Twinkies are far from gourmet, as pastry chefs used to catering to a gourmet crowd are quick to point out, but what keeps them from being gourmet aside from the preservatives and the tacky packaging?
Bon Appetit's Senior Food Editor/pastry chef Claire Saffitz explores the essence of a Twinkie in an effort to make a new and improved version that tastes better and doesn't smell funny.
Can she create a new snack cake that'll crush the Twinkie and put Twinkie the Kid out of a job?
We dish up more neat food posts at the Neatolicious blog