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• Food Stuff: For a Bigger Chill

  The Museum of Modern Art Web site is selling a plastic mold from Japan that forms ice balls two inches in diameter. Read More... Posted Sep 02 2008, 09:30 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Ice, Museum of Modern Art

• I Like My Ice Chilled Just So

  These days, generic ice just won't do for the ice connoisseur. Read More... Posted Aug 08 2008, 07:55 PM by NYT > Dining & Wine Filed under: Supermarkets, Water, Ice

• 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