4 Levels of Birthday Cake: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Emily, home cook Gabrielle, and professional chef Penny Stankiewicz from The Institute Of Culinary Education - to make us a celebratory birthday cake. Once each level of chef had iced up and served their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which birthday cake are you blowing out the candles on first?

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History of the Ice Cream Cone, 19th century

Cones, in the form of wafers rolled and baked hard, date back to Ancient Rome and Greece. When exactly they transitioned to being used for desserts, and ice cream in particular, is not clear. Some historians point to France in the early 19th century as the birthplace of the ice cream cone: an 1807 illustration of a Parisian girl enjoying a treat may depict an ice cream cone and edible cones were mentioned in French cooking books as early as 1825, when Julien Archambault described how one could roll a cone from "little waffles". In 1846, the Italian British cook Charles Elmé Francatelli's The Modern Cook described the use of ice cream cones as part of a larger dessert dish.

The earliest certain evidence of ice cream cones come from Mrs A. B. Marshall's Book of Cookery (1888), written by the English cook Agnes B. Marshall. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons". Marshall is consequently often regarded to have been the inventor of the modern ice cream cone.

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Ice Cream Cone

An ice cream cone, poke (Ireland/Scotland) or cornet (England) is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a bowl or spoon, for example, the Hong Kong-style bubble cone. Many styles of cones are made, including pretzel cones and chocolate-coated cones (coated on the inside). The term ice cream cone can also refer, informally, to the cone with one or more scoops of ice cream on top.

There are two techniques for making cones: one is by baking them flat and then quickly rolling them into shape (before they harden), the other is by baking them inside a cone-shaped mold.

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How To Frost Every Cake | Method Mastery | Epicurious

Break out your stand mixers and piping bags because cake frosting class is in session! Join professional baker Bill Clark for an entertaining and instructional look at how to create every eye-catching confectionary decoration seen at your local bakery. From crafting beautiful buttercream ripples to spelling out a cheerful “Happy Birthday,” Bill Clark breaks down everything there is to know about getting that professional look from your home kitchen.

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List of Ice Cream Flavors

This is a list of notable ice cream flavors. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners.

• Ice cream flavors
• Bacon – a modern invention, generally created by adding bacon to egg custard and freezing the mixture
• Banana
• Beer
• Black raspberry – especially popular in New England, but can also be found elsewhere. May contain chocolate chips.
• Blue moon – an ice cream flavor with bright blue coloring, available in the Upper Midwest of the United States
• Bubblegum
• Butter Brickle was the registered trademark of a toffee ice cream flavoring and of a toffee-centered chocolate-covered candy bar similar to the Heath bar, introduced by the Blackstone Hotel in Omaha, Nebraska, in the 1920s. Alternately, it is often prepared and sold as butter vanilla flavored ice cream with tiny flecks of butter toffee instead of chunks of Heath bar.
• Butterscotch
• Butter pecan is a smooth vanilla ice cream with a slight buttery flavor, with pecans added.
• Carrot
• Cheese
• Cake batter
• Cherry – includes variations (e.g. Amaretto cherry, black cherry)
• Chocolate
• Chocolate chip cookie dough
• Coffee
• Cinnamon apple
• Cookies and cream
• Cotton candy
• Crab – a Japanese creation, it is described as having a sweet taste; the island of Hokkaido, Japan, is known for manufacturing it
• Creole cream cheese
• Dulce de leche
• Earl Grey
• Eggnog
• French vanilla
• Garlic
• Grape
• Green tea
• Halva
• Hokey pokey – a flavour of ice cream in New Zealand, consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee
• Lucuma – a popular Peruvian ice cream flavor with an orange color and a sweet nutty taste[20]
• Mamey
• Mango
• Maple
• Mint chocolate chip – composed of mint ice cream with small chocolate chips. In some cases the liqueur crème de menthe is used to provide the mint flavor, but in most cases peppermint or spearmint flavoring is used.
• Moon mist – a blend of grape, banana, and blue raspberry (or sometimes bubblegum) flavors, popular in Atlantic Canada. The flavors are generally blended together to give a mist-like texture.
• Moose tracks
• Neapolitan – composed of vanilla, chocolate and strawberry ice cream together side by side
• Oyster
• Pistachio
• Peanut butter
• Pumpkin
• Raspberry ripple – consists of raspberry syrup injected into vanilla ice cream.
• Rocky road – although there are variations from the original flavor, it is traditionally composed of chocolate ice cream, nuts, and whole or diced marshmallows, or sometimes replaced with marshmallow creme, a more fluid version
• Rose
• Rum raisin
• Spumoni – a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts.
• Strawberry
• Strawberry cheesecake
• Superman
• Teaberry – a flavor particular to Pennsylvania, with a flavor similar to wintergreen
• Tiger tail – a flavor popular in Canada, consisting of orange-flavored ice cream with swirls of black licorice
• Tutti frutti
• Twist – soft-serve ice cream where two flavors (if unspecified, usually chocolate and vanilla) are extruded simultaneously
• Ube (purple yam) – a popular ice cream flavor in the Philippines
• Vanilla
• Watermelon

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Ice Cream Social

An ice cream social (also known as an ice cream party) is a planned event, the primary focus of which is ice cream served to the guests. It is often a neighborhood event or welcoming party, normally held during the summer.

History

Ice cream socials are a traditional gathering, dating back to the 18th century in North America. The first one recorded in America was in 1744, when Maryland governor Thomas Bladen served ice cream for a dinner party. The first one in the White House was in 1802, with the 3rd U.S. president, Thomas Jefferson. When ice cream became more available to the public in the 1800s, organizations such as schools and churches started hosting them. Commencing in the 1860s, church events were often fashioned after the "ice cream gardens" common in society at the time. Today, they still take place in governmental and upper class circles and have spread to all classes and many types of organization with the increased popularity and availability of ice cream.

Ice cream socials have expanded into elaborate affairs with many other ingredients and activities planned around it. Various online guides have sprouted up to assist planners.

The world's largest ice cream social was held on January 30, 2019 in Italy.

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The Rise And Fall Of Twinkies | Rise And Fall

Hostess Twinkies rose to icon status in the mid-1900s, becoming a mainstay in lunchboxes across America. But a heavy debt load and two bankruptcies almost killed Twinkies. In 2012, Twinkies left shelves for good... Until two guys, Andy and Dean, came up with a plan to save the iconic brand.

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Cryogenics

In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.

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Ice Cream in Cones

Mrs A.B.Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones. Agnes Marshall was a celebrated cookery writer of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrian waffle booth next door, unsuccessful in the intense heat, offered to make cones by rolling up his waffles. The new product sold well and was widely copied by other vendors.

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The Best Doughnuts In Los Angeles | Best Of The Best

Los Angeles has so many great doughnut options. We visited four of LA's most celebrated doughnut shops — SK Donuts, Bob's Coffee & Doughnuts, Primo's Donuts, and Randy's Donuts — to see which is the best of the best.

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