How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

Holiday Desserts

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

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 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.

Future on Ice

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

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)

Hold the Cream of Mushroom Soup

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)

To See a World in a Grain of Dry Ice

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

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

Pleasure and pain. (By Michele Foley)

"Top Chef" Brûlées Bubblegum Betty

Ousted Top Chef Betty Fraser talks with Joyce Slaton about why her flutes failed, how Marisa’s cupcakes got creamed, and Marcel’s abuse of gelée in his cooking ... and his hair.

Alluring Burger King Apple "Fries"

This week’s mission: low-fat prepackaged ice cream cones, and a healthier Burger King kids' meal. (By James Norton)

Crispiness Jihad

This week’s mission: An ice cream flavor I hadn’t tried yet and a controversial new candy bar. (By James Norton)