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

with pistachios, walnuts, almonds, or hazelnuts,

用開心果、核桃、杏仁或榛子。

and in 2008, the Turkish patent office

並在2008年，土耳其專利局

registered a certificate for Antep baklava,

為安特普麵包房註冊了證書。

or baklava with pistachios.

或開心果烤餅。

And in Greece, traditionally,

而在希臘，傳統上。

baklava is made with 40 filo sheets

酥皮餅

to represent the 40 days of Lent.

以代表40天的大齋期。

Similar to the famous baklava,