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The 20 Best Soft Serve Places in the U.S.

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Here’s the scoop: All frozen treats are not created equal. While the creamy vanilla-and-chocolate swirls of your youth may seem the same as that serving of rocky road, they go by different names. To be considered ice cream, the dessert has to have at least 10 percent milkfat. Soft serve, on the other hand, contains anywhere from 3 to 6 percent milkfat and the treat is generally churned, then infused with more air during the freezing process to give it that fluffy and, well, softer texture. Toast the classic American dessert by giving one of these spots a swirl.

1. SWEET ROSE CREAMERY // SANTA MONICA, CALIFORNIA

Small batches of soft serve are hand-crafted daily in the Sweet Rose Creamery kitchen location in Santa Monica, using organic milk, cream, and eggs from local farms as well as produce scooped up at a nearby farmers market. The menu features classics like vanilla bean and dark chocolate, in addition to rotating seasonal flavors like brown sugar, lime, and gingerbread.

2. CLIFF'S HOMEMADE ICE CREAM // LEDGEWOOD, NEW JERSEY

Founded in 1975 by ice cream salesman and high school teacher Cliff Freund, this neighborhood institution has remained mainly unchanged over its four-plus decades. Sweets lovers walk up to the stand, choose from 11 soft serve flavors (including the award-winning vanilla and strawberry) or 60 hand-dipped varieties, then enjoy their treats at the picnic table.

3. BIG GAY ICE CREAM // NEW YORK & PHILADELPHIA

big gay ice cream
Guian Bolisay, Flickr // CC BY-SA 2.0

The perennial favorite started as “a lark” admits co-owner Doug Quint when he decided to drive an ice cream truck around NYC in 2009. Now, the brand has three locations (in New York and Philadelphia) offering creatively named menu items such as the Bea Arthur (vanilla ice cream infused with dulce de leche and dunked in crushed Nilla wafers). Jokes Quint of their famed vanilla, sea salt, dulce de leche, and chocolate creation, “I’m still sort of shocked when I eat a Salty Pimp.”

5. COW TIPPING CREAMERY // TEXAS

Dessert lovers order “stackers” at this southern spot (located in Dallas and Austin)—sundaes that alternate layers of creamy soft serve with toppings (anything from Nutter Butter crumbs to caramelized bananas) and baked goods. One to try: the Southern Charm, with "rummy caramel sauce, honey-dusted pecans, and southern cracker candy."

5. HOT CAKES MOLTEN CHOCOLATE CAKERY // SEATTLE, WASHINGTON

When chocolatier Autumn Martin first invested in a soft serve machine for her second shop—in the city’s Capitol Hill area—the aim was to make it easier on staff to blend the signature milkshakes. But it also gave Martin an excuse to create her own hardened chocolate “magic shell” for the vanilla-only dessert. Her iteration, a smoky chocolate, is “reminiscent of childhood summers,” raves Seattle Magazine, “but with a grown-up, campfire-y twist.”

6. MAGPIES SOFTSERVE // SILVER LAKE, CALIFORNIA

magpies ice cream soft serve
Maricel S., Yelp

A visit to a Palm Desert ice cream chain inspired husband-and-wife duo Rose and Warren Schwartz to create what they called a “chef-y Dairy Queen.” Together at Magpies Soft Serve, they blend inventive flavors in-house such as vegan Horchata and peanuts & Cracker Jack.

7. PIED PIPER CREAMERY // NASHVILLE, TENNESSEE

Punny names (Think: Baby Got Baklava, a blend of honey cinnamon custard, toasted walnuts and phyllo crust, and the gin and juice sorbet Snoop Dizzle Sorbizzle) are on offer at this homey shop in East Nashville. Their cereal-infused delicacies are also a standout. The four “Cereal Killer” blends include mixes with Cinnamon Toast Crunch, Fruity Pebbles, Froot Loops, and Cap’n Crunch.

8. BOILER ROOM // CHICAGO, ILLINOIS

This Logan Square pizza joint’s take on the childhood treat is decidedly adult. Booze-laced options on the menu include a flavor spiked with Jameson whiskey. Others are laced with cream liqueur.

