Latest / The Radio From Hell Show - Best Of / Donut Critic - Fillings and Emulsions From March 31st, 2026

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Donut Critic - Fillings and Emulsions From March 31st, 2026 · The Radio From Hell Show - Best Of

• 0:04
  Speaker 1: Numb is right.
• 0:07
  Speaker 2: The donor critic is here and has started already.
• 0:12
  Speaker 3: H Oh, is this this is from uh fillings and
• 0:15
  Speaker 3: emulsions or is I like to say feelings and emotions?
• 0:19
  Speaker 1: Yeah?
• 0:19
  Speaker 4: No, you've talked about it enough and I realized that
• 0:21
  Speaker 4: it was hints that you wanted me to bring in
• 0:25
  Speaker 4: fillings and emulsions.
• 0:27
  Speaker 1: The donocritic Ben van Lee is here.
• 0:31
  Speaker 3: Do we want to talk quickly before you go to
• 0:33
  Speaker 3: Is the bracket still going?
• 0:35
  Speaker 4: So the bracket is finished and I'm going to reveal
• 0:38
  Speaker 4: owner or winners next week. So you're going to handout
• 0:43
  Speaker 4: prizes yep, And so I can't reveal anything yet, but yes,
• 0:45
  Speaker 4: I have chosen winners based on votes, based on expert opinions.
• 0:51
  Speaker 5: And you walked in here with a little box with
• 0:55
  Speaker 5: a bow on it. We have pictures of these things
• 0:58
  Speaker 5: X ninety six star call Flash Live here. Dawson showed
• 1:02
  Speaker 5: me the showing the bow here and with a little
• 1:07
  Speaker 5: uh looks like a birthday confetti on a croissant or something,
• 1:13
  Speaker 5: and and he handed it to me and he said,
• 1:15
  Speaker 5: it's not my birthday.
• 1:17
  Speaker 4: But they were listening and they they said, okay, we
• 1:23
  Speaker 4: need to get a birthday cake cover.
• 1:25
  Speaker 6: Now, look at this that I got here. Does that
• 1:28
  Speaker 6: look like a mango? It looks like a mango. It
• 1:31
  Speaker 6: is not actually a mango.
• 1:34
  Speaker 7: No.
• 1:34
  Speaker 4: And this is the beautiful thing about fillings and emotions
• 1:37
  Speaker 4: right now is they have started a revolution in Utah.
• 1:40
  Speaker 4: They've brought these amazing desserts that look real, like real fruits.
• 1:45
  Speaker 4: And the name of them and I'm going to butcher this.
• 1:48
  Speaker 4: It's French. Is Trump loyee?
• 1:50
  Speaker 2: And what that?
• 1:52
  Speaker 1: Yeah?
• 1:52
  Speaker 4: To see the eye, Yeah, so I don't want it
• 1:55
  Speaker 4: to sound like Trump, but it's Trump Lloyd trunk.
• 1:58
  Speaker 7: Yeah, that's what's inside of the mango.
• 2:01
  Speaker 2: And that's the beauty of it.
• 2:02
  Speaker 4: Like you you crack those open and it's like you're
• 2:06
  Speaker 4: getting another prize as well. So these are beautiful and
• 2:09
  Speaker 4: outside you crack them and on the inside they are
• 2:12
  Speaker 4: just decadent. And crack them is the accurate term, because
• 2:15
  Speaker 4: this shell, I don't know what it's made of.
• 2:18
  Speaker 7: Is uh yeah, you got it with your fork.
• 2:21
  Speaker 1: You gotta hit it.
• 2:21
  Speaker 4: And and honestly, these are so complex, not only on
• 2:26
  Speaker 4: when you're eating them, because you're getting all of these
• 2:28
  Speaker 4: different flavors and textures, but you're also you know, can
• 2:32
  Speaker 4: see where the labor came in as you're trying to
• 2:34
  Speaker 4: make those.
• 2:35
  Speaker 1: These are works of art.
• 2:36
  Speaker 5: So the one I got it looks like the Wasatch Mountains.
• 2:42
  Speaker 5: Isn't it called something like the wash?
• 2:43
  Speaker 4: Yeah, it's called the Wahsatch. And what it is is, yeah,
• 2:46
  Speaker 4: it's a wow white chocolate shell and then it has
• 2:49
  Speaker 4: a filling an luka uh it's like a grenache or moose.
• 2:54
  Speaker 4: It's chocolate inside with like a cake and marshmallow. So
• 2:59
  Speaker 4: it truly is a rocky road.
