As with dumplings or meat-on-a-stick, every culinary tradition seems to have its own version of a slushy, ice-based sweet treat, from the audacious, over-the-top Korean patbingsu to the comparatively austere Italian ice. Though the interpretations of these shivery, sugary confections show amazing range, at their core, they share an ability to elevate simple frozen water into refreshing, flavorful summer treasures. Thanks to its tremendous diversity and its extended stretches of warm weather, Los Angeles offers what may be an unmatched opportunity to sample the world of these frosty treats. More

The main thing I wanted to try during my trip to Honolulu was shave ice. (Yup, that's shave, not shaved—it's the preferred name in Hawaii.) What's so special about a mound of ice shavings soaked in flavored syrups? If the ice is as fine and fluffy as freshly fallen snow, it's pretty special. More

Scoff at my tenderfoot nature if you will, but can you think of anything else that's icy and flaky and good at the same time? Icy is never an adjective you want handy when it comes to ice cream or gelato (in fact, it is the veritable death knell for most frozen concoctions). Snow ice is cool but not brain-freeze frosty, and sweet enough to be satisfying without the cloying sugary-ness of the "frozen cotton candy" it has been compared to. To steal from the Philly cream cheese commercial, it's probably what angels would eat for dessert. More