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)

Holiday Desserts

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

Italian Ice Cream Trance State

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

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)

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

Pleasure and pain. (By Michele Foley)

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

Ice Cream or Paint?

The Cheese or Font quiz gets some competition. (By Joyce Slaton)

It’s only April but the food blog world is flooded with talk of ice cream. Can you guess why? (By Tea Austen Weaver)

Future on Ice

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

Shaved Ice Treats

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

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)

Premium Ice Cream: What Makes It Special?

A quick guide to the basics of ice cream quality. (By Sarah Perry)