• 3:01
  Speaker 1: Now here's the.
• 3:01
  Speaker 3: One I got it will It looked like a snowman
• 3:05
  Speaker 3: and it was carrot cake sort of filling inside.
• 3:07
  Speaker 2: But here's what it looks like. Now, yeah, you destroyed
• 3:10
  Speaker 2: the I and it.
• 3:12
  Speaker 1: Is absolutely absolutely delicious.
• 3:17
  Speaker 2: Well these are they're they're delicate. I was expecting them
• 3:20
  Speaker 2: to be hearty there.
• 3:23
  Speaker 6: And they're now the mango you got the you got
• 3:25
  Speaker 6: the shell on the outside, but it's holding two creamy
• 3:31
  Speaker 6: kinds of flavors inside. The center is definitely mango, and
• 3:34
  Speaker 6: then the outside of that is is kind of a creamy,
• 3:38
  Speaker 6: like wonderful sweet.
• 3:39
  Speaker 4: I'd have to see exactly what that cream is, but yeah,
• 3:41
  Speaker 4: that's the beauty of them, is that you can layer
• 3:44
  Speaker 4: so many different things. And so the components of these desserts,
• 3:47
  Speaker 4: as you're seeing there is the shell and then inside
• 3:50
  Speaker 4: the shell they always put a cream, ganache, moose that
• 3:54
  Speaker 4: in cases other things, and and that's kind of where
• 3:57
  Speaker 4: the flavor comes into is they usually put fruit or
• 4:00
  Speaker 4: nuts and the very base base is usually a cake
• 4:05
  Speaker 4: or a cookie.
• 4:06
  Speaker 2: So truly, think about how many how many steps this
• 4:09
  Speaker 2: would take.
• 4:09
  Speaker 4: To make these desserts so complicated, so complicated, but when
• 4:13
  Speaker 4: you take that buy it, it all comes together, we.
• 4:16
  Speaker 7: Will say complicated, but the payoff is so good.
• 4:19
  Speaker 5: Yeah, And do they have these available all the time.
• 4:22
  Speaker 4: Yes, So back in November is when they started offering
• 4:25
  Speaker 4: these and the lines were out the door and you
• 4:27
  Speaker 4: could only get them if you were pre ordering. But
• 4:30
  Speaker 4: they've caught up on production now and they've realized how
• 4:33
  Speaker 4: to you know, get them going faster, and so yes,
• 4:36
  Speaker 4: now you can walk in. I walked in and there
• 4:38
  Speaker 4: was a case full of them. But they still have
• 4:40
  Speaker 4: a ton of pre orders and they still have a
• 4:42
  Speaker 4: line on certain days and so yeah.
• 4:45
  Speaker 3: So this is fillings and emulsions, and it's a Alberto
• 4:50
  Speaker 3: Diaz who is a genius apparently, yes, he's a part
• 4:56
  Speaker 3: of the Ultimate Baking Championship on the Food Network and
• 5:00
  Speaker 3: oh he's back.
• 5:01
  Speaker 1: He's on the Food Network on that now. Yeah.
• 5:04
  Speaker 2: So well, so last night was the fourth episode.
• 5:07
  Speaker 4: And I'm not going to say any spoilers because I
• 5:10
  Speaker 4: know that some people still need to watch their episode.
• 5:12
  Speaker 1: Do you watch it?
• 5:12
  Speaker 6: Yes, okay, he needs tell us what happened. Well, I
• 5:15
  Speaker 6: can't tell you not on the air. I mean that
• 5:18
  Speaker 6: was ye yeah, when we turned the mics off, I
• 5:19
  Speaker 6: need to know. Yeah, yeah, for sure, So tune into
• 5:23
  Speaker 6: the Food Network. It's on the fourth episode. He's been
• 5:26
  Speaker 6: competing against started with sixteen.
• 5:28
  Speaker 4: Then it went down to ten and then they've just
• 5:30
  Speaker 4: been eliminating obviously, like as they go. Jesse Palmer is
• 5:34
  Speaker 4: the host and it is an entertaining series. And last
• 5:38
  Speaker 4: night it was about laminated dough.
• 5:40
  Speaker 1: So queen a Mom.
• 5:42
  Speaker 4: Yeah, you know, he does tons of laminated dough. You
• 5:45
  Speaker 4: go in, there's lots of cuissants, and so.
• 5:47
  Speaker 1: He brought me a Queen of Mom too. Yeah, it
• 5:49
  Speaker 1: is that's just beautiful.
