Holiday Desserts

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

A new frozen vegan treat vies for ice cream status.

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.

Future on Ice

Defrosting the history of the fridge.

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical?

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway.

Italian Ice Cream Trance State

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

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.

Shelf-Stable Ice Cream Float Disaster

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

10 Vegan Lunch Recipes

Main dishes and desserts to pack and go.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

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

Pleasure and pain.

Shaved Ice Treats

Ten frozen concoctions to help you chill out this summer.

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.