Event Location(s): United States | Description: (Continuation) MS: During interview Quince says " If men have been waiting for clothing to make them feel more confident and feel more sure of themselves, then yeah, I would definitely recommend this shirt for them. I'm just scared it's going to put me out of business." Panning video of Spanx for men packages. Video zooms in on Spanx for men package. BRIEF CUTS: Blakely sits at table with men wearing Spanx. Video zooms in on Spanx package Blakely is holding. GFX: Insert still of man wearing Spanx and not wearing Spanx. INT MS: During interview man says " I have been wearing it on occasions." EXT DAY MS: During interview man says " I guess I would, yeah. I'm sure I'd like a Spank." MS: During interview man says " If it was comfortable, I would wear it." MS: During interview man says " I might buy one and try it, sure." 8:45:54 Holt and Wolfe. STILL: Today Show crew member Antoine without Spanx shirt. INT MS: Antoine wearing Spanx shirt. GFX: Split screen of Antoine without Spanx and live in studio wearing Spanx as Antoine says " Actually feels really comfortable and it's sort of forcing me to keep my posture straight. No, no, it's not bad. There's not--it's not that tight up here. It is tighter down in the belly area. Right. No. It's comfortable. Right, exactly. I'd have to ask my wife first. Yes, I do. I just said because. Absolutely, it does. It feels that way. Yeah. I mean, you know. Oh yeah, sure. You know. It's not bad. I would wear it. Absolutely. It's a lot looser at the top and in the sleeves. Yeah. Yeah. Very comfortable. Sure. Oh, my pleasure. Yeah." 08:50:40 Wolf is joined in the Today New York Studio by "Bon Appetit" magazine's Andrew Knowlton. JENNA WOLFE, co-host: That's a song? I have not--wow. We find them all. This morning on TODAY'S TASTE TEST, mm, doughnuts. We brought the top picks from a nationwide search here to our plaza and with flavors like bacon and lemon-Sichuan, these doughnuts bring a whole new level of art to your morning cup of coffee. Here with the details is Bon Appetit magazine restaurant editor Andrew Knowlton. Andrew, good morning. Mr. ANDREW KNOWLTON: Good morning, Jenna. WOLFE: So you searched everywhere, far and wide... Mr. KNOWLTON: High and low. WOLFE: ...east to west across the country. What made these doughnuts the ones to taste? Mr. KNOWLTON: Well, we picked 10 across the country. WOLFE: OK. Mr. KNOWLTON: I've got five of them here for you today. Unique. Some of them are old school, some of them new school. We'll start with very new school doughnuts. WOLFE: Yeah, this is very new school. Mr. KNOWLTON: This is Voodoo Doughnuts out of Portland, Oregon, and you can see some of the flavors. Obviously, the one that put them on the map is bacon maple glaze. WOLFE: OK. Mr. KNOWLTON: So it's basically you have your pancakes, your bacon, and your syrup. WOLFE: Oh, it's sort of combining the whole breakfast. Mr. KNOWLTON: The whole thing. WOLFE: OK. Mr. KNOWLTON: This is called the Marshall Mathers, which is Eminem, get it? WOLFE: Yes. Mr. KNOWLTON: M&M? WOLFE: Oh yes, I get it. Mr. KNOWLTON: The voodoo with the--with the jelly inside and the pretzels in the eyes. WOLFE: Oh, that's adorable. Mr. KNOWLTON: This is the ODB, which I'm not going to say that, but you might know what it is. WOLFE: OK. A little Froot Loop action? Mr. KNOWLTON: Froot Loop and then riff on a Butterfinger. This one right here is awesome. It's the Memphis Mafia, which is peanut butter, chocolate, all in an apple fritter. WOLFE: And that one's fat-free, right? Mr. KNOWLTON: Fat-free. WOLFE: OK. Mr. KNOWLTON: Yeah. So no for you, but I'm going to have... WOLFE: Yeah. I think you should taste it just on my behalf just because I'm not a big bacon lover or doughnut eater, but let's just start with the bacon lover. Mr. KNOWLTON: It's delicious. WOLFE: OK. Let's move on. That was good. The next one here is probably the biggest doughnut or maybe the second biggest doughnut I've ever seen. Mr. KNOWLTON: Second biggest. This is old school Dats. WOLFE: Dats. Mr. KNOWLTON: This is called the Big Dat. WOLFE: OK. Mr. KNOWLTON: This is from Chicago, classic kind of yeast-glazed doughnut. TEXT: Dat Donuts - Chicago Five-pound "Dat Donut" WOLFE: Come on, Andrew, someone is going to walk in and order this doughnut? Mr. KNOWLTON: This is why... WOLFE: Is the cup of coffee a keg? All right. Mr. KNOWLTON: Yes. And a big glass of milk. WOLFE: OK. Mr. KNOWLTON: So these are yeast doughnuts. Traditionally, two types of doughnuts, yeast and cake. WOLFE: OK. This is yeast. Mr. KNOWLTON: Yes. WOLFE: All right. Mr. KNOWLTON: So it's lighter. WOLFE: I will get fired if I don't try a doughnut... Mr. KNOWLTON: Fluffier. WOLFE: ...so I'm going to try a doughnut. So you got yours first. Mr. KNOWLTON: Cheers. WOLFE: Maybe the camera will be on you. Oh, shoot, it's on me. Ah. Mm. Mr. KNOWLTON: We need some milk. WOLFE: That is fantastic. Mr. KNOWLTON: So next, the big one. WOLFE: Yes, what's up next? Mr. KNOWLTON: Texas style. This is Round Rock from Round Rock, Texas. WOLFE: I can't get over how big this doughnut is. Come on, really? Mr. KNOWLTON: You can see how yellow, orange-y it is. That's from the egg yolk that they use. TEXT: Round Rock Donuts - Round Rock, Tx Flavor fillings include applesauce, blueberry, lemon WOLFE: OK. Mr. KNOWLTON: Do you want one? WOLFE: I think I'm going to have to try this. This is, wow, OK. And these are--this is one of the best. Texas, I wouldn't think. Mr. KNOWLTON: Mm. Pretty intense flavor. WOLFE: I see. All right? The camera's on me. I'm eating the doughnut. LESTER HOLT, co-host: It's breaking news. Mr. KNOWLTON: Ah. HOLT: She ate on air. WOLFE: I know, it's because I honestly thought... HOLT: Did you see that? WOLFE: ...I was going to get a pink slip if I didn't. HOLT: You ate sweets. WOLFE: I did. I ate. Mr. KNOWLTON: We've actually tried a lot of food together on air. WOLFE: Yes. Mr. KNOWLTON: And so I figured, well, if she doesn't eat doughnuts, then I don't know what planet you're from. WOLFE: No, no, no, I'm on this planet. Here we are. HOLT: Yeah. WOLFE: OK. What do we have next? HOLT: This is--what is this? Mr. KNOWLTON: So this is Dynamo Doughnuts. A pastry chef makes these. You can tell, they're beautiful. This one here is one of my favorites, it's Meyer lemon inside. TEXT: Dynamo Donuts - San Francisco Flavors include lemon-Sichuan and apricot-cardamom HOLT: Oh. Mr. KNOWLTON: You can kind of see. HOLT: Yeah. Mr. KNOWLTON: And it also has Sichuan peppercorns, so it kind of has a numbing. HOLT: Sichuan peppercorn. I don't mind if I do. WOLFE: You try--you should definitely try this, Lester. HOLT: Yeah. WOLFE: Does that mean it's spicy? Mr. KNOWLTON: It's kind of got a numbing sensation in the mouth a little bit. HOLT: It does. WOLFE: Is that what you want first thing in the morning? Mr. KNOWLTON: You get that? Yeah. HOLT: Yeah. But I'm not sure I'm digging that. WOLFE: Do you want to try bacon on your doughnut? You should try this. HOLT: No. Mr. KNOWLTON: Here's a bacon one right here. WOLFE: Oh. HOLT: But I'm ready for a root canal, though, because my... WOLFE: You are ready. HOLT: No, it's--the lemon is good, but the numbing thing is a little... Mr. KNOWLTON: They have amazing flavors. HOLT: (Unintelligible). Mr. KNOWLTON: Huckleberry, apricot-cardamom, a quince, a coconut. You can see the artistry in this. This is kind of this new artisanal revolution that's happening with doughnuts. WOLFE: Is that what's happening with