The Doughnut Store of Your Dreams Is Blossoming in Central New Jersey

You might not have heard of Aki Kamozawa and Alex Talbot, the cooks behind the brainy, brilliant blog, Ideas in Food, but they are vital resources for chefs all over the country. Chefs pay $1,000 a day to learn about the finer points of hydrocolloids, oven humidity control, smoking, or any of a number of topics Kamozawa and Talbot have tackled over the last decade. Among certain chefs, the two are superstars.

The couple met as cooks in the late '90s while working in the kitchen at Clio in Boston, and they have since co-written three cookbooks packed with techniques that make you think differently about cooking—such as this freeze-frying technique for steaks, or this neat method for baked chicken wings. In the last year, they’ve been to restaurants in Boston, Milwaukee, San Francisco, Chicago, and New York to lead workshops and troubleshoot techniques with chefs. Last weekend, however, Kamozawa and Talbot finally took a break from consulting to open their own place. It’s a hundred-foot-wide stall in Stockton, N.J., a tiny doughnut and frozen custard shop aptly named Curiosity Doughnuts.