Holiday Desserts

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

Celebrity Gingerbread: Law and Order Edition

Memorialize your favorite big-shot hooligans in cookie form.

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)

Crush Ice Without Burnout

Blenders that do the job. (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.

Ice Cream of the Gods

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

Is Store-Bought Ice More Germy than Homemade Ice?

Frozen germs are still germs. (By Roxanne Webber)

Tailor Your Ice to Your Drink

Chill out with the right size chunks. (By Jordan Mackay)

Italian Ice Cream Trance State

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

To See a World in a Grain of Dry Ice

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

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)

Does Drinking Ice Water Burn Calories?

Hydration, maybe; weight loss, doubtful. (By Roxanne Webber)

Country Breakfast Burrito and Hot Tamales Ice

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