9. TWIRL AND DIP // SAN FRANCISCO, CALIFORNIA

chocolate vanilla swirl at twirl and dip
Kimberly T., Yelp

This Northern California food truck is named for its signature vanilla-chocolate twirl. But their take on the classic is anything but basic: organic vanilla bean and dark chocolate is swirled into a hand-rolled sugar cone, then dunked in dark cocoa from local chocolatier Tcho. (The sprinkle of sea salt? Optional.) For those looking for less traditional treats, there are seasonal flavors such as mango, fresh ginger, and nutmeg offered from the food truck as well as the recently opened brick-and-mortar shop.

10. GENERAL TSO'BOY // AUSTIN, TEXAS

Marketed as “the perfect marriage” of American Chinese food and Louisiana Po’boys, this Texas sandwich shop carries its East-meets-West style to dessert. Their rotating menu is comprised of offerings like granola yogurt, milk black tea, and toasted bread, topped with crumbled and caramelized toast pieces.

11. SOFT SWERVE // NEW YORK CITY

Since its 2016 opening, this spot became an Instagram darling, thanks to its jet-black chocolate and red cinnamon cones filled with brightly hued soft serve available in ube purple yam, matcha green tea, macapuno coconut and black sesame. Another hit: their menu of specials named for local city spots, including the matcha, crushed Oreos, and chocolate drizzle Mott and Mulberry, a tribute to the Chinatown neighborhood where owners Michael Tsang and Jason Liu were both raised. “Coming up with the menu, we started thinking about how we came up with the inspiration for the ice cream and our roots in the neighborhood,” Tsang explained to DNA New York in 2016.

12. CEDAR HILL DAIRY JOY // WESTON, MASSACHUSETTS

dairy joy ice cream
Dairy Joy

Open every season from May through November, the family-run roadside attraction has been serving up made-from-scratch soft serve (and fried seafood!) for 57 years. Fresh fruit purees are the key ingredients in the homemade blends, including the beloved JavaBerry, a raspberry-and-coffee mix that was originally blended by accident, according to Eater.

13. GANNONS ISLE ICE CREAM // SYRACUSE, NEW YORK

In honor of its basketball town roots (the three locations are located within miles of Syracuse University), this family-run operation holds a March Madness-style Midsummer Classic each August. The top 32 selling flavors from the previous year (options include an orange sherbet and black raspberry twist and a vanilla and chocolate Dole Whip) are put in a bracket to see which variation will be crowned “Chillin’ Champion.”

14. SALT & STRAW’S WIZ BANG BAR // PORTLAND, OREGON

soft serve at Wiz Bang Bar
Randy F., Yelp

After getting your fill of Choco Tacolates (taco-shaped waffle cones stuffed with Mexican vanilla ice cream and ancho chile and coated in chocolate) at this Portland eatery, choose from five soft serve flavors. Sweet pea and fresh mint or cucumber fro-yo are some of the more inventive options on offer, but traditionalists can stick to the vanilla custard or chocolate fudge.

15. DETROIT WATER ICE FACTORY // DETROIT, MICHIGAN

At Detroit Water Ice Factory, the chocolate and vanilla soft serve sandwiches include your choice of fat- and cholesterol-free water ice (load up on flavors like Swedish Fish, root beer, and salted margarita) and come with a side of largesse. All profits from the downtown Detroit location—founded by newspaper columnist and author Mitch Albom—go to the city’s neediest citizens.

16. FRANK'S HICKORY HOUSE BBQ // CLINTON, ARKANSAS

Come to this barbecue joint for the ribs and chicken, but be sure to stay for dessert. Sugar seekers can finish up their dish with the paw cone (six layers of vanilla, strawberry, chocolate, caramel or butterscotch ice cream) or, for the more adventurous, the Dang Revenoor. At nearly 12 inches, the spiral clocks in as the state’s tallest soft serve tower.

17. CHEESE & CRACK SNACK SHOP // PORTLAND, OREGON

soft serve at Cheese & Crack Snack Shop
Leah K., Yelp

While the signature fromage-and-cured meat boxes are the stars at this tiny café that started as a neighborhood cheese stand on wheels, the $3 vanilla soft serve (topped with chocolate ganache and espresso dust) has customers raving.

18. MORSE FARM MAPLE SUGARWORKS // MONTPELIER, VERMONT

The maple creemee—Vermont’s take on ice cream—is a mix of soft serve and maple syrup. And Morse Farm Maple Sugarworks, the state’s oldest maple farm and sugaring plant, is said to dish it out best, thanks to their additive-, preservative-, and artificial sweetener-free 100 percent pure syrup.

19. PUTZ'S CREAMY WHIP // CINCINNATI, OHIO

Taking a cue from Vermont, Ohio has their own name for soft serve: the creamy whip. And Ohioans rank the blend at this walk-up stand, which serves up flavors like Peanut Butter and Fizzy Cotton Candy, among the top. In business since 1938, when Anna and Constantine Putz sold cones out of a pair of trolley cars, the shop has a storied history. When a planned expressway construction threatened to close the location, owner Lil Ehrhardt penned a letter to then-President Richard Nixon asking him to alter plans. Her plea worked. Six weeks after she sent the note, she received word from the U.S. Department of Transportation that the roadway could be shifted back nine feet.

20. BI-RITE CREAMERY & BAKESHOP // SAN FRANCISCO, CALIFORNIA

Bi-Rite Creamery
Justin W., Yelp

The flavors change daily at this eatery in San Francisco’s historic Mission District — salted caramel, balsamic strawberry, and coconut feature regularly — but the formula stays the same. The creamery crafts their blend with buffalo milk from nearby Double 8 Dairy, a technique that gives the treat a creamier consistency and smoother texture.

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18 Tea Infusers to Make Teatime More Exciting
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Make steeping tea more fun with these quirky tea infusers.

Mental Floss has affiliate relationships with certain retailers and may receive a small percentage of any sale. But we only get commission on items you buy and don’t return, so we’re only happy if you’re happy. Thanks for helping us pay the bills!

1. SOAKING IT UP; $7.49

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Amazon

That mug of hot water might eventually be a drink for you, but first it’s a hot bath for your new friend, who has special pants filled with tea.

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There’s no superlaser on this Death Star, just tea.

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This astronaut's mission? Orbit the rim of your mug until you're ready to pull the space station diffuser out.

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This pipe works best with Earl Grey.

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5. A RIBBITING OPTION; $10.93

This frog hangs on to the side of your mug with a retractable tongue. When the tea is ready, you can put him back on his lily pad.

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6. ‘TEA’ ALL LIVE IN A YELLOW SUBMARINE; $5.95

It’s just like the movie, only with tea instead of Beatles.

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7. SHARK ATTACK; $6.99

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This fearsome shark patrols the bottom of your mug waiting for prey. For extra fun, use red tea to look like the end of a feeding frenzy.

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8. PERFECT FOR A RAINY DAY; $12.40

This umbrella’s handle conveniently hooks to the side of your mug.

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Amazon

Sometimes infusers are called tea eggs, and this one takes the term to a new, literal level.

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If you’re all right with a rodent dunking its tail into your drink, this is the infuser for you.

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11. HANGING OUT; $12.85

This pug is happy to hang onto your mug and keep you company while you wait for the tea to be ready.

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12. ANOTHER SHARK OPTION; $5.99

If you thought letting that other shark infuser swim around in the deep water of your glass was too scary, this one perches on the edge, too busy chomping on your mug to worry about humans.

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Let this rubber duckie peacefully float in your cup and make teatime lots of fun.

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This old-timey deep-sea diver comes with an oxygen tank that you can use to pull it out.

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This lollipop won't actually make your tea any sweeter, but you can always add some sugar after.

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When Santa comes, give him some tea to go with the cookies.

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17. FLORAL TEA; $14.99

Liven up any cup of tea with this charming flower. When you’re done, you can pop it right back into its pot.

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18. KEEP IT TRADITIONAL; $7.97

If you’re nostalgic for the regular kind of tea bag, you can get reusable silicon ones that look almost the same.

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14 Behind-the-Scenes Secrets of Hollywood Food Stylists
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Hollywood food stylists are little short of magicians—only instead of pulling rabbits out of hats, they’re turning piles of mashed potatoes into ice cream sundaes. Indeed, making food (or food-like products) appear photogenic and appetizing onscreen is a job for a true illusionist. Mental Floss spoke to a few food stylists working in TV, film, and commercials—from Game of Thrones to Taco Bell—to bring you the tricks of their magical trade.

1. MOST OF THE FOOD BEING FILMED IS REAL.

While food stylists are well-versed in the old-school swap tricks—using a pint of white glue to impersonate a glass of milk, for example—those are being phased out. Now, directors want actors to interact with their food, and high-definition camera lenses have made the fake stuff much more obvious. Plastic food props only appear in the background of scenes today, where they're less visible and susceptible to scrutiny.

