Worth searching eBay for. (By Kate Ramos)

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

The secret is using frozen fruit. (By Caitlin McGrath)

rose water’s mother passed on this recipe for her “semi-homemade” version of akbar mashti, an Iranian ice cream flavored with saffron and rose water. (By Caitlin McGrath)

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.

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

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

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

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

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

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

Pleasure and pain. (By Michele Foley)

Is it indeed magical? (By Michele Foley)

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

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)