'the scoop' on Serious Eats

The Scoop: On Pacojets

Ironically, the ice cream I've had that tastes the most old-fashioned—the creamiest, richest, and smoothest—is made by the most modern method. We're talking stuff made in fancy-pants kitchens that champion contemporary techniques and gizmos. We're talking ice cream made in a Pacojet. More

The Scoop: On Banana Milkshakes

Folks who grew up in Oregon may remember the days when Coffee People outposts dotted the landscape, staring down Starbucks from across the street. When I wasn't caffeinating at Rimsky's or The Pied Cow, I spent most of my teenage years in one Coffee People or another, almost always drinking a banana milkshake. More

The Scoop: On Chunks and Ice Cream Paleontology

If you can't have great ice cream, at least you can have chunky ice cream. One of my family favorites, Ben & Jerry's Phish Food, is a little light on the cocoa and heavy on the gummy stabilizers. But sending those dark, crunchy chocolate fish to their doom always made me smile. Quality ingredients and technique make great ice cream, but chunks make ice cream fun. More

The Scoop: Ben & Jerry's Oatmeal Cookie Chunk

I'm a fan of all cookie dough ice creams—the cookie dough-ier, the better. The only problem with that flavor, though, is that there's nothing cookie dough-like about the ice cream. It's just little blobs suspended in vanilla. Why do I love Ben & Jerry's Oatmeal Cookie Chunk? It tastes all cookie all the way through. More

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