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

Ten frozen concoctions to help you chill out this summer.

Defrosting the history of the fridge.

Blenders that do the job.

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.

Must-have appliance of experimental pro chefs, the Pacojet is expensive but makes heavenly ice cream.

Frozen germs are still germs.

Chill out with the right size chunks.

This week’s mission: fake fancy mac ’n' cheese, and real fancy gelato.

Does Chef Heston Blumenthal really find perfection?

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

This week’s mission: a fake prefab float, and a better-quality Nestlé Crunch bar.

Hydration, maybe; weight loss, doubtful.

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

Packed with nut flavor.