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Ice Cream without the screaming

Nigella Lawson's Coffee Ice Cream: 4 ingredients. 1 step. No cooking. No churning. One of Food52's Genius Recipes.
posted by Room 641-A on Aug 19, 2014 - 75 comments

Frozen fruity goodness

The Science of the Best Sorbet
Though it's just as easy to make as ice cream, sorbet is a little less forgiving—its lack of fat and eggs mean you have to be more careful with your recipe. Now the good news: 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.
[more inside]
posted by Lexica on Jul 19, 2014 - 11 comments

Guaranteed fondant-free

Naked Wedding Cakes Bare It All For the Summer.
Gone are the days when hot Summer weather makes icing drip down your wedding cake! Naked cakes — the trendy cakes that are mostly unfrosted — are great for warmer outdoor weddings and add a simple, elegant style to any sweet spread. By layering the cake and using a minimal amount of frosting, mainly to stick layers together or add a decorative touch, these wedding desserts offer a light sweetness in each bite. If you think that less icing means your cake will lack flair, then add fruity or flowery touches to accent the frosting and flavor. Check out these naked cakes below for inspiration!

posted by Lexica on Jul 10, 2014 - 93 comments

Chocolate and water DO mix!

Molecular gastronomy at its most basic: Chef Heston Blumenthal makes chocolate mousse in five minutes using nothing but chocolate and water. (Heston Blumenthal (previously, pre-previously) [SLYT]
posted by Room 641-A on May 13, 2014 - 29 comments

[Warning-Autoplaying Tongue]

You can listen to the new song "Player" by LA dance-pop band Dessert. Or you can just go to Hello-Dessert.net and get the full experience.
posted by Potomac Avenue on Apr 9, 2014 - 6 comments

You Like-a the M&M's? The M&M's is good?

Forget West-bank selzer. Who cares about Zohan's hummus? The dawn of a new era: Chocolate. Schwarma.
posted by ericbop on Feb 6, 2014 - 41 comments

Gelatin, from calf's hoof jelly to Jell-O, "America's Favorite Dessert"

Gelatin foodstuffs have a long culinary history. The ancient Egyptians made a gelatin-like substance from protein-rich animal materials that they used in their cuisine. It wasn't until the 17th century invention of pressure cooking devices that the process of creating gelatin became significantly less labor and time intensive. The process was refined in the following decades, with the US inventor Peter Cooper filing the patent for Improvement in the preparation of portable gelatine in 1845. He never made much of the patent, and sold it to Pearle B. Wait, who's wife, May Davis Wait, helped turn the gelatin into Jell-O, both naming the product and turning it into a sweet, fruit-flavored dessert. They, too, had no luck selling Jell-O, and sold the patent for $450 to Orator Francis Woodward, who struggled for a period, before turning to marketing to increase interest in the dessert (NYT). By 1902, Jell-O was "America's Favorite Dessert," at least according to the advertisements. And now you know the history of gelatin and Jello. [more inside]
posted by filthy light thief on Feb 2, 2014 - 31 comments

A fine end to any meal.

Interesting Kit: butt pudding (SLYT)
posted by elizardbits on Jan 1, 2014 - 41 comments

How to make dessert in a clothes dryer

Very cute kids make a dessert of dubious delight in dryer (SLYT) WARNING: sugar and crap bread
posted by potsmokinghippieoverlord on Nov 20, 2013 - 57 comments

Could I interest you in dessert?

Chef Grant Achatz plates the final dessert course at Alinea. Or perhaps you'd prefer the chocolate pumpkin pie or the edible balloon? Bon appetit!
posted by madamjujujive on Nov 26, 2012 - 51 comments

OLE

Make somebody you like piñata cookies.
posted by boo_radley on Oct 27, 2012 - 25 comments

Pain cake

The National Association of Afro-Swedes calls for the resignation of Culture Minister Lena Adelsohn Roth after photos and video surfaced of this "living" cake, which was part of a celebration of World Art Day. The cake's creator talks a bit about the cake.
posted by You Should See the Other Guy on Apr 19, 2012 - 164 comments

Unusual Food Combinations

Top 10 Unusual (yet tasty) Food Combinations. And after trying those, savor 10 Desserts with Unexpected Ingredients. Or check out the ask.
posted by storybored on Feb 28, 2012 - 140 comments

The Italian Art of Living

Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
posted by netbros on Jun 17, 2010 - 15 comments

You got cooking in my typography.

You got typography in my cooking.
posted by idiopath on Nov 20, 2009 - 19 comments

These Lists Are Evil, But Yum

Are you entertaining guests for Easter dinner? Don't forget the dessert. Here are the 50 Best Dessert Recipes. Chocolate lovers in your family? No problem. The 50 Best Chocolate Desserts. Maybe you're partial to cake. Okay, Mom's Best Cake Recipes. Here's to yum.
posted by netbros on Apr 6, 2009 - 17 comments

Just Desserts

Massachusetts has Boston Creme Pie. South Dakota has Kuchen. Oklahoma claims Bizcochito as it's own. But should Maryland have an official state dessert? The debate rages on!
posted by grateful on Jan 2, 2008 - 75 comments

Key Lime Pie

With few cows, no ice, and lacking refrigeration the only dairy product reliably available to the Florida Keys in the late 18th century was condensed milk. Add a local plantation abundance of small, sour key limes (known to most as West Indian limes; not the more common Persian/Tahiti lime), and inevitably someone -- perhaps Aunt Sally -- put them together to create the quintessential Florida Keys confection known as key lime pie. [more inside]
posted by seanmpuckett on Nov 30, 2007 - 33 comments

A cupcake for my baby, and one more for the road.

Lushybakingfilter: why bother with that whole pesky drinking thing when you can try your favorite cocktail in dessert form? Mojitos, margaritas, screwdrivers, martinis, black russians, daiquiris, gin & tonics, piña coladas, mai tais and mint juleps. Mmmm.
posted by miss lynnster on Jun 3, 2007 - 18 comments

Glassy Eats

Verrines are described by the L.A. Times as layered luxury in a glass and are defined as appetizers or desserts that consist of a number of components layered artfully in a small glass. Feast your eyes on these uniquely prepared culinary items. Prepare your own at home by following these sweet and savory recipes.
posted by inconsequentialist on Mar 7, 2007 - 31 comments

Cupcake fetishists, unite

Cupcakes are so damn cute. Almost weirdly so.
(Previously on MeFi (and now with its own Flickr group))
posted by BoringPostcards on Jan 15, 2006 - 22 comments

Fun Food

Here's your weekend project: Clare Crespo's Jell-O Aquarium recipe. (More fun Clare recipes here, here, and at her site Flash and sound).
posted by taz on Jul 2, 2005 - 10 comments

yum ice cream

Ice cream flavors are not what they used to be. A few years ago, in Nice France, I experienced tasting lavender, and violet flavored ice cream, the wonderful flavors just blew me away. Later on in San Francisco, I found a wonderful Indian ice cream parlor, and fell in love with the cardamom, and rose flavors. When my travels take me back to Japan, I think I will try to avoid some of these incredibly strange ice cream flavors.
posted by thedailygrowl on Dec 20, 2004 - 48 comments

I thought I was the only one

I thought I was the only one who giggled at the name of this British sweet treat. Traditionalists balk at changing the name, but supermarkets report sales lags because folks are embarrassed to ask for it. What would you re-name this dessert?
posted by Oriole Adams on Aug 27, 2001 - 24 comments

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