Each week we round up our favorite posts and recipes from our friends at The Kitchn.

This week, the Kitchn makes a strawberry icebox cake: layers of graham crackers, whipped cream, and fresh strawberry slices. Into the fridge it goes and out comes a creamy cake with an eclair-like texture. No ovens involved!

Also on the Kitchn:

• Can You, Should You Freeze Cheese? On Freezing Cheese: Some say it's sacrilege, others think it's only logical. But both sides would probably agree that freezing very fine, hand-crafted cheeses isn't a good idea.
• Smart Shopper: What to Look for When Buying Meat: Pay attention to color and texture, and in the case of a rib-eye steak, lots of fat marbling.
• IBUs and Degrees Plato: How to Read a Beer Label: The better the craft brew, the more information on the labels, usually. Here's a guide to all those abbreviations.
• Teeny-Tiny Tokyo Turnips: and Other Wee Vegetable Gems: What to do with the little guys? Roast 'em! They turn out sweet and tender, and the greens will dissolve in your mouth in one amazing, shattering crunch.