• 5:51
  Speaker 4: It is well, And I was kind of joking with Katie,
• 5:55
  Speaker 4: she's the lady at the counter fillings and emulsions, because
• 5:58
  Speaker 4: usually I come in and I get ugly brown desert.
• 6:01
  Speaker 4: Well it's not ugly, but like it's not this flashy
• 6:04
  Speaker 4: dessert and that's the queen of on because he does
• 6:06
  Speaker 4: a really good queen on there, and this time I
• 6:09
  Speaker 4: was coming in to get the flashy one. And that's
• 6:12
  Speaker 4: that's these desserts that are highly layered, and honestly, I
• 6:15
  Speaker 4: think that that's what keeps bakeries really in business is
• 6:18
  Speaker 4: they have an every day, easy to grab type of
• 6:23
  Speaker 4: croissant or something that's really popular, and then they can
• 6:26
  Speaker 4: go high end and do something that's really cool.
• 6:28
  Speaker 5: But like if you're having a few people over for dinner,
• 6:31
  Speaker 5: say I wouldn't do this for a big party, but
• 6:33
  Speaker 5: a few people over for dinner and you want an
• 6:35
  Speaker 5: unusual dessert to serve.
• 6:37
  Speaker 2: Them, this would be an awesome thing to do.
• 6:38
  Speaker 3: They're located at thirteen ninety five South three hundred West.
• 6:42
  Speaker 3: It's the old Grenado's so and are some other businesses.
• 6:47
  Speaker 4: In there, some other Honestly, it's amazing because it really
• 6:51
  Speaker 4: is just like rising ships, you know, what's the phrase,
• 6:55
  Speaker 4: But like so many of them in there have just
• 6:57
  Speaker 4: lifted each other and that's like what you get in there.
• 7:01
  Speaker 4: You you fill the energy. And you see all these
• 7:02
  Speaker 4: different places and they've said the same thing. They used
• 7:06
  Speaker 4: to have their own location on Main Street, but they
• 7:08
  Speaker 4: move into the Granados and it's been game changing.
• 7:11
  Speaker 1: Like a little food court. I've been to the original one.
• 7:15
  Speaker 1: I haven't been to the moon.
• 7:16
  Speaker 2: No, this this one has totally different vibe.
• 7:18
  Speaker 4: I mean it's obviously same great desserts, but like the
• 7:21
  Speaker 4: paintings in there and all the different businesses, they all
• 7:24
  Speaker 4: help each other. They're all like great friends, and like
• 7:26
  Speaker 4: it's one of those things that you walk in and
• 7:28
  Speaker 4: it's like, oh, I could eat.
• 7:29
  Speaker 1: It's a synergy is the word you're looking for.
• 7:31
  Speaker 2: Synergy.
• 7:32
  Speaker 7: Let's see address.
• 7:33
  Speaker 3: It's a thirteen ninety five South Third Wests.
• 7:37
  Speaker 4: Yeah, so it's like between it's is it a Low's
• 7:40
  Speaker 4: right there and there's that that walmart right off of thirteenth.
• 7:43
  Speaker 4: So it's in a great location. They have a ton
• 7:46
  Speaker 4: of a ton of parking and you know, on the
• 7:48
  Speaker 4: low side, and so you can go in and just
• 7:50
  Speaker 4: hang out. You can get a ton of savory and
• 7:52
  Speaker 4: you can get a ton of sweets on the east.
• 7:54
  Speaker 1: It's on the east side of the Third West.
• 7:57
  Speaker 2: But just plowed through that I don't know if I
• 7:59
  Speaker 2: have ever seen you finish a dessert.
• 8:01
  Speaker 7: You usually don't.
• 8:03
  Speaker 1: I felt obligated.
• 8:06
  Speaker 2: Their birthday gifted me.
• 8:08
  Speaker 5: So.
• 8:10
  Speaker 3: I tried to eat the little there's a little placard
• 8:12
  Speaker 3: that it came one right, So don't worry.
• 8:14
  Speaker 2: I've got a few extras you can. You can eat
• 8:16
  Speaker 2: some more dessert.
• 8:17
  Speaker 7: This mango one in the middle, it looked like actual mango.
• 8:21
  Speaker 2: It's cake.
• 8:22
  Speaker 7: Yeah, show them a couple of the other yeah, that
• 8:24
  Speaker 7: are in there, pul them up on camera.
• 8:27
  Speaker 2: There are we seeing these?
