Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

You’d think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It’s cold and sweet, lighter than ice cream, easier to make than sorbet and just ...

Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at ...

In hot weather, I will take my frozen desserts any which way. Ice cream, frozen yogurt, semifreddo, ice pops, sandwiches, sorbet. It’s all good — great even. However, these all fall under “things many ...

The beauty of granita is that it doesn’t require a fancy ice cream or gelato machine. All you need is a shallow metal or glass baking pan and a fork. And some spectacular fruit. A tangerine granita is ...

Add articles to your saved list and come back to them any time. Remember those snow cones you loved to eat at the show when you were a kid? That pyramid of pearly white ice was flavoured with your ...