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• Boerum Hill: A Taste of Hope for a Tragic Land

  Successful Brooklyn ice cream sellers plan to open their next store in Rwanda, hoping to help local dairy farmers. Read More... Posted Nov 15 2008, 11:57 PM by NYT > Dining & Wine Filed under: Brooklyn (NYC), Dairy Products, Ice Cream, Rwanda

• Consumed: Sweet Revenge

  The benefits of having a clearly defined rival. Read More... Posted Sep 06 2008, 07:57 PM by NYT > Dining & Wine Filed under: Desserts, Pinkberry, Frozen Yogurt, Ice Cream, Red Mango

• Move Aside, Frozen Custard, and Make Room for Gelato

  Gelato, that smooth Italian ice cream, seems to be catching on in the U.S. And small-business owners are taking notice. Read More... Posted Sep 03 2008, 08:41 PM by NYT > Dining & Wine Filed under: Restaurants, Retail Stores and Trade, Coffee, Ice Cream, Entrepreneurship, Gelato, small business audience

• 2008: Tomato-Preserve Ice Cream

  By Maria Hines, the chef and owner of Tilth in Seattle. Read More... Posted Aug 22 2008, 04:06 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Tomatoes, Ice Cream

• Letters: Shaking Off the Calories (1 letter)

  To the Editor:. Read More... Posted Aug 12 2008, 08:35 PM by NYT > Dining & Wine Filed under: Desserts, Ice Cream

• The Curious Cook: In the Summer Kitchen, the Thrill of the Chill

  These days there is less talk in cutting-edge kitchens about burners and B.T.U.’s: cold is the new heat and it’s an underexploited asset in the kitchen. Read More... Posted Aug 05 2008, 08:44 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Kitchens, Ice Cream, Temperature, Ice

• Stand Back, Mister Softee: There’s a New Swirl in Town

  Young chefs around the country are remaking soft-serve ice cream with epicurean takes on traditional ingredients. Read More... Posted Jul 22 2008, 07:53 PM by NYT > Dining & Wine Filed under: Restaurants, Desserts, Ice Cream, Mister Softee

• Food Stuff: Italian Gelati and Sorbetti That Are Cold but Not Hard

  Menodiciotto, a company in Turin, Italy, packs its treats in oblong plastic foam boxes, which seem to help them retain their creamy texture. Read More... Posted Jul 01 2008, 07:28 PM by NYT > Dining & Wine Filed under: Ice Cream

• The Minimalist: Mexican Summer on a Stick

  Throughout Mexico, paletas, or sweet ice pops, are made with fresh fruit and not much sugar. Read More... Posted Jun 17 2008, 09:12 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Fruit, Desserts, Ice Cream, Sorbet, Bananas

• Food Stuff: For Hot Days, a Cool Spot on the Sidewalk

  A closet near the front window of the Duane Park Cafe has been turned into an ice cream counter. Read More... Posted Jun 10 2008, 09:10 PM by NYT > Dining & Wine Filed under: Restaurants, Ice Cream, Duane Park Cafe, Sidewalk Cafes

• Irvine Robbins, Ice Cream Entrepreneur and a Maestro of 31 Flavors, Dies at 90

  With his brother-in-law, Burton Baskin, Mr. Robbins started the Baskin-Robbins ice cream store chain, concocting quirky flavors like Daiquiri Ice and Here Comes the Fudge. Read More... Posted May 07 2008, 12:05 AM by NYT > Dining & Wine Filed under: Deaths (Obituaries), Retail Stores and Trade, Ice Cream, Robbins, Irvine, Baskin-Robbins