• 8:29
  Speaker 4: There's a raspberry, yep, there's a raspberry. There's a blueberry.
• 8:32
  Speaker 4: There's a tiaramasou. There's a strawberry, a lemon bill you
• 8:36
  Speaker 4: ate the carrot cake?
• 8:37
  Speaker 1: There were two of those.
• 8:38
  Speaker 2: Yeah, you said it looked like a ghost. I think
• 8:41
  Speaker 2: it's actually the Easter bunny.
• 8:42
  Speaker 1: Oh, I thought it was a snowman.
• 8:44
  Speaker 2: You destroyed the Easter bunny.
• 8:45
  Speaker 1: Oh good?
• 8:46
  Speaker 2: And yeah, the mango is just so beautiful. That's when
• 8:49
  Speaker 2: I want. And one of them that wasn't my box
• 8:51
  Speaker 2: is a pistachio. Hmm.
• 8:53
  Speaker 4: I probably should have brought the pistachio, but no, you
• 8:55
  Speaker 4: bought you already brought too many.
• 8:58
  Speaker 2: I'm sorry, I'll bring some more.
• 9:00
  Speaker 7: Katie is shutting DIBs on the tiermussoum.
• 9:03
  Speaker 1: You got it. Yeah, No, that one's beautiful. If you
• 9:05
  Speaker 1: bring in a paper towel, you can have it.
• 9:07
  Speaker 7: Yeah.
• 9:09
  Speaker 4: But honestly, these are just so cool and and I
• 9:12
  Speaker 4: don't want to, you know, say too much about it,
• 9:15
  Speaker 4: but this has been really a huge lift for the business.
• 9:18
  Speaker 2: You know, we're always talking about small.
• 9:20
  Speaker 4: Businesses and how they survive and how they do it,
• 9:23
  Speaker 4: and this has just been a rocket ship since November.
• 9:26
  Speaker 2: So they started this and it's just been crazy excellent.
• 9:30
  Speaker 7: So damn good.
• 9:31
  Speaker 1: Oh yeah, that is really amazing.
• 9:34
  Speaker 4: Yeah, And honestly, you know, to Gena's point, it's probably
• 9:37
  Speaker 4: not something where you get a full box like I'm doing,
• 9:39
  Speaker 4: but you go in and you grab a few and
• 9:41
  Speaker 4: you try and that's something you can do also, like
• 9:44
  Speaker 4: on a date night where yeah, you're just kind of
• 9:46
  Speaker 4: like mixing and matching.
• 9:48
  Speaker 1: Yeah, all right, I might start dating again just to
• 9:50
  Speaker 1: do that.
• 9:52
  Speaker 2: Mention your brackets again and yeah.
• 9:54
  Speaker 4: So it's the Donut Championship for Utah. I'm going to
• 9:58
  Speaker 4: be finishing those up and announcing winners next week. A
• 10:02
  Speaker 4: lot of fun conversations a lot of people vying for
• 10:05
  Speaker 4: their favorite shop. But yeah, there's gonna be some winners.
• 10:08
  Speaker 4: We have four prizes.
• 10:10
  Speaker 2: It's gonna be.
• 10:12
  Speaker 4: The Newcomer, and then it's also going to be the
• 10:16
  Speaker 4: best classic donut shop and then the best donut experience.
• 10:19
  Speaker 4: So okay, it's kind of a mix this year instead
• 10:22
  Speaker 4: of just like one winner based off of votes, like,
• 10:24
  Speaker 4: I feel like there are multiple shops deserving of recognition
• 10:27
  Speaker 4: this year.
• 10:28
  Speaker 7: All right, well, thank you, Ben.
• 10:30
  Speaker 1: Yeah, thank you, and thank you.
• 10:33
  Speaker 3: Fillings and Emulsions. Yes, thirteen ninety five Style three hundred West.
• 10:37
  Speaker 3: You should really go there.
• 10:39
  Speaker 7: Delicious, absolutely amazing.
• 10:41
  Speaker 1: Donut critic dot No.
• 10:43
  Speaker 4: It's a Instagram Instagram Instagram donut critic d O n
• 10:48
  Speaker 4: U T C R I T I.
• 10:49
  Speaker 1: C at the day.
• 10:50
  Speaker 3: Don't leave those out where just the general populace can
• 10:53
  Speaker 3: get them.
• 10:54
  Speaker 2: Oh, I'm giving them the Katie straight to Katie.
• 10:56
  Speaker 1: All right, okay,