You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."
It's damn near impossible to find a great egg cream in New York these days, but that wasn't always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out.
Do you want a chunky Ben & Jerry's-like scoop full of candy bars? How about pristine gelato? Or creamy frozen custard, so rich it can barely support its own weight? Whatever your ice cream vice, you can find it here.
Sugar's latest ally in the world of high-end dessert isn't salt or umami. It's smoke. And smoke does incredible things to ice cream.
What's the most cost-effective way to get cream cheese on your bagel? We visited six of the city's top bagel shops and crunched the numbers to find out.
Come summertime, nothing brightens up yogurt like fruit, and frozen yogurt takes well to all kinds. From mango to strawberry to raspberry and Campari, here are five ways to up your frozen yogurt game.
Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients.
Everyone's had a Good Humor bar, but have you ever made one in the comfort of your own home? After a week of making my own novelty ice creams, I'm here to tell you it's easier than you think.
Brioche con gelato is simply a brioche bun stuffed with a fat smear of ice cream. But in Sicily or Rome you may as well call it breakfast during the sweltering summer months.
Ice cream pops may be the hardest of all the ice-cream novelties to make at home. But we have a solution.
There's nothing like a fresh scoop of wobbly-melty Mister Softee soft serve dipped in chocolate—except making a better one yourself.
Of all the chocolate-covered ice cream novelties out there, Klondike Bars are among the best. Here's how you can make them yourself.
With your trusty chocolate dip/Magic Shell recipe in hand, it's time to start tackling the ice cream man's arsenal of frozen treats. First up? We're going straight for the king...cone.
Is Magic Shell, the ice cream topping that hardens into a chocolate candy shell, the world's greatest ice cream topping? I can't say for sure, but it's definitely the most fun. And it's easier to make at home than the ice cream you drizzle it on.
Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream.
Tea people always talk about how the quality of your water can affect the taste of your tea. What does that claim look like when you put it to the test? Should you bother making your tea with bottled or filtered water?
There are plenty of ways to store your grains: in their own bags with clips, big Pinterest-ready glass jars, or maybe your hopelessly mismatched set of plastic tupperware. Buy my favorite solution? A cheap plastic pitcher lying around from that picnic you threw two years ago.
Paneer makhani, or butter paneer, is a staple dish in American Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home.
When outsiders try to learn about tea, they're usually stymied by the industry's mindboggling complexity, and a marketplace rife with misinformation and counterfeit product doesn't do much to help. That's why I've made the journey to one of China's tea capitals: to learn how and why this little leaf from a plain-looking shrub drives a whole economy wild.
What would you get if you took the dense, plush texture of Italian gelato, added the creamy body of American ice cream, and served it fresh from the machine like soft serve? You'd have one of the greatest desserts born on American soil: frozen custard. Here's how to make it at home.
Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
Flushing's Canton Gourmet serves fried chicken and fried rice that, bite for bite, is one of the tastiest meals in the neighborhood.
Italian import L'Albero dei Gelati may best be known for its ice cream, but it's really a full-service cheese and sweets shop, and if you're getting some of their excellent gelato, an order of cake shouldn't come too far behind.
Taverna Kyclades is the easier-to-get-into Rao's of Astoria's Greek restaurant scene. You'll find some good grilled fish there, but the real draw is the clubby community that leads to two hour waits for a table on peak nights. Fortunately, if you're looking for good traditional Greek, Kyclades is far from your only option.
I've been thinking—what should sprinkles taste like? And how can we make them taste that way?
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite.
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...