When people think of ice cream, their first thought probably isn't ''unbelievably spicy,'' but that's exactly what you get with the Cold Sweat ice cream at Sunni Sky's in Angier, N.C. Filled with habanero chiles, hot sauce and even the infamous ghost chile, it knocked Adam Gertler's socks off.
Ever tried Lavender Honey-flavored ice cream? How about Sweet Potato Sassafras Praline? The only place that has unique flavors like these is The Creole Creamery in New Orleans. Guy called Head Chef Bryan Gilmore a wizard, and it's easy to see why — he's made over 400 flavors of ice cream.
Host Adam Gertler gets a behind-the-scenes look into the Hostess' factory in Biddeford, ME, to see how one of America's classic snack cakes, the Hostess Sno Ball, is made, on Food Network's Kid in a Candy Store.
As the world's largest producer of yule logs, The Swiss Company knows that yule logs are not just for Christmas; they also make Halloween and Valentine's Day versions. For a cake good for any celebration, try the newest red velvet yule log. Adam Gertler calls it "lighter than air."
At Sugarland in Chapel Hill, N.C., the cocktails all share a special ingredient: homemade gelato. One of the most popular flavors is the Blood Orange Martini; on Kid in a Candy Store, Adam Gertler thought the silky combination of orange gelato with vodka and orange liqueur was ''incredible.''
When it gets hot in New Orleans, locals flock to Plum Street Snoballs for the chilly shaved-ice treats. The menu sparkles with a whopping 72 flavors like Strawberry Shortcake, Lemonade and even Bananas Foster, which Adam Gertler thought was ''outrageous'' on Kid in a Candy Store.
On Food Network's Kid in a Candy Store, host Adam Gertler discovers a tradition of candy making at Sconza Candies in Oakdale, CA, where a third generation of the Italian Sconza family now makes Lemoncello Almonds.
The candies at Papabubble are not only sweet — they also have a sense of humor. The lesson here? Anything can become twisted and turned into a shape. As Adam Gertler discovered, that includes candy toothbrushes, complete with a handle and brush made of pulled sugar.
The fork is optional at Tootie Pie Co. Here, pies come with a Popsicle stick inserted in the back, which makes eating a pie as easy as finding an appealing flavor. Adam Gertler's pick? The Key Lime Pie that tastes both like a pie and a margarita dipped in white chocolate.
iCream in Chicago serves classic treats with a hip twist: The ice cream is made with a blast of liquid nitrogen. When Adam Gertler visited the kitchen in Kid in a Candy Store, he was blown away that the ice cream in his PBOMG Sundae took less than a minute to freeze, thanks to this sweet science.
Host of Food Network's Kid in a Candy Store, Adam Gertler is on the hunt for the coolest twists on cake and a trip to Kickass Cupcakes, a cupcake shop in Somerville, MA, leads to a decadent deep fried cupcake sundae.
Adam Gertler came to Alliance Bakery in Chicago's Wicker Park neighborhood to witness Pastry Chef Peter Rios’ exceptional sugar art and towering cake design skills. Those skills also come in handy with the variety of European tarts and chocolate bars that many consider works of art.
With locations in Qatar and Turkey (and several in California), Yummy Cupcakes has truly brought its unique cupcakes to the world. The rotating menu features more than 280 flavors, like Green Tea Wasabi Cupcakes and Tomato Soup Spice Cupcakes, which are surprisingly moist, but mostly yummy.
Southerners love traditional MoonPies, and at Chattanooga Bakery they've been delivering both chocolate and vanilla versions since 1917. Nearly 100 years later, the MoonPie has been given an update with flavors like peanut butter cream, mint, coconut and -- Adam Gertler's new fave --strawberry.
The trick to Aunt Sally's pralines is all in the wrist. Each praline is laid out by hand, making these Creole pralines a true taste, and treasure, of New Orleans. As Adam Gertler learned on Kid in a Candy Store, these "sugar and spice" pralines also get an extra jolt from the addition of Tabasco.