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 ...