NY has been the site of many a Guinness World Record. But this week, not only was a Guinness record set—it was the first time anyone has claimed the record for this particular item. Newburgh residents Giulio Pistolesi and Scott Wilkinson set the record for the world's largest cannoli (or the proper singular, cannolo). The duo crafted the massive 123-pound cannoli last August in the parking lot outside Pistolesi's bakery, the Cake Bin, but it was only confirmed as the record this past week. No word on whether they left the world's largest gun. more ›

As reported in the Times last month, the cheese is a side project of Lunetta sous chef Betsy Devine and curd cohort Rachel Mark. The duo makes the ricotta with milk supplied from Hudson Valley Fresh, a non-profit collective of upstate farmers. Salvatore Ricotta is served at Lunetta’s Manhattan and Brooklyn locations, but it can also be purchased retail at Saxelby Cheesemongers (seen here), Marlow & Sons, and Stinky Brooklyn. more ›

might do to you. Other traditional bake-books operate within the wholly confined orbit of strudel and streusels; A Baker’s Odyssey has strudels galore but is also about forgotten or esoteric American immigrant recipes, so it also covers kulich and chin chin cookies, shoofly pie and puran poori. Recipes involve techniques and ingredients that have sort of fallen by the wayside in an age of 30 minute meals: The book’s cannoli shell dough is made with Madeira, and ANZAC cookies are made with Lyle’s Golden Syrup. more ›