Are you a big fan of M&M'S? Like peanut butter too? You're in luck. Mars Ice Cream just released a brand new dessert made just for the chocolate peanut butter folks. The first-ever M&M'S Peanut Butter ...

Discover the latest confectionery innovations, from M&M’s ice cream sandwiches to Fulfil’s protein snacks and Swizzels’ ...

The Museum of Ice Cream will take over 30,000 square feet with an ice cream buffet, ice cream-themed hotel suites, a dessert-themed play area, an ice cream cake wedding chapel, a pink party bus, and ...

Extraordinary Desserts in San Diego is where “treat yourself” becomes a life philosophy. This place is so fancy, your sweatpants will feel like they’re crashing a black-tie event. The sleek, modern ...

Welcome to California’s dessert scene, where dreams are made of chocolate, and streets are paved with cookie crumbs. Step ...

New year, new flavors to savor! Unilever's Ice Cream icons—like Talenti, Breyers, Popsicle®, Good Humor, Magnum and ...

The pro wrestling boom period of the 1980s led WWE to unprecedented heights. From going from arenas to stadiums to breaking ...

When it snows in the South, a fresh batch of snow ice cream is just minutes away. Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher with over 25 years of ...

Nightingale’s premium ice cream sandwiches are making their nationwide debut at 2,400 Kroger outlets. In 2009, when pastry chef Hannah Pollack was working for chef Xavier Meers’s Richmond, Virginia, ...

Dani’s Dessert Bar in Bolsover has launched a cheesecake counter where customers build their favourite pudding in pots. Two biscuit bases – crushed digestives or Biscoffs – are on offer ...

Magnuss Bars had a hat trick to lead Pope John, No. 10 in the NJ.com Top 20, to a 5-1 win over St. Joseph (Met.) at Woodbridge Community Center. Hunter Parrillo had two goals and an assist for ...

Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff ...