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In 2002, Kee Ling Tong left a career on Wall Street to create artisan chocolates in SoHo. Kee’s Chocolates have garnered fans worldwide. In 2003, international investment banker Joan Coukos launched Chocolat Moderne in Chelsea. More recently, Umber Ahmad traded finance for flour (and plenty of chocolate) and opened Mah-Ze-Dahr, an online bakery. Her wares…
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Grapefruit, one of the 6 varieties of Q mixers. Photo courtesy Q Drinks. How demanding is your palate? If the answer is “pretty demanding,” move on to the next questions. Do you enjoy mixed drinks? Are the mixers big-brand sodas? Well, we all know what’s in those sodas: artificial flavors, high fructose corn syrup…
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What‘s the first thing you think of when you hear the words “caramel sauce?” If you’re like most people, you’d say “ice cream” or “sundae.” But beyond an ice cream topping, caramel is a pretty universal dessert sauce. Dip fresh fruit in it—a caramel fondue Drizzle it over baked apples, sautéed bananas or poached pears…
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Four New Pints, Seven New Pops Our favorite ice cream maker, Talenti Gelato, has introduced four welcome new flavors. The company has also turned seven of the most popular flavors into chocolate-covered ice cream bars. As with everything, they done a masterful job with: Argentine Caramel Gelato, a delight for dulce de leche lovers Alphonso…
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Peaches and milk, one of four dleightful Fruttare flavors. Photo courtesy Unilever.. If you’re a fan of Creamsicles, you know the unique combination of creamy ice cream and fruity sorbet. Creamsicles debuted in California in 1923. A mere 90 years later, there’s another creamy frozen treat that combines ice pop and milk: Fruttare bars.…
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