Summer’s not quite here and the weather’s as manic as the stock market, yet the urge to break out the ice cream machines and patio umbrellas is fierce. We want our dinner outside (sunglasses down, ...

We love Giada De Laurentiis‘ Giadzy Instagram account. Why? Well, our eyes are not only treated to mouthwatering food porn on the daily, but the chef who specializes in all things Italian also ...

Just this week senior food editor Christina Chaey polled everyone in the test kitchen: Who among us, she asked, has an ice cream maker at home? A hush fell over the stoves and stations. Everyone ...

This dessert, which is like the fluffiest, creamiest ice cream pie imaginable, was created by Spago's pastry chef, Sherry Yard, for the opening of Spago Beverly Hills in 1997. It's based on a Malakoff ...

To prepare the colomba semifreddo, start by making the Italian Meringue. Pour the water into a heavy-bottomed saucepan, add the sugar (1), and cook over low heat while stirring. Monitor the ...

At Osteria Olio, the wildly popular eatery inside the new Rivet House boutique hotel in Athens, Georgia, creatively prepared Italian favorites lure locals as well as hotel guests. Executive Chef JR ...

Semifreddo means semi-frozen. In a good way. A cream-and-custard-packed-in-a-pan-and-stashed-in-the-freezer way. It doesn’t freeze hard, like ice, it freezes soft, like ice cream. Raising questions.

Even with rich lemon cream as its base, this tart, sweet semifreddo from famed pastry chef Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they ...

Chefs around town have been anxiously awaiting her return. They’re busy testing recipes, taking notes and retesting. What’s the object of their affection? The raspberry, that velvety princess of the ...

To prepare the chocolate semifreddo, start by chopping 3.5 oz of dark chocolate needed for the semifreddos (1), then place it in a bowl (2) and gently melt it in a double boiler, stirring until it is ...