Eater on MSN21d
Hirshhorn Museum Celebrates 50th Anniversary With Free D.C. Doughnuts
The Smithsonian’s famed “concrete doughnut” rings in 50 years this week with some actual doughnuts from local confectioners.
Eater22d
Argentina’s Most Beloved Gelato Chain Just Opened Its First California Location in LA
Cathy Chaplin is a senior editor at Eater LA, a James Beard Award–nominated journalist, and the author of Food Lovers’ Guide to Los Angeles. A popular gelato shop from Argentina just opened in ...
The Straits Times23d
From owning single cafe to supplying 100 brands: How this S’pore couple is growing their gelato business
For years, Mr Damien Yau personally oversaw every spoonful of gelato, testing each new batch to ensure its taste and texture met his standards. But in late 2023, health concerns forced the 36-year ...
Eater24d
In Las Vegas, Dinner and a Show Gets a New Definition
It led to him developing a gelatin dessert, served with all the pomp of a wedding cake presentation. “I want to surprise people at the table,” says Shaya. “It was the perfect opportunity.” ...
Nature26d
Gelatin as a Protective Colloid
IT is well known that a solution of gelatin restrains the precipitation of most insoluble substances. It has also been shown, in a study of the Liesegang phenomenon 1, that the gelatin composing a ...
The New York Times29d
It was the best gelato I’d ever tasted.
We went in, and I ordered yogurt gelato. On the first lick, I said, “Can we come back tomorrow?” and after the second, “Can we come back tonight?” Every day of the trip at some point ...