“I only deal with real food,” says Chris Oliver, who has styled food for movies including Gone Girl (2014) and TV shows such as Seinfeld and Big Little Lies. “You also have to think about how a character would cook something or put a plate together. Realistic food is not all beautiful and perfect. I make ugly food and burnt food, too.”

There’s a trend in commercial food styling to present dishes that are less-than-perfect, too. Shellie Anderson, who styles food ads for clients including Burger King and Ragù, says it’s the consumers who are demanding food look more realistic and therefore more approachable.

“People are tired of seeing something in a TV commercial and then ordering it in a restaurant and it doesn't look the same,” she says. “You don’t want it to look staged anymore. You want a burger to look like the cheese naturally dripped off and landed on the plate.”

2. THEY GO THROUGH A LOT OF FOOD ...

Bowl of strawberry ice cream
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If a food stylist needs one sprig of parsley for a shoot, they’ll often order 10 bunches. They never know what the condition of the parsley is going to be when it arrives from the produce vendor, or if the shoot is going to require more than they originally planned for. Carving a turkey in a scene? That may require two dozen birds if an actor keeps flubbing his line.

“It really depends on how much of a story point the food is and how important the scene is for the director,” Oliver says.

Food stylists usually have relationships with produce vendors, who can look for products with the specific size, shape, and color that stylists need. No bruises or dents, and no frozen lettuce! But stylists can hide those things if they have to.

Ice cream is infamously hard to keep intact because it melts so quickly. Food stylists have been known to replace the scoops with dollops of meringue, which don’t melt, or butter rolled in sugar. Oliver makes her sundaes the day before and sticks them in the freezer, spoons and straws and all. If they freeze rock hard overnight, they can last a few hours on set the next day before being replaced with another sundae lined up in the deep-freeze. Anderson sprays her ice cream with cold spray, an aerosol can of super-chilled gas used for cooling electronics.

3. ... BUT THE FOOD RARELY GOES TO WASTE.

On film and TV shoots, there are rarely leftovers. In fact, good food stylists often compete with the caterers: Actors usually have to eat the food during their scenes, and the crew finishes off the scraps. While shooting a Chinese New Year scene for the show Fresh Off the Boat recently, actress Lucille Soong told Oliver, who was styling that episode, that she was going to skip lunch because she wanted to enjoy eating her food on camera. “That was pretty freaking flattering!” Oliver says.

Because Oliver works on multiple TV shows in a single day, if an item doesn’t get used on set and never comes out of her cooler, she can just take it back to her shop and recycle it for use on another show. If something can’t be used again, she’ll take it home and make salsa or jam. “When it gets really old, I'll just stick it in vodka,” she says.

Commercial shoots tend to have more unused food. Anderson says anything that’s still edible will be given to a food pantry. “I once donated an entire swordfish when we did a commercial for a fish restaurant,” she says. “We never even used it. So I kept it on ice and took it to a men's homeless shelter. They were thrilled to have it.”

4. THEY VALUE FOOD SAFETY.

Another reason food stylists swap out on-camera food so much is because of safety concerns—hot and cold foods need to be kept at certain temperatures that may not be practical on-set. Sushi-grade tuna may be replaced with watermelon, for example, because the fish spoils so easily.

Oliver requires all of her employees to have a food handler’s license. She also only works out of commercial kitchens (including the one on her fully-equipped food styling truck). But not every food styling team does; some prepare food in their homes. “The reason that I get so much work is that everybody knows I'm a chef and I have a real kitchen,” Oliver says. “People trust my food. I’ve done a bunch of movies with Reese [Witherspoon] because she knows that if I’m on set, the food is safe to eat.”

5. WOMEN DOMINATE THE FIELD.

woman styling food
iStock

While there are a few well-known male food stylists, for the most part the key food stylists in the U.S. are women. (Both of Anderson’s daughters are food stylists, too.) The reason for this dates back decades.

Before food styling became its own career in the 1990s, it was up to network employees with home economics degrees (almost always women) to cook on-camera food. Then props departments became responsible. “But props guys can’t even make spaghetti,” Oliver says, laughing. So according to her, these guys would go home and ask their girlfriends or wives to make whatever food was required for the next day’s scene. “Eventually they would just hire their girlfriends or wives to do it; keep the money in the family,” she says. “I know five food stylists who at one time were in relationships with prop masters.”

