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Sean Carroll is a theoretical physics teacher at Caltech where he specializes in dark matter and general relativity. His latest book, The Big Picture: On the Origins of Life, Meaning, and the Universe Itself, has garnered much success, including being a New York Times bestseller. In his spare time, Carroll prioritizes a good scoop of ice cream, which he eloquently describes as “nature’s most perfect food.” Coming from a cosmologist, you know this means something.

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We’ll always have a soft spot for the ice creams of yore. Artificially green mint ice cream? Count us in! But today’s flavors are taking this classic treat to new levels. It’s safe to say there’s never been a more exciting time for ice cream.

While some flavors are more successful than others — we tried that jet-black ice cream and found it wanting — even when a scoop disappoints, there’s something to be said for the creativity that goes into the making.

To better understand how an ice cream flavor is born, we talked with three ice cream makers: Jeni Britton Bauer of Jeni’s Splendid Ice Creams, Shiho Yoshikawa of Sweet Rose Creamery, and Tyler Malek of Salt & Straw.

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Kitchn’s Food Editor, Hali Bey Ramdene, is the kind of person you can have deep, interesting conversations with about the similarities between Kim Kardashian and Caesar salad (more on that later this summer). She’s an incredibly thoughtful writer, and genuinely cares about helping people get dinner on the table. Sometimes that translates to brilliant recipes or a smart series on educating your eye at the grocery store, and sometimes that just means finding the perfect after-dinner treat (i.e., ice cream).

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How To Make Great Ribs in the Oven

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There are certain foods that really define summer, and towards the top of my list are ribs. The season wouldn’t be complete without a finger-licking, tender rack of ribs. It doesn’t matter whether they’re straight off the grill or pulled from a hot oven, ribs are a summer essential. When you’re making them your mealtime main, be sure to avoid these common errors.

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There’s no rule that says you can’t drink your red wine chilled to its tannic bones at refrigerator temperature (around 40°F), or that room-temperature red isn’t perfectly fine — even if it is summer and you don’t have AC. That said, there is an ideal temperature to drink your red, and for most that’s cellar temperature, or around 55°F to 60°F. At that temperature, your red will open up to show you its very best self.

So how do you achieve a temperature that’s not too hot, not too cold, but just right? Here are three rules for chilling your red wine, Goldilocks.

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Over the years, I’ve experienced my fair share of rental kitchen frustrations, current kitchen not excluded. Faux-marble floors are just the beginning and my last kitchen? The countertop sloped (beware rolling apples).

Rental kitchen woes are real. But before you funnel your savings account into a major overhaul, or just slump down on your ugly kitchen floor and weep, consider these tips for tricking out your rental kitchen. They don’t require you to be super handy or call for a huge investment, but they will make a dramatic difference.

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On June 27th, Microsoft announced they will discontinue their Xbox Fitness service.

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My grandparents used to pour buttermilk into a drinking glass full of cornbread and eat it with a spoon. Nana called it clabber, and as much as I liked some of the unfamiliar treats at their house, this one was not for me. In retrospect, it might have been more appealing in a bowl … or maybe not.

Anyhow, my point is that I have no interest in large containers of buttermilk, because most recipes call for a half-cup or less, and no way am I drinking the rest. What’s a cook who would hate to waste a half-gallon of buttermilk to do?

Go for the powdered stuff!

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We love rosé as much as everyone else and yes, it’s probably safe to say that pink is the color of summer wine, but there’s no need to banish red from the summer rotation. Just throw those cold-weather sippers in the fridge and prepare to see a softer side.

Yes, you read that right! Despite what often passes for conventional wisdom, enjoying red wine cold is far from blasphemy. In fact, you’re probably drinking your reds too hot.

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Poached Rhubarb Royale

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Too many people regard rhubarb like a beloved, sassy elderly aunt. She comes to town each spring and wears a lot of hot pink and bright green. Everyone is thrilled to see her, but after sharing a couple of pies and a pot of coffee, what are they going to do with her the rest of the time?

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