The science behind no-churn ice cream and the one pantry ingredient that makes it work. No-churn ice cream is easy, but only if you use the right ingredients—namely, sweetened condensed milk. In this ...

Most people don’t think about the chemistry in their cone when enjoying a scoop of ice cream, but as a professional ice cream scientist, Dr. Maya Warren can’t stop thinking about it. A lot of complex ...

Dr. Maya Warren is Dr. Bombay’s ice cream scientist. Yes, that’s an actual thing. “I am an ice cream scientist. I went to school for seven years to study frozen aerated desserts,” she explained.

From rejected batches to renewable fuels, researchers are exploring how ice cream makers could reuse ingredients they discard.

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

No-churn ice cream is easy, but only if you use the right ingredients—namely, sweetened condensed milk. In this guide, I break down the science of ice crystal formation, explain how churned and ...