doughnuts? Mr. KNOWLTON: That's what's happening with doughnuts. WOLFE: And then this one's here in New York City, our last one over here. Mr. KNOWLTON: Some of my favorites, the Doughnut Plant. Down on the lower East Side, you can see the artistry as well. WOLFE: What makes these so special? TEXT: Doughnut Plant - New York City Flavors include creme brulee, PB & J, Sunflower Mr. KNOWLTON: Well, I mean, he uses only seasonal ingredients, everything is all natural, organic ingredients, he makes them every morning. So this one you can see is the peanut butter and jelly. HOLT: Oh. WOLFE: Oh, wow. Mr. KNOWLTON: It's square. HOLT: I'm liking that idea. Mr. KNOWLTON: Peanut butter and jelly. Do you want to try a little bit? HOLT: Absolutely. Yeah. WOLFE: I will tell you that this actually looked--this and the chocolate look good to me. Mr. KNOWLTON: The four-leaf--yeah, the four-leaf clover is pretty great. WOLFE: It is. HOLT: Oh wow. Mr. KNOWLTON: Here's a--this is a health doughnut. HOLT: Mm. WOLFE: Ooh! What is it in it? Mr. KNOWLTON: No, it's not healthy. WOLFE: Oh. I got all excited. I think I inhaled it before he even finished the world health. Mr. KNOWLTON: Yeah, try it. It's sunflower and this is actually a cake doughnut. You can see the difference between the cake and the yeast; cake's a little more dense. What do you think? HOLT: I love this. WOLFE: It's good, right? Mr. KNOWLTON: They're pretty fantastic. HOLT: Mm. Mm. Mr. KNOWLTON: So you see, you know, the old school doughnuts, the classic ones and then all these newfangled flavors as well. WOLFE: There's nothing healthy about this. Mr. KNOWLTON: No. WOLFE: Unh-unh. Mr. KNOWLTON: And I have to say, if you--if you have a favorite doughnut place and it wasn't in our top 10, you can go to bonappetit.com and tell us how wrong we were. WOLFE: Perfect. Mr. KNOWLTON: And sign up and tell us. HOLT: Does this come in crunchy peanut butter, too? I'm just curious. Mr. KNOWLTON: Oh, that--yeah. HOLT: I'm sorry. WOLFE: Do you think it's odd--I think we should have done the Spanx segment after this segment. Mr. KNOWLTON: Yeah, I think so. WOLFE: Because that's when we actually needed it. Andrew Knowlton, thank you so much. As always, a wealth of brilliant culinary information. Mr. KNOWLTON: Thank you, thank you. Yes. WOLFE: And he always likes to make me fat. Mr. KNOWLTON: Thank you, Lester. WOLFE: We will be right back after these messages. Jim Cantore Segments 8:06:07 (:55) Cantore reports from outside of Studio 1A in New York City, New York. EXT NIGHT Video zooms out vehicles parked near a downed tree. MS: Emergency lights flashing. WS: Vehicles driving in flooded area. BRIEF CUTS: Vehicles partially submerged in floodwaters. Video zooms out on flooded area. EXT DAY WS: People walk down street holding on to their umbrellas. CU: Broken umbrella sticking out of a garbage can. MS: Womans umbrella is bown inside out by high winds. BRIEF CUTS: People walking in street while holding umbrellas. 8:34:38 (:36) Cantore speaks with spectators outside of Studio 1A in New York City, New York. 8:35:33 (18) Cantore speaks with spectators holding up We Love Lester signs. Commercials 8:15:28 Brand Power 8:15:58 Lens Crafters 8:20:25 Qauker 8:20:55 Restasis 8:21:43 Next To Normal On Broadway 8:22:55 Symbicort 8:25:36 American Beverage Association 8:40:02 Claritin 8:40:32 Energy Tomorrow.org 8:41:02 Dulcelax. 8:41:17 Lubriderm 8:41:32 All Detergent 8:42:02 Fidelity Investments 8:42:32 Garnier Nutrisse. 8:42:37 Ocean Spray 8:48:02 Safelite Auto Glass. 8:48:30 Dairy Queen 8:48:45 River Dance 8:55:28 Maybelline 8:55:58 Lean Cuisine 8:56:13 Lens Crafters Outside Segments 8:29:56 (:16) Panning video of spectators holding up signs and waving outside of Studio 1A in New York City, New York.