Anti Gravity: Doughnut Try This at Home; April 2007; Scientific American Magazine; by Steve Mirsky; 1 Page(s)

People love to tinker. And so they often combine already good things to come up with newer, seemingly even better things. Iodized salt. Vitamin D fortified milk. Fluoridated water. Now add a newcomer to the list of such hybrids: the caffeinated doughnut.

Currently being marketed under the trademarked name Buzz Donuts, the caffeinated doughnut is the brainchild of one Robert Bohannon, whom a press release about his invention describes as a "molecular scientist." (Is there any other kind?) By the way, I had been under the impression that I invented the caffeinated doughnut long ago when I cleverly dipped a doughnut into a cup of hot coffee. But apparently not. (Not to mention the time I was victimized by the false dichotomy of assuming that I could develop a self-cleaning oven by simply never cleaning the oven myself.)