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How to Make Your Own Chocolate Dip (aka Magic Shell), Ice Cream's Most Magical Topping

I'm interested in making a 9" ice cream cake covered by a magic shell, is this possible? The chocolate will harden before I can even smear it around and dunking a 9" cake would require a lot of dip... Is there a trick to it or just use a more traditional chocolate glaze?

Where to Eat Outdoors in Austin, TX, 2014 Edition

I'm visiting Austin the end of summer from New England, this is the kind of thing I wanted to do while there. Thanks for this!

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

I'd like to note that Sonic (at least in my state) offers shakes at half price after 8pm every day. I asked a worker and they said they usually run it all summer so although it is the priciest, if you have a hankering after 8pm the price drops dramatically.

Bake the Book: Jeni's Splendid Ice Cream Desserts

a big slice of cake is best with equally big scoop of ice cream

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Beef bourguignon!

Sweet Potato Galettes From 'Ottolenghi'

For the final bake is it still at 400 degrees in the oven?

Toasted Coconut and Lime Ice Cream

I was thinking of forming pops with this flavor and the mango sorbet recipe, do you think it would pair well? My only issue would be sweetness since I've never tried either recipe, and don't want to overwhelm.

Bake the Book: The Ice Creamists

Just a simple lemon ice cream is what I love dearly

Boston, MA: Ice Cream Sandwiches at the Frozen Hoagies Truck

I always prefer crunchy cookies over chewy, but to be fair I think for a sandwich the cookie must be chewy so you can cleanly bite through otherwise the ice cream would spew out through the sides if it's too hard and crunchy.

Scooped: White Sesame Pistachio Crunch Ice Cream

I don't even know if anyone reads this anymore, but can I swirl the pomegranate molasses into the ice cream towards the end of churning or will it have adverse effects and can only be used as a topping? Thanks!

So You Want to Make Ice Cream for 100 People?

This. is. awesome!! Making ice cream is my utmost favorite thing to do, and I've always wanted ice cream at my wedding so this post is an awesome guide. I definitely want to try it out at a party or a friend's wedding. Is it easy to attain dry ice? And how did you end up scooping it at the event? Did you provide your own dishware of sorts, adding to the cost, or did the venue take care of all of that?

Gift Guide: For Cake Bakers

I love my heritage bundt! The only thing is yes, you should warn people about getting clean edges out of that pan, it can be quite a nightmare and disheartening when the cake comes out in chunks. I butter and the flour the heck out of it.

I'm a bit surprised at how small this list is. Of course there could be a mile long list for any genre of gift guide, but this only has eight items. Mini spatulas but no off-set spatulas? Nothing in relation to frostings? It is rather lacking in detail

Gift Guide: For the Food Plush Toy Lover

Oh man this is the best and worst gift guide ever! I want so many yet need none. He's a bit of an oldie so probably hard to find, but Kogepan should be up there! He's burnt bread that no one will buy in the bakery, and he even has inspirational shorts for children to learn from. The tonkatsu reminded me of him

Food grade pipettes?

Thank you for the information! I might be confused, but to clarify you mean all lab appropriate pipettes should be more than OK for food use? Because I found some appropriate sized pipettes on etsy but they said it's only used for making essential oils and not food, so I wonder if it can still be applicable to food? And thank you very much for the link!

Blackberry Buttermilk Pie

Sorry if this is a silly question, but does it need to be in the fridge right up until serving or can it sit out at room temp for a little while? And would it need to be refrigerated if there are leftovers?

The Scoop: On Steve's

We had a Herrell's where I grew up in Allston on Harvard Ave. I remember one of the biggest blizzards we had in the '90s and my sister and I thought it was a perfect time to walk in the snow and grab a pint of banana ice cream from Herrell's. Epitomized my entire childhood right there. Loved the article!

Bake the Book: 'People's Pops'

Have You Ever Tried a Dinkie?

These pictures probably would have benefited from cutting the dinkies in half to see more of the filling. They just don't all seem varied enough.

I have an aebelskiver pan at home, so it's nice to see some filling ideas I can try to implement at home.

Snapshots from Dessert Professional's 19th Annual Top 10 Pastry Chefs in America

I like how the winner and one of the finalists of Top Chef Just Desserts S2 are in the top 10 in the nation. Shows they have some real talent.

Snapshots from Vietnam: The Best Things I Ate

These are amazing photos! My parents are from Nha Trang so it's great to see all of the photos from there. I hear it is a beautiful coastal town. Hopefully I will get to visit one day, but until then I have your lovely photos to transport me.

Congrats to the 2012 James Beard Award Winners

Paul wins Top Chef and a James Beard award? He must be on cloud nine.

AHT Giveaway: Case of Pat LaFrieda Burgers

Medium rare, potato bun, has to have ground chuck in it, caramelized onions, ketchup, mayo, and ridge potato chips smashed on it. Delish!

Cook the Book: 'How to Cook Everything The Basics'

Martha Stewart's Cupcakes..... I had a very intense cupcake phase

Cook the Book: 'A Girl and Her Pig'

All about the belly!

Scoop the Book: Sweet Cream and Sugar Cones from Bi-Rite Creamery

Banana. If I go to an ice cream shop I've never been to and they offer banana, I always try it as a testament to how they deal with flavors. It can be bland and watery meaning not enough fruit, or it can taste artificial and I feel like banana is the one flavor that is so glaringly obvious it is an extract and nothing like the real thing.

