Exploring the pathways of our lexicon
June 14, 2013By Ben Zimmer
In my latest column for the Boston Globe, I look at the recent craze for "cronuts," which are a croissant-doughnut hybrid created by an upscale French bakery in Manhattan. It was such a hit that imitators have created their own hybrids using names like dossant or doissant. Regardless of these concoctions' culinary qualities, is cronut a more appealing name than other combinations of croissant and do(ugh)nut? Continue reading...