Gelato, the elegant Italian version of ice cream, originated in Sicily, where fruit ripens perfectly in the hot Mediterranean climate and ice from snow-capped Etna is readily available year-round. (There's no ice in the actual gelato, however; that would be a granita or a sorbet.) A Sicilian fisherman named Procopio invented a mechanical device in the 16th century to purée and freeze a mixture of fruit, milk and sugar; the machine was brought to France--along with other Italian foods and culinary practices--by Catherine de Medici. more ›

A few years ago, neighborhood ice cream places like Wally's and The Mix started falling off the map and the situation became one of going to Cold Stone or Haagen Dazs, or going ice cream-less. Then Molly Moon's opened in Wallingford and people flocked to it. Then another one opened on Capitol Hill and everyone acted like they'd never had a scoop of damn iced cream before, lining up down the block for the salted caramel (too true to its name) or balsamic strawberry (pretty good). more ›

We've long believed that frozen custard and Seattle would dovetail nicely. Not only is frozen custard the platonic ideal of rich, creamy frozen desserts--Seattle is also chockablock full of transplanted Sconnies like us. Frozen custard has come nearby, though we've not yet made the pilgrimage, because nothing other than Old School Frozen Custard tempts us towards Bonney Lake. But it's never made it to the city. Until now. more ›

Per the dictionary definition, a tidbit is a delicate or tender morsel of food…a choice or pleasing bit. more ›

That's just changed. Molly Moon's Homemade Ice Cream opened in Wallingford this weekend, and while Seattlest missed the grand opening party on Saturday, we twisted a few arms in the family and stopped by on Sunday afternoon. The good part about going with two other people: we got to try 5 of their 16 flavors. more ›

Gelatiamo means “let’s have gelato together.” To celebrate May Day and its reopening, Gelatiamo invites you into its shop from 11am to 1pm on Thursday, May 1 for a free gelato. more ›