The New York Times – Fashion & Style:
Even those who have tried it struggle to describe the model’s baffling concoction. That includes Ms. Banks herself.
Category: Ice Cream and Frozen Desserts
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Hawaii Locals Recommend Their Favorite Shave Ice Shops
The New York Times – T Magazine:
Cups of flaky ice topped with flavored syrups are easy to find in the state. But the best shops set themselves apart with fresh ingredients and old-school charm.
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How Shaved Ice Took Over the Dessert Menu
The New York Times – T Magazine:
Plus: a pixelated chair, houseplant-centered art and more from T’s cultural compendium.
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Flamboyant as Ever, ’70s-Style Desserts Are Making a Comeback
The New York Times – T Magazine:
With nostalgia comes Bundts, Black Forests and elaborate gelatinous confections. Would you like a blowtorch with that?
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An Ice Cream Tour of Mexico City
The New York Times – Travel:
A guide to five of the capital’s best ice cream parlors, from artisanal storefronts with flavors like prickly pear and blue maize to classic shops where generations have gone for treats.
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How Did Vanilla Become a Byword for Blandness?
The New York Times – T Magazine:
The spice is one of the world’s most elusive, complex and hard to cultivate ingredients. But for many Americans, it still represents a “boring” choice.
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Is Ice the Ultimate Luxury?
The New York Times – T Magazine:
Americans, in particular, tend to think of frozen water as essential. But this seemingly ubiquitous commodity is no longer something we can take for granted.