Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Kakigori has two great enemies — time ...

Kakigori is a blank canvas for pastry chefs around the world. Ivan / Getty Images Kakigori might be the best way to end a meal. There are versions of shaved ice from around the world, from piragua in ...

“Very Niche, But Where Can I Find” is a new recurring column where Food & Drink Editor Patricia Kelly Yeo will track down—and in some cases try—hard-to-find food and drink items across Los Angeles.

Even in the last days of this particularly dreary New York winter, the dish that seems to be on every table at Manhattan’s Lobster Club is a towering ice sculpture designed by pastry chef Stephanie ...

Known as one of the world’s oldest desserts, make it at home or eat its many forms in UAE Dubai-based Japanese expat and coffee shop owner, Sayaka Saboya remembers the time she waited as a child in ...

We are in for a scorching summer – and one of the best ways to beat the heat is to consume a huge bowl of flavoured shaved ice. This shaved-ice treat is one of the most sought-after desserts when ...

Japan's traditional summer treat, kakigori (shaved ice with syrup), has been making a strong comeback over the last few years: specialist shops have been popping up all over town, regularly attracting ...

Polished and pretty, the kakigori at AzukiToyo is the kind that makes you realize the many possibilities of shaved ice Watching chef Sam Constantino build kakigori is an apt allegory for the space’s ...