Peanut Brittle: From hard and crunchy to crumbly or melt-in-your-mouth, which style do you prefer?

Peanut Brittle

Mooncakes: Savory, Sweet, and Flaky! From Mung Bean Pastries to Egg Yolk Pastries, How Did Taiwanese Mooncakes Become What They Are Today?

Moon Cake

Niu Li: The Little Cake That Became Taiwan’s “Macaron”

Niu Li

Milk Crumble Buns and the Afterlife of American Aid

Milk Crumble Bun

Sachima: From Palace Pastry to Convenience-Store Staple

Sachima

Egg Rolls: From a Hong Kong Treat to a Taiwanese Lunar New Year Tradition

Taiwanese Egg Roll

The Scallion Bun: A Taiwanese Classic Finds New Life

Scallion Bun