Miguel Clarinha has been managing the shop for nine years alongside his cousin, Penelope. He believes the secret to its success is keeping the bakery a family-owned business.
Spiegelman's Charcoal Ice Cream with Pomegranate Swirl and Chocolate Sourdough Breadcrumbs is an edible ode Persephone —whose decision to eat pomegranate seeds sealed her fate as queen of the underworld, according to Greek mythology.
For the Bean Madness competition, decisions on this classic dish can turn on preferences set long ago by family tradition, house style and even generational differences.
Chef Gilbert Brenot teaches trainees at Edwins about meat preparation. The fine-dining restaurant in Cleveland provides education, housing and steady employment for former inmates and is the subject of an Oscar-nominated documentary.
TFL Films LLC
Sales of McDonald's new soy-based patty have far surpassed estimates in Sweden, where half the population says it's interested in more vegetarian options. Are diners just curious or truly lovin' it?
On Broadway, Daniel Breaker shines as Alexander Hamilton's greatest rival, Aaron Burr. In the kitchen, he also creates a stir, sir. But whether acting or cooking, both require perseverance and experimentation.
Joan Marcus/Hamilton Uptown LLC
Sugar is considered critical for achieving a smooth and silky consistency in gelato. But new technology is aiming to achieve the same results with less (or no) sugar.
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Some of the "milks" on offer by Elmhurst Milked, which operated as a traditional dairy in New York for nearly 100 years. These days, Elmhurst has replaced cows with nuts, oats and rice.
Courtesy of Elmhurst Milked
The precision blobs and artful smears look exquisite on Pinterest and Instagram, but they certainly don't allow you to satisfyingly dunk your crust of bread in them.
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Potato Research Institute geneticist Jaroslava Domkářová says that while potatoes are a staple crop in the Czech Republic, the recent blue "specialty varieties" are harder to market.
Morgan Childs for NPR