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.
Come time for Halloween, Adam Gertler visits Popalop's Candy Shop for the world's largest gummy bear. These gummy bears are 1,000 times larger than a regular gummy bear, but just as flavorful. For a real creepy treat, try the gummy hearts that come drizzled with raspberry- and banana-flavored veins.
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.
When Adam Gertler stopped by Sweet's Candy Company in Salt Lake City on Kid in a Candy Store, he discovered some truly wacky taffy in Candy Corn, Bubble Gum and Margarita flavors, as well as jazzy orange sticks and jelly beans. They were so delicious, Adam thought he ''died and went to candy town.''
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."
On Food Network's Kid in a Candy Store, host Adam Gertler finds a tiny treat worth talking about at the NECCO factory in Revere, MA, where they make the classic Valentine's Day candy, Sweethearts Conversation Hearts.
Inspired by their love of food and architecture, Freya Estreller and Natasha Case came up with the name Coolhaus for their dessert truck, which serves architecturally-inspired ice cream sandwiches made with fresh baked cookies. Find them on the streets of Austin, Dallas, L.A., New York or Miami.
The Doughnut Plant's peanut butter and jelly doughnuts will trasport you back to childhood. The square doughnuts are glazed in fresh roasted peanut butter and filled with homemade blackberry jam. Chocolate lovers should try the Blackout, which is a chocolate-glazed and filled chocolate doughnut. For the holidays, they create the Menorah Ripple, a menorah-shaped doughnut packed with blackberry jelly with a cream cheese glaze.
On Food Network's Kid in a Candy Store, host Adam Gertler braves the extremely sour Warheads at Impact Confections, Inc. in Roswell, NM.
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.
As Adam Gertler learned on Kid in a Candy Store, every chocolate bar from Zingerman's is handmade with a little zing! Chocolate bars include the What the Fudge? bar dressed with a malted milk cream fondant, or the Wowza, which has an extra tang courtesy of raspberry nougat and raspberry jelly.
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.