So I'm in Germany on a journalism fellowship that's unrelated to food. But you know I'm going to do some culinary journalism while I'm here. Today, I even managed to find an ice cream story while on the science and technology beat. And it just so happens that my reporting duty included trying the ice cream.
These lovingly composed photos from Jasmin Schuller reimagine classic desserts with hunks of meat. The accompanying text proudly points out that all the "sweets" are sugar free. Guten Appetit! /mark
Eater Chris in Portland, OR, heard us talking about Magic Shell and sent in this idea: Grab yourself a mediocre-to-good vanilla ice cream. Then let it melt down while stirring to create the consistency of a soft serve (maybe a little thicker). Then, dump the Magic Shell over the top and STIR IT IN. This sounds odd but it makes for
We experiment with a savory cone with beef chili and Magic Shell-encased cones. The series of tests culminates with the creation of a clown sundae that is the happiest sad clown you'll ever see.
Sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. We set out to change that.
The awesome dinner in Hawaii with an all-star team of local food journalists was amazing, but it wasn't the only great meal I had there. I was in Hawaii for a journalism conference held by the East-West Center. I fully expected to learn a lot about trans-Pacific relations, but I had no idea that the EWC staff would give us
