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Where to Find the Best Ice Cream in Los Angeles
Forget the Fro-Yo Wars—the real soldiers in the battle for foodie affections here in Angeles make real ice cream not some mamby pamby imitation confection with ingredients you need a chemistry degree to pronounce. And since it's warm and sunny in SoCal more often than not, ice cream is always in season.Gelotophobia: Not the Fear of Gelato
Not that a fear of dense, exquisite Italian ice cream could ever exist, but just to set the record straight, "gelotophobia" is not the fear of gelato. It's actually the fear of being laughed at. What about the fear of not having enough gelato in those tiny plastic cups? Now that deserves some coinage....Eggsperimental Ice Cream
Stuff.co.nz Oh, the crazy, tasty things kids do these days. Albany, New Zealand-based gelato maker James Oliver of Zest Gelato is only 22 years old, but his unconventional flavors are already making a mark. His bacon-and-egg-flavored ice cream won a silver medal at this year's New Zealand Ice Cream Awards, while his manuka honey gelato and his toasted coconut, lime, and mascarpone ice cream both grabbed golds. He also won a silver medal for his poached pear and blue cheese ice cream, which contains pears Oliver poaches himself and chunks of blue cheese. This is not your father's French vanilla. [via Coldmud]...Photo of the Day: Smurf Gelato
Photo blogger Rion Nakaya stumbled upon a unique gelato flavor while visiting Sainte-Maxime in France: Smurf, or Schtroumpf in French. I'm not sure I'd want to know what Smurf tastes like, but it's nice to know that the option exists in the form of neon blue gelato. Kind of. Related Photo of the Day: Ice Cream in Nice Fine Dining with Bacon-Flavored Gelato The Best Gelato in New York Is Being Served in a Tanning Salon...Behind the Scenes of Ciao Bella's Gelato Factory
Thanks to The Futures Channel, a website of educational videos for young students that illustrate how science and math are applied to real life careers, you can go behind the scenes of the Ciao Bella Gelato factory. By watching Ice Cream the Italian Way you can witness the pouring of large buckets of gelato batter into giant freezing vats and learn about the science and management behind running a major gelato company. Make sure to check out the Futures Channel's other food-related videos: The BakeryThe Lundberg FarmsFish FarmingThe Head ChefFood in Space [via Slashfood]...Guide to Gelato in Bologna
This past June when my friend Morten brought up the idea of joining him on a two-and-a-half week vacation in Bologna the first thought that popped in my head (aside from, "Hell yeah, I'm going") was, "What's the greatest amount of gelato that I can consume without tearing a hole in my stomach?"Damn You, Bruni! You Beat Me to Vetri's New Joint
A few months ago I wrote about my delicious dinner at Vetri, a stunningly good Italian restaurant on the ground floor of a townhouse on an unassuming street in Philadelphia. Last Friday I was supposed to meet Philadelphia Inquirer restaurant critic Craig Laban at Mark Vetri's new pizzeria-trattoria Osteria. I had to cancel (too much work to do at Serious Eats, and I feared Serious Eaters Adam and Alaina would yell at their overlord). Now, Mr. Bruni has beaten me and Serious Eats to the punch with a long piece on Vetri in today's New York Times. After reading his account of his meals at Osteria, which sounded like works in progress, I decided that postponing my trip to Philly...Grom Gelato: The New Drug
On Wednesday Serious Eater Lia posted about Grom, an Italian gelateria concern opening its first U.S. store on Saturday the 5th of May. What Lia didn't tell all of you is that Grom is a mere 50 yards from my house. When I left my house at 10:30 on Saturday morning there was already a short line to get into Grom, which was opening at 11. When I returned five hours later, the line was longer—much longer, a full city block long in fact. I noticed a friend, Mindy, standing with her significant other midway through the line. I asked her how long she had been waiting in line: 45 minutes, she said. "The gelato is free," Mindy said....Grom: Gelato So Good You Dream About It
Every once in a while you get an email so passionate that all you can really do is share it, because paraphrasing would never do it justice. Here's something I received today from my pal Finn: From: FinnTo: LiaSubject: GromFYIexcuse my friend's, um, exuberant writing style. his gf is in italy right now and he visits fairly frequently, hence his experience with this gelato joint. he's probably serious about the dream too -- he really likes ice cream.----- Forwarded message -----From: JebTo: FinnSubject: yotell your foodblogger friends that they should go to grom and write about it for the food-blobs RIGHT AWAY! GROM is SO FRAKING GOOD. I had a dream about it last Sundae (you catch what I...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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