糖漿。最多隻能吃水果或鮮奶油。

  • Maurice Vermersch was the one who changed the name

    莫里斯-弗默施是改名的人。

  • from Brussels waffle to Belgian,

    從布魯塞爾華夫餅到比利時。

  • because Americans did not know where Brussels was.

    因為美國人不知道布魯塞爾在哪裡。

  • Partly influenced by British colonial occupation,

    部分受英國殖民佔領的影響。

  • this dessert actually has health benefits.

    這道甜品其實對健康有好處。

  • Currants are high in fiber;

    醋栗的纖維含量很高。

  • manganese, which helps strengthen bones;

    錳,有助於強化骨骼。

  • potassium; and copper, which helps with metabolism.

    鉀;以及有助於新陳代謝的銅。

  • Trinidadians eat the rolls casually

    特立尼達人隨便吃卷子

  • as an afternoon snack or sometimes breakfast.

    作為下午的點心,有時也可作為早餐。

  • This dessert actually is not pudding at all.

    這道甜品其實根本不是布丁。

  • Malva pudding, like many other desserts,

    馬爾瓦布丁,和其他很多甜品一樣。

  • has an unknown origin story.

    有著不為人知的出身故事。

  • Some say Dutch, while others say South African.

    有的說是荷蘭人,有的說是南非人。

  • Similar to toffee pudding,

    類似於太妃糖布丁。

  • its warm, spongy texture coated in a warm cream sauce

    暖洋洋

  • is a recipe for deliciousness.

    是美味的祕訣。

  • And how can I forget the key ingredient? The apricot jam.

    我怎麼能忘記關鍵的成分呢?杏子醬

  • The cake's name is derived from the liquor

    蛋糕的名字來自於白酒。

  • of the Black Forest mountain region,

    黑森林山區的。

  • known as Schwarzwälder Kirschwasser.

    被稱為Schwarzwälder Kirschwasser。

  • The liquor is distilled from tart cherries.

    該酒由酸櫻桃蒸餾而成。

  • Black Forest cake was invented in 1915

    黑森林蛋糕是1915年發明的

  • by confectioner Josef Keller.

    糕點師Josef Keller的作品。

  • Some people suggest that the look of the cake

    有人建議,蛋糕的外觀

  • is a visual pun on the traditional bollenhut

    是對傳統的bollenhut的視覺雙關語

  • worn by the women in the Black Forest.

    黑森林中的婦女所穿的。

  • As popular as this dessert is in India,

    就像這道甜點在印度一樣受歡迎。

  • according to food historian and former chef Michael Krondl,

    根據食品歷史學家和前廚師Michael Krondl的說法。

  • it's derived from a fritter

    薯條

  • belonging to Central Asian Turkic invaders.

    屬於中亞突厥入侵者。

  • Folklore in India says that gulab jamun

    印度的民間傳說說,古拉布卡蒙

  • was accidentally created by a Persian priest

    是由一個波斯牧師偶然創造的

  • and presented to the people as a royal dessert.

    並作為御用甜點呈獻給人們。

  • Although it shares similarities

    雖然它有相似之處

  • with the Arabic luqaimat, a staple during Ramadan,

    與阿拉伯文的luqaimat,齋月期間的主食。

  • gulab jamun is unique because it's covered

    Gulab jamun是獨特的,因為它的覆蓋面。

  • in a rose-water-scented syrup.

    在玫瑰水味的糖漿中。

  • As someone who took out loans to pay for college,

    作為一個貸款上大學的人。

  • the story of this next dessert really hit home.

    接下來這道甜品的故事真的很打動人。

  • If you're searching for an easy,

    如果你正在尋找一個簡單。

  • no-bake dessert option, look no further.

    無需烘焙的甜點選擇,不要再看。

  • The Nanaimo bar consists of three layers.

    Nanaimo酒吧由三層組成。

  • The base is made up of wafer, nuts, and coconut crumbs,

    底料是由威化、堅果、椰糠組成。

  • the middle is custard,

    中間是吉士粉。

  • and the top layer is chocolate ganache.

    而最上面的一層是巧克力甘露。

  • The bar is named after the city

    酒吧以城市命名

  • of Nanaimo in southwest Canada.

    加拿大西南部的納奈莫市。

  • The earliest recording of the name "Nanaimo bar"

    最早關於 "Nanaimo酒吧 "這個名字的記錄。

  • was in 1953.

    是在1953年。

  • Susan Mendelson popularized the dessert

    蘇珊-曼德爾森將甜點推廣到了全世界。

  • and commercialized it in the 1970s

    並在20世紀70年代將其商業化

  • to help pay her tuition.

    來幫助她支付學費。

  • She then opened up her own café,

    她就開了自己的咖啡館。

  • The Lazy Gourmet, selling the dessert.

    懶人美食家,賣的是甜品。

  • Khao niaow ma muang is most likely

    Khao niaow ma muang很有可能是。

  • to have originated in northern Thailand.

    發源於泰國北部。

  • This traditional Thai dessert is made with glutinous rice,

    這款泰國傳統甜品是用糯米制作的。

  • coconut milk, a pinch of salt, sugar, and mangoes

    椰奶,少許鹽,糖,芒果。

  • garnished with toasted sesame seeds or split mung beans.

    點綴上烤過的芝麻或裂開的綠豆。

  • The best time to eat this dessert

    吃這道甜品的最佳時間

  • is in the peak mango season in Thailand,

    正處於泰國芒果的旺季。

  • April through June.

    4月至6月。

  • Translated from Italian as "pick me up,"

    從意大利語翻譯過來就是 "接我"。

  • this espresso- and alcohol-infused dessert

    這款濃縮咖啡和酒精浸泡的甜品,讓你的生活充滿了樂趣。

  • is sure to do a bit of that and more.

    是一定要做到這一點的,而且是更多。

  • Pastry chef Loli Linguanotto was identified

    糕點師Loli Linguanotto被認定為。

  • as the creator in the '70s.

    作為70年代的創作者。

  • However, Italian food writers discovered evidence

    然而,意大利食品作家發現了證據

  • that the same ingredients were first combined

    同樣的成分首先被結合在一起

  • and called "tirime su" by chef Mario Cosolo in the '50s.

    並在50年代被廚師Mario Cosolo稱為 "tirime su"。

  • This, of course, sparked much controversy,

    當然,這引發了很多爭議。

  • but regardless, the origin remains in Italy.

    但無論如何,原產地還是在意大利。

  • Baklava's origins are still debatable.

    Baklava的起源至今仍有爭議。

  • Both Turkey and Greece claim ownership of the dessert.

    土耳其和希臘都聲稱擁有這款甜點。

  • In Turkey, baklava is traditionally made

    在土耳其,傳統的麵包拉瓦是由以下幾種材料製成的