2013 was most definitely The Year of the Doughnut on Gastronomy. Old school rings, new school thangs, and everything in between—I was an equal opportunity deep-fried dough lover these past 365 days. Thus, it should come as no surprise that nearly half of this year’s 10 best sweets were served up golden and glazed. Without further ado, here are the 10 best sweets that I ate this year…

Sea Salt Ice Cream with Caramel Ribbons from Salt & Straw in Portland, Oregon

When salt and caramel collide, the result is usually more sweet than savory, but here, the scales tipped in favor of all that is good and salty. My first lick brought a rush of perfectly salted cream, followed by a deep and intense pull of caramel.

Huckleberry Doughnut from Sidecar Doughnuts & Coffee in Costa Mesa, California

With bits of real berries embedded in the dough and glaze, the doughnut tasted genuinely fruity through and through. The cake doughnut, light as ever, really delivered. Sidecar’s signature flavor is astonishingly great.

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As 2013 comes to a close, it’s time to reflect upon the dishes that defined my year in delicious. The City of Angels fed me well, as always, contributing to half of the list—Eastside, represent! Travels to Shanghai, Tokyo, Chengdu, and Portland rounded out the top ten. While last minute trips to Las Vegas and Charleston provided some solid contenders, all were ultimately shut out this year—it’s tough competing for my noodle-loving heart.

Thank you for reading Gastronomy, and without further ado, here are the 10 best savory dishes that I ate this year…

Ikura from Sushi Kanesaka in Tokyo, Japan

Impeccably fresh salmon eggs do not pop when bitten into. Instead, each orb smoothly unleashes its oily sheen with the gentlest of pressure, flooding the palate with oceanic bliss. Topped with grated yuzu zest and served over warm rice, the ikura was unforgettable.

Bun Mam from Hà Tiên Quán in San Gabriel, California

An anchovy-laced brew brimming with pork belly, chunks of catfish, shrimp, Japanese eggplant, and chives won my heart completely with its heady, unabashed funk. Hidden beneath the dark broth were smooth and slippery rice noodles.

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