Food souvenirs from San Francisco?

I will be flying to the Bay area for about a week and wondered what might be some good food souvenirs to bring back and share with my office. For context, I'm in Boston.

I recently went to Portland, Oregon and brought back Voodoo Doughnuts via redeye flight, and will be flying back redeye as well. Now trying to think of something not perishable, somewhat representative of the Bay area. Thanks!

Dining out in Toronto; esp dim sum recommendations?

I will be in Toronto for 3.5 days, and starting to compile my trusty list of places for dining. I've heard there are multiple Chinatowns in Toronto, and I hear they have some of the best dim sum restaurants so curious if anyone happens to know any? Also any recommendations for soup dumplings?

Also any recommendations for dining out in general, low and casual to mid-price range, just not fine dining greatly appreciated. Thank you!

Canning recommendations?

My sister has expressed an interest in learning how to can items so I thought I'd try to get her something related to that. I saw the gift guide from last year and it mostly contained stainless steel pots and things over my budget.

I guess the first most basic item would be a cookbook anyone can recommend? I've seen a lot crop up in the past year or two and just curious if one is most renowned over another. Or any other recommendations would be great. Thank you!

Cocktail Party quantities

I'm trying to plan a casual cocktail party and make my own hor d'eourves but I'm not sure how many to make exactly. I will be having roughly 15 people there, so would 6 types of items not be enough variety? Any suggestions appreciated, and even any tried and true recipes people want to share would be amazing!

Food grade pipettes?

I see a lot of professional food photos where the items are speared by pipettes filled with a sauce/oil. I was hoping to find some online but most small pipettes I find are for making essential oils and not specified to be food grade. I found only one type that says food grade on amazon but they are much bigger than the ones used for hors d'eourves. any help appreciated if anyone kows!!

Eight hours in LA

I have eight hours of free time before my flight in the evening in Los Angeles, so I'm trying to stuff myself with as much food as possible.

It will be on a Monday, so I'm not sure if that limits things. I will also have a car. I was wondering are there places where many food trucks congregate? Also any recommendations for good, fast Mexican and/or Korean food?

Emphasis on everything is fast, cheap, and good. Thanks for any recommendations!

Shellfish Digging in Pacific Northwest?

I saw on No Reservations Anthony Bourdain went digging for geoduck, and I hear people talk about clamming and the like, just wondering if there is a tour or group function one can sign up to take part in these things? Or if there is a particular season that's best to do it in? I will be visiting the area at the end of this month and just trying to get a list of activities started. Thank you!

Where to eat/what to do in Portland and Seattle

I will be heading there for 10 days in March to visit a friend who has just moved there for school so many places are new to her as well. Hoping to find some recommendations for both cities about what to do, and especially where to eat! We will have a car, if that adds anything to the table. I've been looking at event calendar postings and yelp reviews, but would really like any recommendations from actual people. Thanks!

Thermometer for tempering chocolate recommendations?

I've failed so many times at tempering chocolate, and just received a gift card so now I'm trying to decide what kind of thermometer would be best. I have a normal stick thermometer that I usually use for meats, and a candy thermometer, but I don't know much if there are better ones for chocolate? Is it better to get a digital thermometer? I see one labeled as "chocolate paddle thermometer" but can't tell if it's just a gimmick. Any insight appreciated, thank you!

Bakery Interview Etiquette

I have an interview as a part-time baker for a fairly well known cupcake bakery. They know I'm a home baker, so I can't really tell what their expectations are, but I've never worked in the food industry professionally. So I wonder if there were any tips I should be aware of while interviewing? I know it's fairly casual, but I don't want to appear TOO casual in my attire. Also should I even bring a resume when they know I don't have any professional background in that area? And is it uncouth to bring something I've made myself? Thanks, anything appreciated.

Harvard Science and Cooking Lecture Series

Has anyone else been watching these? It's a public lecture series in conjunction with the undergraduate course that was just added this semester at Harvard. Every few weeks famous chefs come to give a lecture, though I only see 3 videos on the playlist when I know they've had more lectures than that...

And funnily enough, Harold McGee who is featured in the On the Front Burner topic, is also a lecturer.

http://www.youtube.com/user/Harvard#p/c/546CD09EA2399DAB

Homemade Ice Cream too firm in freezer

I use a Cuisinart ICE-20 ice cream maker, and generally use recipes from David Lebovitz The Perfect Scoop, but I'm having trouble with the consistency of the ice cream once it is churned and packed away in the freezer.

I use both plastic and paper carton type containers to store them, and I don't have my freezer at a very high setting but the ice cream always turns out ROCK HARD. I tend to churn for about 25 minutes, but the recommended maximum is 30, so am I not churning enough? It has a soft serve consistency at that point so I'm not sure if it is still too watery before being frozen. Any suggestions?

The 8 Best Places for Afternoon Tea in New York City

For the food alone, afternoon tea isn't a steal. With prices starting in the 20s and running up to the 50s, taking tea is more of a special treat where you pay for the atmosphere as much as the food. And, of course, the luxury to lounge around for hours with no bother—an experience that is well worth it. Today we give you our eight favorite places for afternoon tea in New York, from luxurious hotels to casual tea shops. More