Max Falkowitz
Serious Eats
New York, United States
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Past articles by Max:
The Best Mint Chip Ice Cream Recipe
No mint leaves can match the charged blast of a slug of mint extract, but fresh mint ice cream has an unbeatable roundness of flavor you just can't find in a bottle. Add in lacy straciatella swirls that don't turn brittle like regular frozen chocolate for a mint chip ice cream that'll put all the others to bed. → Read More
Everything You Need to Know About Different Types of Tea
There are so many different types of tea that getting into what's arguably the world's most popular drink aside from water can be confusing. Don't fret-here's a breakdown of the different types of tea. → Read More
A Guide to Rice Types Around the World
Here's the long and short of the world's most popular food. → Read More
Meet the People Who Pick Those Ramps You Love So Much
Omar Thelwell and his small crew of Jamaican farmers and fish tea enthusiasts are the expert foragers behind spring's buzziest ingredient: ramps. → Read More
Mango Lassi Frozen Yogurt Recipe
A creamy, tangy fro-yo rich with mango sweetness and lime. → Read More
Pumpkin Pie Ice Cream Recipe
A frozen alternative to pumpkin pie, with gingersnap cookies and candied ginger folded inside. → Read More
Strawberry Sorbet Recipe
The quickest, easiest, most intensely flavored strawberry sorbet. → Read More
Maple Ice Cream Recipe
A rich ice cream full of deep maple flavor, perfect for topping pie—or French toast. → Read More
How Ful Medames Made Me Forget All About Hummus
Let's talk about ful (pronounced "fool") for a minute, because you might find you like it even more than hummus. Where the chickpea is a wan wallflower, the fava is proudly, robustly funky. And with its mashed-up beans and rich broth, ful takes common ingredients like cumin, garlic, and tahini to bolder places than hummus ever could. → Read More
Scotch Vanilla Bean Ice Cream Recipe
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes. → Read More
Finding Solace In Seltzer
During stressful times, Imbibe contributor Max Falkowitz finds solace in the simplicity of seltzer. → Read More
A Beginner's Guide to Drinking Better Green Tea
"Green tea" isn't a particular drink. It's as broad category as that white wine, and there's plenty of junk between you and the good stuff. So if you've been curious about green tea but want to know more about what you're drinking, consider this your handy guide. → Read More
Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream
I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes. → Read More
How to Add Rich, Nutty Depth to Any Ice Cream Recipe
The secret to toasted nutty ice cream couldn't be simpler: Treat nuts like any other ingredient and steep them in your ice cream base. → Read More
Why Tea Addicts Go Crazy for Pu-Erh
Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss out on days-long brewing sessions, only dropping out of their highs long enough to argue over the best pu-erh blends, growing regions, and storage methods. → Read More
The Science of the Best Sorbet
Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream. → Read More
The Science of the Best Sorbet
Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream. → Read More
How to Make Apple Crisp With a Perfect Crumb Topping
We'll come out and say it: Sometimes an apple crisp is better than a pie. With more fruit, less work, and more flavor and texture in the buttery/carb-y layer of good stuff, your choice of fall dessert is an easy one. Here's how it's done. → Read More
How to Make Apple Crisp With a Perfect Crumb Topping
Among baked fruit desserts, pie has a way of hogging the spotlight. But apple crisp gives you more fruit, flavor, and texture, in a fraction of the time. → Read More
Yes, You Want This Spicy Chinese Noodle Soup for Breakfast
In China's Yunnan Province, this savory soup with myriad mix-ins is a common way to fuel up for the day → Read More