Tossed in lemon sugar or glazed in a rich butterscotch, owner Alex Talbot calls their unique recipe a canvas for crushable flavors that prove more addictive with each bite.

Talbot and his wife Aki Kamozawa are the chefs, consultants and writers behind the popular blog Ideas in Food which focuses on improvisation and experimentation in the kitchen.

Their days are typically spent exploring recipes for their upcoming book and teaching workshops to chefs and other culinary professionals, but now Thursday through Sunday the pair is all about doughnuts.

Building off of a doughnut recipe they developed for their 2013 book "Maximum Flavor," a venture in food science that shares the best way to create a crispy chicken wing skin and the right number of times to flip a burger, Talbot said they wanted to improve an already great doughnut.

With a summer of trials, the couple had created a recipe that blew the "Maximum Flavor" doughnut out of the water.

"It's based off brioche recipe with twice as much butter and we've tinkered with it from there," he said.

The unusually tall and deliciously moist doughnut is then dipped or dusted to create varieties like buttermilk lime glazed and cinnamon cardamom sugar.

Other doughnuts, which Talbot describes as awesome and absolutely delightful, include double chocolate, apple pie, strawberry glazed and gluten free streusel. As for cake doughnuts, or drop doughnuts, flavors include plain vanilla, lemon sugar, strawberry sugar and chocolate glazed.

Doughnut scraps are used to create chocolate and vanilla marble doughnuts while doughnut holes are used to create flower shaped Clusternuts and their Freeze Brain, which is doughnut holes served with their signature vanilla buttermilk soft serve ice cream.

You can also get single and double dips, sundaes, floats and the Curiosity Doughnut, which is your choice of yeasted doughnut cut in half and served like an ice cream sandwich.

Toppings include handmade and heated milk caramel, chocolate caramel, coffee caramel, maple-scotch and cider-scotch.

Talbot, who is a self-proclaimed doughnut junkie, said he thought the double chocolate was best it could be until someone said they just don't like chocolate doughnuts.

"That to me said our doughnut could be better," he said. "If it's not the best doughnut that they've ever had then we can do better."

Buzzing back and forth between the fridge, fryer, cooling rack and counter, Talbot said he and Kamozawa think of new creations on the 7-hour drive into Stockton. That's right; seven hours.

The couple previously lived in Bucks County, Pa. before moving to New Hampshire, however, a death in the family have them looking to sell their farmhouse and move back, and as long-time Stockton Market customers, Kamozawa said the opportunity to fill a vacancy at the market felt like a sign.

"It's been really good and surprisingly busy," she said. "We're having a lot of fun with it except for the commute."

Curiosity Doughnuts opened on Oct. 3 and thanks to the success of their books and blog, it was highlighted online by Bloomberg Business, leading to droves of customers traveling from the tri-state area as well as one family from Virginia.

They also have the Stockton Market to thank for their success, Talbot said.

"Stockton is great. And the environment, the idea of the market itself, is really smart... It allows the small business to do well. You have to work freakin' hard absolutely, but there's opportunity here for a small business to succeed," Talbot said.

Curiosity Doughnuts is open Saturday and Sunday at the Stockton Market from 9 a.m. to 3 p.m. Yeasted doughnuts are $3 or $36 for a baker's dozen. Cake doughnuts are $2.50, the Curiosity Doughnut is $4.50 and a Freeze Brain is $6.50.