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Move Over, Cupcakes: The Religieuse Has Arrived

Want to open a bakery in New York? If you want to be successful, you’d better have cupcakes on hand (or, at least, that’s what everybody says). Crumbs, Sprinkles, Butter Lane – ever since the gals of Sex and the City stepped foot in Magnolia, it was as if the cupcake had come to determine dessert shop success. So when French pastry chef Dominique Ansel – formerly of gastro-mecca Daniel – decided to open a patisserie last year, he was, naturally, advised to give cupcakes some thought. And he did…sort of. He liked the possibility they offered; their ability to chameleon into the star spot on any pastry shelf. They were adaptable: add some color, adorn with tschotskes, and – voilà! – your [insert holiday here] treat is served.

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Innovation in food can arrive through careful contemplation and repeated experimentation, or, in the case of the pretzel croissant, through sudden curiosity. Read Adam Gopnik’s story on the mutated-pastry trend, and watch City Bakery’s Maury Rubin reveal the secrets behind his hybrid creation.

Video by Sky Dylan-Robbins


Hundreds of people gathered at the 9/11 memorial to pay tribute to the victims of last week’s Paris attacks. The French Consul General, Bertrand Lortholary, spoke of resilience and unity.

Read The New Yorker’s coverage of the attacks in Paris.

Video produced by Sky Dylan-Robbins


As women are increasingly marrying and having children later, oöcyte cryopreservation, or egg freezing, is on the rise. Sky Dylan-Robbins, reporting from N.Y.U. Langone Medical Center, examines a young and growing science that is, in the words of one researcher, “a hope, not a promise.”