The frozen yogurt craze is back, but it’s getting a serious upgrade. The industry is reinventing itself with premium, artisanal ingredients that elevate a familiar taste of nostalgia into a high-end dessert experience. TODAY's Laura Jarrett goes on a taste test.
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Maurice Levene, aka Chef Moe, shows his TikTok followers how to feed their family well in an affordable way, for $5 or less.
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I tried Crumbl’s new “Charger” called the “Crazy Cousins,” a caffeinated dirty soda that’s courting controversy for its sugar content. Here’s how it went.
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M&M’s is cutting two colors from its bags — blue and brown — in a MAHA-inspired makeover, as it attempts to re-create its colors using natural food dyes.
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Can't get enough Buffalo seasoning? It's not just for chicken; it can also give your run-of-the-mill sweet potato fries an extra kick.
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Kelly Rizzo, host of the podcast “Comfort Food,” joins TODAY to show how to make one of her go-to comfort meals of creamy lemon zucchini burrata pasta paired with a summer strawberry basil spritz. Get the recipe!
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The hot dog-filled pastry is sliced and twisted to form the shape of a flower before being topped with sesame seeds and scallions.
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The bitter orange liqueur pairs perfectly with the freshness of the basil and sweetness of the strawberries.
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