Country Breakfast Burrito and Hot Tamales Ice

This week’s mission: a burrito containing everything but pancakes, and a mint revamp of an old-school candy. (By James Norton)

Ice Cream of the Gods

Must-have appliance of experimental pro chefs, the Pacojet is expensive but makes heavenly ice cream. (By Louisa Chu)

Shaved Ice Treats

Ten frozen concoctions to help you chill out this summer. (By Kate Ramos)

Italian Ice Cream Trance State

This week’s mission: fake fancy mac ’n' cheese, and real fancy gelato. (By James Norton)

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection? (By Sara Dickerman)

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)

What the Hell Is Ice Cream Soft Candy?

This week’s mission: Down-market candy gets a makeover, and a really bad idea for brand extension. (By James Norton)

Should You Put Hot Food in the Fridge?

We reveal the coolest way to let leftovers chill out. (By Alexander Lane)

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

When Hunger Strikes

A little crunch, a little salt, a little sugar: These are the snacks we reach for. (By Aida Mollenkamp and Regan Burns)

Outta the Back of a Truck

Some of the best food in Salinas, California, is found on the street. Why would the city take it away? (By Davina Baum and Kate Ramos)

10 Vegan Lunch Recipes

Main dishes and desserts to pack and go. (By Roxanne Webber)

What Does Beige Taste Like?

The week’s mission: bad chocolate candies, and an iced tea contraption. (By James Norton)

Masai Blu Tea

From Africa with love.

How Green Is Your Takeaway Container?

Which takeaway containers are the most (and least) green? (By Elizabeth Gillian)