It's hot and all you want is something to cool you down that won't weigh you down. Enter Wooly's Ice. Danny Che, David Sat, and Kenneth Sa are the founders of Wooly's Ice, a Taiwanese and Hawaiian shaved ice stand currently at the South Street Seaport. More

Chicken wings are pure comfort food, but Kasadela Izakaya's wings hardly soothe. They're packed with garlic and black pepper and carry serious bite. Learn more about them on this episode of Food Curated. More

Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello, artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven. More

"Artisan, hand-made kimchi, straight out of your mom's kitchen.. except this really is my mom's kitchen," says Vicky Oh, general manager of Arirang Kimchi. In the latest Food Curated video from Liza de Guia, we meet Vicky and her mom Kyung Oh, who started experimenting with kimchi recipes about 30 years ago when she moved to the United States from Korea on her honeymoon. More

For one of her the latest Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it." More

"I tell him to handle the dough like it was a woman—gently, softly," says Fany Gerson of DOUGH, a new doughnut shop in Clinton Hill, Brooklyn. In this video from Food Curated with Liza de Guia, we go behind-the-counter with Gerson to learn about her doughnut experimentation. After over 50 trials, she found the winner recipe: a not-too-sweet batter with a smidge of nutmeg that, when fried, gets those crispy outsides and light insides. They're also about as big as your face. "You don't want to have it end too soon!" More

"Packaged of unshelled sunflower seeds. C'mon bars, gross. And boring!" says Agatha Kulaga of Ovenly, a creative kitchen in the Greenpoint neighborhood of Brooklyn. Agatha and her friend Erin Patinkin started the company about a year ago after being fed up with the predictable freebie bar munchies. They've crafted their own playful takes, like "the ultimate beer nut," a medley of peanuts, Worcestershire sauce, Old Bay, and bacon fat. They're really into bacon fat. More

According to Anton Nocito, founder of P&H Soda Co., there used to be "hundreds of thousands of soda fountains in the U.S." but that number has dwindled to two- or three-hundred. Nocito hopes to revive the old-timey tradition with the soda syrups he creates at his Brooklyn-based company. "I'm absolutely positive there's going to be a renaissance in soda fountains," he says in this video by Food Curated's Liza de Guia. More

Husband-and-wife team Matt and Allison Robicelli started Robicelli's Cupcakes about a year ago when business at their gourmet food store wasn't doing so well. But what did sell well were their cupcakes—up to 600 a day. They set themselves apart from New York City's other cupcake makers by offering a constantly changing menu of unique flavors—their current menu includes Sour Apple, Butternut Spice, and Tiramisu. Learn more about Robicelli's cupcakes in the latest episode of Food Curated from documentarian Liza de Guia. More

Meet farmer Ingimundur Kjarval and his daughter Ulla (@nyculla) of Spring Lake Farm in the western Catskills. In this Food Curated video from Liza de Guia, they walk us through their pastures, introduce us to their happy cows and pigs (one of which is the biggest pig you've ever seen), and talk about their grass-fed operation, which has been expanding with recent demands for grass-fed beef and pork. How does it taste different from other stuff you'd find at big grocery stores? "You can taste the grasses, it has a lot of flavor...a lot of integrity," says Ulla. She and her dad want Spring Lake Farm to be an inspiration for what the future of sustainable agriculture can look like in New York state, where millions of acres of land go unused. More