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Eat Your Art Out at These Museums

Eat Your Art Out at These Museums

Swimming in a sea of rainbow sprinkles is not just the stuff sweet dreams are made of — unless you've dreamed about the Museum of Ice Cream. This palatable pop-up is devoted only to its namesake cool, creamy confection, with tickets selling out in New York first, and now sold out since reopening in April in Los Angeles, where Gwyneth Paltrow, the Kardashians, and Fergie all took their kids. Katy Perry went for herself. No judgment there. We'd dive into those sprinkles in a heartbeat. Maybe a smidgen less cutesy, haute museums without a food focus are also curating this other art with more care. You know, the culinary kind of art. There must be a reason palate and palette sound so similar. READ MORE

It’s Crazy How Fast These Frozen Desserts Caught On

It’s Crazy How Fast These Frozen Desserts Caught On

Ice cream is never boring, even when we're scooping vanilla — the world's most popular flavor by a landslide. But we've swirled wayyy past vanilla with our crazy concoctions of America's favorite frozen dessert. From the jet-black activated charcoal ice cream at Prohibition Creamery in Austin, Texas, to the cornbread and beer ice creams of OddFellows in NYC, we like it weird. We see these Instagram sensations like Black Tap's over-the-top milkshakes that have cakes, cookies, and candies towering on top of the glass and then all those health-oriented "nice" creams substituting cream and sugar for bananas, coconut cream, almond milk, and anything other than dairy. We love to lap up every cool treat trend along the way. READ MORE

Why Israeli Food is So Hot Right Now

Why Israeli Food is So Hot Right Now

Israeli food is having a moment, beyond hummus dips and falafel fast food. It's the dinner you aspire to have. READ MORE

Your Guide to the Restaurant Tipping Debate

Your Guide to the Restaurant Tipping Debate

Tipping is optional, but opponents of this deeply embedded American practice say it shouldn't be. Some of the country's top restaurateurs are exploring new tipping and payment structures to make it fair for everyone, bridging the earnings gap between those in the kitchen and those in the dining room — but many customers are experiencing sticker shock at the resulting higher menu prices or confusion at the more complicated gratuity suggestions. With minimum wage increases going into effect in some of our most populated states, we're reaching a tipping point. READ MORE

Chrismukkah: Yet Another Merger

Chrismukkah: Yet Another Merger

This time of year, it's not uncommon to see a Christmas tree decorated with the star of David and dreidels, perched next to a table where a menorah flickers in the winter light. A Christmas-Hanukkah hybrid holiday is an annual reality for mixed-faith households, and Jewish people in Germany have been celebrating the secular, cultural traditions of the Christmas tree and gifts since at least the 19th century. This year, however, Chrismukkah has become even more apropos because the holidays overlap. Remember Thanksgivukkah in 2013? READ MORE

Save Space by Making Cookware Part of Your Decor

Save Space by Making Cookware Part of Your Decor

You know how hanging copper pots over your kitchen island is just the coolest? This concept is like that. Except some of us don't have a kitchen large enough for an island. A peninsula maybe. Definitely a bar. Cookware integrated into a home’s decor is super trendy right now, and depending on your taste, it can lend your cook-space the rustic panache of a cabin stovetop or the flashy utility of a bistro kitchen. Here’s how to get it in your kitchen, whatever size. READ MORE

The Dim Sum Cart Goes Bistro

The Dim Sum Cart Goes Bistro

Since rolling into American Chinese restaurants in the 1970s, pushcarts loaded with little dishes have become synonymous with Hong Kong–style dim sum. But at State Bird Provisions in San Francisco, owner-chefs Stuart Brioza and Nicole Krazinski have refashioned the dim sum cart to be the vehicle of their small-plates bistro, a place where you won't find a single shumai or steamed pork bun. Each night through the narrow dining room, servers wheel the custom-built, orange-framed cart (a midcentury-modern Scandinavian tea cart inspired its oblique angles), stopping to ID cold dishes like Miyagi oysters on the half shell, drizzled with a sauce containing dashi. Hot dishes likewise circulate on custom wood trays, and you can order some things in the traditional way, off a short printed menu of "Commandables." It feels like a cocktail party with a cool edge, or what local restaurant critic Jonathan Kauffman calls “a meal of constant motion and surprise.” READ MORE

The Ever-Morphing Banh Mi

The Ever-Morphing Banh Mi

The first time I had banh mi was in a California strip mall, in a shop between a burrito joint that smelled like dirty steam and a secondhand porno store that never opened (I lived close by). That gateway banh mi was intense and surprising with its shattering roll, tangy shock of carrots and daikon, and jalapeño burn. To be honest, the roasted pork and paté seemed a little sketchy, but I thought that only added to the thrill of the new. Chefs love eating banh mi because they have vivid flavors and startling textures, and also because they’re cheap (news flash: cooks make crappy money). And what chefs like eating, they like making. These days, chefs who cook in fancy neighborhoods far from the kind of strip malls where you can get a $1.50 sandwich are putting them on their menus. They’re making banh mi fancy, or at least turning them into vehicles for ingredients no traditional Viet sandwich maker would ever think of wedging into a roll. READ MORE

Hot Trend: Inventive Mole

Hot Trend: Inventive Mole

Mexican mole is a rich sauce with complex flavors, served with meats or enchiladas. Oaxaca and Puebla are Mexico’s centers of mole, but the sauce is now common in restaurants and burrito shops north of the border. It often contains chocolate, one of a dozen or more ingredients Americans have come to expect, along with ground nuts and sesame seeds, dried fruits such as raisins, spices, meat broth, and, of course, soaked and puréed dried chiles. READ MORE