Robyn Sue Fisher's ice cream shop, Smitten, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.

Have you ever seen a scene in a movie or a cartoon where a monster breathes fire, setting a city ablaze? This is a common trope in various works, from the Korean movie ‘Yonggary’ to the recently ...

Anastasia Sziklas, owner of The Ice Cream Lab, magically whips up cold, creamy ice cream treats using what may come as a surprise — a splash of liquid nitrogen. Liquid nitrogen is a culinary trend ...

The American Institute of Chemical Engineers (AIChE) student chapter partnered with the Chemical and Biological Engineering Department to make edible ice cream out of liquid nitrogen in the Student ...

Summertime in Metro Detroit is in full swing, and we’re all looking for ways to keep cool. Freskia Ice Cream shop in Sterling Heights is offering up a unique option for their customers to cool down.