Reinventing the cake doughnut

At first glance, the doughnuts at Du's Donuts and Coffee in Brooklyn look like, well, doughnuts. But the effort in the kitchen separates these from the rest. Chef Wylie Dufresne is a leader in the scientific cooking style known as molecular gastronomy. He once owned WD-50, a fine dining restaurant that closed in 2013. While there, he earned the 2013 James Beard Foundation Award for best chef in New York City.