Good chocolate ice cream has contrasting allure. It’s rich, cool, and creamy with dark roasted flavors only cocoa can impart. This chocolate ice cream is for the real die-hard chocolate-lovers in the group. It’s sweet and malty, with the tiniest bitter tones to balance that sweetness. Almost right in the middle between dark chocolate and milk, it’s the kind of chocolate ice cream that doesn’t leave you wishing there was more chocolate in the mix or less.

After tasting and testing several chocolate ice cream recipes, I can firmly say this is the best one I’ve tried yet. For starters, this ice cream’s base doesn’t require tempering eggs with hot cream, so it’s easier to make. It has not one but three types of chocolate, and it doesn’t freeze up impossibly hard to scoop, thanks to a secret ingredient.

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I love having frozen veggies on hand. It’s an easy way to go an extra day or two before I need to hit the grocery store or turn my leftover lunch into a more substantive meal. Recently, though, I was perusing the frozen veggie aisle at my Harris Teeter, and I noticed something: They have eight kinds of frozen broccoli, and some cost more than twice as much as others. What gives?

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When we hear the word “cheeseburger,” a juicy beef patty with melty American or Cheddar cheese typically comes to mind. But with the incredible variety of cheeses available at the supermarket, why limit ourselves to the classics? This smart recipe takes advantage of Roquefort, a sheep’s milk cheese from the south of France — and the results are mouthwatering.

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We’ve heard a lot of haters complain that Joanna Gaines (the decorator half of Fixer Upper, HGTV’s hit home renovation show based in Waco, Texas) makes every kitchen look the same. While she does have a very specific farmhouse style — with lots of white, shiplap, and oversized clocks — she also has plenty of range and great ideas.

Don’t believe us? Just check out these final projects and all the great ideas.

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Things aren’t going so great for the heroes of Jurassic World: Fallen Kingdom. Not only have terrifying new breeds of dinosaurs taken over Isla Nublar, but all of the creatures must be removed from the island, thanks to a massive volcano that’s about to erupt. Add to this some bad guys threatening the entire planet, and Owen Grady (Chris Pratt) and Claire Dearing (Bryce Dallas Howard) have their work cut out for them. (And, hopefully, workers’ comp.)

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Is there anything IKEA doesn’t make? From sleek kitchen utensils to bakeware, the furniture superstore has so much more than, well, furniture. I’ve known this for years and never get too surprised when I see new stuff from IKEA. (Excited, yes, but never shocked. It’s more like: Oh, of course IKEA makes whole-grain rice packets!)

And yet I was surprised last year, when I realized that IKEA offers plastic sandwich and freezer bags. What’s next? Olive oil and aluminum foil? But were these baggies any good? I bought a bunch and tested them out.

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This casserole is filled with everything you love about the classic, custard-soaked French toast from the stovetop, but goes big to feed a crowd and comes with a sweet, summery twist. It gets a double dose of berries, with bursts of warm strawberry jam in the center and glossy macerated berries on top, and melty nuggets of cream cheese scattered throughout.

It’s sweet and well-balanced, standing firmly in breakfast territory, but should you want to top it with fresh whipped cream or a scoop of vanilla ice cream and present it as dessert, I guarantee no one at the table will object.

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The party problem: You and your friends are in the pool and you want a drink, but no one feels like getting out to grab seltzers for everyone. (It’s a tough life, we know.)

The party trick: Use pool noodles and a plastic storage container to build a floating cooler that can bob around with you in the water.

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It only takes a few ingredients to give a classic burger a flavorful makeover, and this recipe proves just that. It relies on a simple slaw, store-bought teriyaki sauce, and thinly sliced jalapeño for a tangy twist on the all-American hamburger.

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When you sauté green olives and garlic in butter, the results are magical. The olives warm and soften, and the garlic infuses the fat with its rich fragrance, creating an easy, flavorful pasta sauce that rivals any restaurant dish. A splash of lemon juice adds acidity for balance, and each portion is finished with freshly ground pepper and generous shavings of Parmesan.

It’s the kind of dinner that feels like a treat to eat, and yet it pretty much came straight from your pantry. That’s a serious win in my book.

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