At Rukab's Ice Cream Parlor in downtown Ramallah, servers can stretch some flavors over a foot. Emily Harris/NPR hide caption

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Gooey Goodness: Ramallah's Stretchy Ice Cream Delights
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Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts. iStockphoto/The Art of Making Gelato, Race Point Publishing hide caption

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Wouldn't this salad make a healthful addition to your pizza for dinner? iStockphoto hide caption

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Sayonara To 'Super-Size Me'? Food Companies Cut Calories, So Do We
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The cardoon is like "celery on steroids," says McLaglan. Aya Brackett/Ten Speed Press hide caption

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From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive
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(From left) Strawberries and cream gelato; peanut butter ice cream sandwich; dirty mint chip. Brian Leatart/Courtesy of Houghton Mifflin Harcourt hide caption

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Designing The Perfectly Architectural Ice Cream Sandwich
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Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Giuseppe Cacace/AFP/Getty Images hide caption

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Italian University Spreads The 'Gelato Gospel'
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The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Alan Greenblatt/NPR hide caption

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