Estimated Read Time: 6 min

Let’s get one thing straight: if it’s stuffed or puffed, we’re talking about it. Whether it’s a cheese-stuffed burger, a flaky croissant, or a dumpling bursting with broth, this is the place for food that’s doing the absolute most.

Stuffed & Puffed is dedicated to celebrating these foods in all their forms. From street food in Bangkok to your grandma’s best homemade ravioli, we’ll be covering the stories, techniques, and ridiculous deliciousness of everything stuffed and puffed.

Why stuffed and puffed? It’s simple. These foods are the definition of comfort and creativity. Stuffed foods are all about hidden surprises—gooey cheese inside a meatball, a juicy dumpling that bursts with broth, or a pastry with an unexpected sweet filling. On the other hand, puffed foods are all about technique—creating airy, delicate textures that defy expectations, like croissants that take days to laminate, or perfectly risen soufflés.

Our team is here to bring their expertise: Sam will break down the science of stuffing a burger without ruining your grill, Steph will probably tell you a winding story about how she almost burned down her kitchen making pastries, and Kenji will take you on a global adventure exploring the best stuffed street foods out there.

Each week, we’ll feature new recipes, in-depth guides, and food travel stories that show just how deep the world of stuffed and puffed foods goes. Stick around, and let’s dig in.

History of Stuffed & Puffed Foods

Stuffed foods have been around for thousands of years. Ancient civilizations, from the Romans to the Chinese, realized that filling dough, bread, or meats with additional ingredients made for a more satisfying meal. In the Middle Ages, stuffed meats were considered a luxury, while working-class people turned to dumplings and hand pies.

Puffed foods, on the other hand, are all about science. The French perfected the art of laminated doughs, creating airy pastries like croissants and puff pastry. Indigenous cultures across the world created puffed breads like sopapillas and fry bread, while Asian cultures developed airy steamed buns and tempura.

At Stuffed & Puffed, we honor both the history and evolution of these foods, while finding new and exciting ways to make them at home.

What to Expect on the Blog

• Step-by-step recipes for stuffed and puffed classics.
• Global food travel stories from Kenji.
• Kitchen experiments where Sam tests the best techniques.
• Sweet indulgences from Steph’s baking obsession.
• Editor’s picks where I round up the best food trends.

If you’re ready to dive into the world of stuffed and puffed foods, you’re in the right place. We’ve got a lot to cover—and even more to eat.