Due to temperature fluctuations or other improper storage, crystals of moisture can form, degrading the texture and the flavor. The reason that older containers often get these crystals is because the freezer door has been opened that many more times bringing in warm air, or temperature fluctuation.

Three tricks to try:

• Cover the surface of the ice cream with a layer of plastic wrap. Press the wrap onto the surface of the ice cream itself.
• Store opened cartons upside down.

We protect every spoonful of our favorite
Pomegranate Chocolate Chip ice cream from
Sheer Bliss. Photo courtesy Sheer Bliss.

• Buy a plastic storage container especially made to hold a half gallon. If you can’t stop the ice crystals problem with the first two tricks, it’s an excellent investment. The containers are available in round and rectangular shapes. Find them at housewares stores, hardware stores and Amazon.com.

Find our favorite ice cream brands and ice cream recipes, and learn the different types of frozen desserts in our Gourmet Ice Cream Section.

Make these Black Forest Cupcakes as a
special treat. Photo from Chocolate Bliss,
courtesy Celestial Arts Publishing.

You can meld all three with this delicious recipe for Black Forest Cupcakes.

While they can be made year-round with canned or frozen cherries, take advantage of the fresh ones that are around for the next month or so.

This recipe, from Susie Norris, author of Chocolate Bliss, starts with your own favorite chocolate cupcake recipe.

Or, use our recipe for dark chocolate cupcakes.

Find more cupcake recipes in our Gourmet Cakes Section.

It’s hot chocolate that’s chilled and served on ice. It’s easy to make:

1. Prepare hot chocolate with milk (regular, lowfat or fat-free). Don’t use cream or half and half, which is too heavy for a tall iced drink.

2. Consider flavoring the hot chocolate—with Aztec spices, chai spices, mint or other favorites (steep the spices as you cook the hot chocolate).

3. Chill in the fridge. Consider making iced chocolate ice cubes, so as not to dilute the drink.

4. Optional garnishes: whipped cream with or without shaved chocolate, fresh mint, a strawberry or raspberry.

5. Add an optional scoop of ice cream and serve for dessert!

Three flavors of iced hot chocolate:
traditional, spicy Aztec and white with
lemon myrtle. Photo courtesy VosgesHautChocolat.com.

• See our favorite hot chocolate mixes.
• Learn the difference between hot chocolate and cocoa (or, if you will, iced cocoa and iced hot chocolate). 

For 170 calories, this grapefruit
yogurt is a real treat. Photo
courtesy EmmiUSA.com

*1.5% milkfat

First, it’s unusual to come across a grapefuit-flavored yogurt.

Second, in Emmi’s hands, the yogurt is velvety and pudding-like with bits of pink grapefruit. It’s flavored with grapefruit juice concentrate.

The yogurt line, which originally was imported from Switzerland, is now made in the U.S. The rBst-free milk contains live and active cultures and is certified kosher by OU.

• Read our review of Emmi Swiss Yogurt.
• What’s the difference between Swiss-style (a.k.a. French-style) yogurt and sundae-style yogurt? Learn all about yogurt in our Yogurt Glossary.

Bison has less fat and fewer calories than skinless, white meat chicken! It has an elegant red meat flavor. The inelegant-looking bison produces quite the gourmet feast.

Because it has so little fat, bison should be cooked rare or medium rare. Since it’s National Bison Month, it’s the perfect time to introduce yourself to this fine meat.

Just as with beef, all products are not created equal. Our favorite producer is Blackwing Bison, which also happens to be organic and glatt kosher.

• Read our review of Blackwing Bison, a NIBBLE Top Pick Of The Week.
• Learn the difference between bison and buffalo—those critters roaming the Great Plains were bison!

Whether in a strip steak, burger or other
favorite cut, the flavor of bison is a happy
revelation. Photo by David G. Freund | IST.