The Ice Cream Show

Ancient Sicilians Were Eating the Same Italian Ice We Know Today

The basic recipe and method hasn't changed much in a thousand years.
Danielle Wayda

Tropical Cookies and Cream

You kind of can't screw up this dessert. And it's perfect for sharing with 1 or 2 other people (although, maybe you won't want to share? and that's ok, too).
Gabriel Rucker
how to

Portland’s Gabe Rucker Shows Us How to Save a Dessert Gone Wrong

Who even wanted crème brûlée anyway?
Alex Swerdloff
Make this

Get Boozy and Slushy at the Same Time with This Rum Granita

The ice belongs in your drink, not outside your door.
Munchies Staff

Rum and Coconut Granita Recipe

Use this to top any dessert, mix it into cocktails, or simply enjoy it on its own.
Gabriel Rucker

Icy Buckwheat Noodles Recipe

Tossed with a charred peach-chili sauce and topped with granita, this simple dish is–dare we say it–better than ramen.
Angela Dimayuga and Danny Bowien

Dirty Work: Daniel Eddy of Rebelle Shows Us How to Make the Perfect Pork Dish

Daniel shows us how to combine pork tenderloin and bacon into a mouthwatering dish called "Pigs in a Garden," as well as make a simple combination of herbs, lemon, and sugar into a super-refreshing granita.
Hilary Pollack
Make it

This Lemon Thyme Granita Puts Italian Ice to Shame

Most Italian ice is loaded with sugar and artificial flavoring, and is vaguely reminiscent of the fruit it's intended to represent. This granita is the exception.
Munchies Staff

Lemon Thyme Granita with Forgotten Berries Recipe

Refreshing and bright, granita is one of the simplest and most straightforward frozen desserts that you can make at home.
Daniel Eddy
Italian Ice

The Best Italian Ice Is Frozen in Time

Founded a century ago, Di Cosmo's Italian Ice in Elizabeth, New Jersey, still makes its famed frozen dessert the exact same way it did in 1915. The neighborhood may have changed, but the ice remains the same.
David Bienenstock
Restaurant Confessionals

Being Head Pastry Chef Is the Best Job in the Kitchen

Apart from the obvious scope for creativity that comes with running a pastry section, the best part of the job is that your imagination is trusted. No one fucks with the pastry chef.
Munchies Staff