Also in the 1990s, networks began making more multi-camera TV shows. A lot more food began appearing on screen, and actors openly discussed their dietary restrictions. They were vegan, sugar-free, and low-carb all of a sudden. Oliver trained at the Culinary Institute of America and had worked in restaurants and catering jobs before stumbling into this career. “Because I was a chef, and I understood how food works, I knew how to feed people and make food last on set,” she says. “And I could charge anything I wanted to.”

To get a job as a food stylist today, it helps to know someone already in the industry and have a culinary background. Everyone starts as an intern, and then may be able to work their way up to being an assistant and then a stylist. “Not everybody can be a food stylist,” Anderson says. “You have to be able to cook, but you still have to be creative. And you have to be able to work fast and under pressure.”

6. THEY LIVE OUTSIDE OF LOS ANGELES NOW.

Now that movies and TV shows are frequently filmed all over the world, instead of just on sets in Los Angeles, food stylists can be based anywhere. There is a concentration of stylists who live in Vancouver, British Columbia, for example, because that's where many shows are now filmed. Labor laws also often require production crews to hire locally, so residing outside of L.A. can be a real advantage.

Some commercial food stylists, like Anderson, are flown in for shoots. “Food stylists can make or break a commercial,” she says. “And if you have trouble and you don't know what you're doing, it can be a real problem for production.” This is especially true on out-of-the-country shoots, when stylists don't have the resources that they’re used to. So clients who know her and her skill level, such as Taco Bell, will fly her to wherever they're filming.

7. THEY TALK LIKE CHEFS AND FILMMAKERS.

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Food stylists use a mix of back-of-the-house kitchen lingo and film jargon. Some examples: The “hero” is the food that is written into the script, is being shot, and must appear in front of the actor. “Bite and smile” is when an actor takes a bite of food and pretends to like it. “All day” is the total number of items needed; if they needed five turkeys on a set, they would say “five all day.”

8. NOT EVERYONE WANTS TO BE IN THE MOVIES.

Food stylists usually specialize in different media: film, TV, commercials, or print editorial. Stylists often prefer one over the other. Print editorial is shot in a controlled studio and tends to have more leeway for creativity. Commercials are tied to a brand’s specifications. Film and TV shoots on location are in unpredictable settings and can be physically demanding. But everyone tends to work long, 12- to 14-hour days. For commercials, it can often take three days to shoot one 30-second spot.

When working on a movie or TV show, the actors’ demands usually take precedence over the food needs. After working on one film, Anderson had had enough and dedicated herself to commercial work. “When I do commercials, the food is the star,” she says. “So [the directors] want to make sure I have everything I need. On a movie, they could care less about you.”

9. FOOD STYLISTS DON’T JUST MAKE FOOD.

Laurence Fishburne as Jack Crawford, Mads Mikkelsen as Hannibal Lecter on Hannibal
NBC

Sometimes food stylists are expected to create sci-fi props—what would a person eat in the year 3000?—or fantasy items that they have no experience with. While working on the TV show Agents of S.H.I.E.L.D., Oliver made gooey, edible slime from her imagination. “I also had to roll with the [actors’] different dietary needs,” she says. “I had to be able to make vegan slime, sugar-free slime, gluten-free slime, gelatin-free slime … Slime, any way you want it.”

Oliver also has to make items that you don’t really want to put in your mouth. While filming the TV show Big Little Lies, she made green-colored vomit for actress Reese Witherspoon of cucumbers and parsley. She says it was tasty, like green gazpacho. For a war film, she had to make 400 pounds of “dirt” for a group of prisoners of war to eat. She got Pakistani soil shipped to California so she could match it exactly. (Her recipe: ground-up Oreos and graham crackers, mixed with brown sugar and white sugar.)

Janice Poon, the food stylist behind the cannibal-centric TV show Hannibal, had a more challenging obstacle: how to make dishes that resembled human flesh. She refused to do research on cannibalism websites, she told HopesAndFears.com, but she studied a lot of anatomy books. “I’m just like Dr. Frankenstein,” Poon said. “I’m always stitching things, exchanging, putting one kind of meat on a different bone, patching stuff together. ... The key is to let the viewer’s imagination do more of your work.” She transformed veal shanks into human legs, and used prosciutto slices to mimic slivers of a human arm.

