Ice cream versus frozen custard: the parameters are loose. Frozen custard, like its less-cold forebear, engages egg yolks in the emulsion, but so does rich ice creams. Wikipedia attributes it to a higher temperature than ice cream when served; also, its production to a fast-freezing barrel that churns out the product more quickly than traditional [...]

Is there something slightly devilish about making a great batch of sugary-sweet treats, for the sole purpose of bestowing upon others as “gifts”? Do you get that Grinch-like smirk, stirring a bowl of melting chocolate and butter, thinking, this is not all going in my belly, ‘cept for one teeny bite? And then, does it [...]

I was out with a small handful of NYC-based food writers the other night. We were on our way to Edible Brooklyn’s food trivia night, so I was feeling quite smug about my smartness in all things food-related right then, especially being among such illustrious company. As we made our way from the West Coast-oriented [...]

Today marks a sad day. I usually never let good produce go to waste, but after coming home and inspecting the three miniature squashes I had left out on a decorative platter on the coffee table, as a decorative touch to the room, I discovered that I had overestimated their coffee table life. They were [...]

This ice cream flavor is an ode to sticking cloves in oranges around Christmastime. They turn out looking a little funny, and it feels a little bit voodoo doll-like doing it, but it’s one of those wholesome childhood traditions, and it makes the room smell good. Like orange and spice, and everything nice. This tastes [...]