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Hybrid doughnut puts new spin on ice cream sandwich

By WTOP Staff

WASHINGTON — This isn’t your grandma’s dessert. It’s called the Milky Bun, and its creators — Scott Ngheim and Andy Nguyen — stuff homemade ice cream into a warm glazed doughnut. It’s the staple of the Afters Ice Cream shop in Los Angeles. “We needed something more in order to get people really excited,” Nguyen told NBC Washington. They also tried waffles and breads to hold the ice cream in place. Check out the gooey goodness below.

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Forget how grandma did it: USDA says don’t wash the turkey

By Kristi King
To help families avoid falling ill this Thanksgiving, food safety experts are working to dispel commonly held myths. [related_gallery align="right"]The most common holiday food safety mistake? Washing the bird, said Janell Goodwin, a technical information specialist at the U.S. Department of Agriculture.
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