10. THEY PACK SOME SERIOUS GEAR.

When shooting, stylists need to be prepared for anything. They carry tools including tweezers, scissors, paint brushes, knives, offset spatulas, wet wipes, syringes, rulers, Q-tips, and spritz bottles.

“Think about your kitchen: all of your mixing bowls and utensils … I have that times 10 in my kit,” Anderson says. She also has a torch on hand for quick-cooking burgers and cold spray for extending the life of ice cream. Other stylists may have glycerin for adding shine or Kitchen Bouquet sauce for adding color. Poon often uses a white ceramic knife so she can see what she's doing on dark sets and work more quietly, so as not to disturb the acting process.

Food stylists sometimes work in erratic environments. Oliver brings her own 17-foot, cab-over truck to shoots. “It has a lift gate and everything's on wheels, so I can take everything out and have a kitchen in the middle of the desert, if I want,” she says. Inside, she has a full commercial kitchen: a six-burner stove, refrigerator, microwave, grill, freezer, prep tables, storage, TV, and a generator.

11. THEY’RE SKILLED AT IMPROV.

When production starts, the prop team sends memos to actors or their reps asking about food allergies and dietary restrictions. As trained chefs, most food stylists are happy to accommodate such limitations, cooking convincing swap-outs. “I find out what they will eat and make it happen,” Oliver says.

For example, Poon once made a convincing vegan “raw meat” on Hannibal using only grains. “I made lamb tongues out of bulgur and water,” Poon told HopesAndFears.com. “It’s like making a Lebanese kibbeh. You mix cracked wheat with water and it makes a kind of mush that holds together. The texture is a little 'nubbly,' so I added a pink food coloring, made little tongues out of kibbeh dough, steamed them up, and they were my little lambs’ tongues.”

Sometimes a director changes his or her mind at the last minute, and what was supposed to be a spaghetti dinner, for example, is now a breakfast spread. So the food stylist will squish down the meatballs and turn them into sausage patties. In an interview with NPR, food stylist Melissa McSorley recalled a time when a movie director suddenly decided to cut open a birthday cake she had made. The problem: It wasn’t real.

“So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it,” McSorley said. “And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.”

12. THERE’S ALWAYS THE SPIT BUCKET OPTION.

Nikolaj Coster-Waldau, David Bradley in Game of Thrones
HBO

Professional actors will often pick at the food in front of them, but not eat it because they know their scenes are going to require a lot of takes; they could be eating birthday cake for eight hours straight. Others dive right in. For a scene in The Guilt Trip (2012), actress Barbra Streisand had to pretend she was in a steak-eating contest. Oliver says they went through more than 300 pounds of meat for that scene’s three-day shoot and Streisand was totally game.

“But there’s a part towards the end where she has to eat really quickly and do a line without, you know, choking and dying,” Oliver says. “So I switched out the steak with seared watermelon. She took one bite and it sort of dissolved in her mouth, so she could do her line. If you watch it, and you really listen, you can hear the crunch of the watermelon.”

Sometimes, though, the spit bucket is the only option. In season one of Game of Thrones, the character Daenerys Targaryen had to eat a whole horse heart. But the actress who plays her, Emilia Clarke, actually had to eat 28. They were made of solidified jam, which tasted like “bleach and raw pasta,” she told The Mirror. “It was very helpful to be given something so truly disgusting to eat, so there wasn’t much acting required. Fortunately, they gave me a spit bucket because I was vomiting in it quite often.”

13. SOMETIMES THEY’RE SURPRISED BY THE FINAL PRODUCT.

Food stylists who work on multiple projects at a time, like Oliver, can’t always stick around to see how their food will be used. They may later find out that a gorgeous spread was relegated to the background, or worse. For a scene in Seinfeld, Oliver was once asked to prepare a perfect, glistening turkey. “Later I was home watching the episode and they had put the turkey on Kramer!” she says. “I was literally crying I was laughing so hard. Never in a million years did I think my turkey was going to end up with a guy’s head.”

14. THEY THROW EPIC DINNER PARTIES.

Food stylist preparing vegetables
iStock

You’d think that being around food all day would make food stylists tired of making things look nice. But most food stylists love to cook, and on the days they aren’t working, they love to throw parties. “People always expect to have beautiful food,” Anderson says. “And I don't disappoint.”

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