Holiday Desserts

Cookies, cakes, pies, ice cream—prepare for sugar overload.

How to Judge Ice Cream

Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.

Ice Cream of the Gods

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

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

Italian Ice Cream Trance State

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

Shaved Ice Treats

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

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)

Shelf-Stable Ice Cream Float Disaster

This week’s mission: a fake prefab float, and a better-quality Nestlé Crunch bar. (By James Norton)

To See a World in a Grain of Dry Ice

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

Wedding Cake Tips

Get the most for your money. (By Roxanne Webber)

Future on Ice

Defrosting the history of the fridge. (By Eric Slatkin)

Why Do You Get a Headache When You Eat Ice Cream?

Pleasure and pain. (By Michele Foley)

Snackie Cakes

Our own versions of cellophane-wrapped classics allow you to make your own old-fashioned treats.

Cake Stands

Elevate any dish to a new level. (By Michele Foley)

Sour Cream Coffeecake

Skip the coffee, eat more cake.