Want to know the latest trend in ice cream? Well, its all about the hotties. Want proof? Watch consumers dash around Boston to the select restaurants, wine galleries and dipping shops that sell limited quantities of hot, spicy flavors of the cool treat.

Here's a taste of what they can score if they time their visits right: A "curry and coconut haute glace made of thick layers of cumin, ginger and chili, smoothed out by the coconut cream. It makes a heavenly banana sundae, striped in chocolate and caramel sauce," the Boston Globe described in its coverage of the new flavor trend.

How about chocolate ice cream with cayenne pepper, a salty caramel blend, or a banana-flavored ice cream with black pepper, to name a few other hotties circulating around Beantown?

If and when such flavors (or other chef-inspired creations) migrate to the supermarket shelf, they could conceivably bring in new users from a broader demographic and expand usage occasions, especially if home entertainment is still high on America's list at that time. Just close your eyes and envision how more sophisticated desserts could help re-energize the somewhat boring freezer section of your local store (just remember, vanilla IS the number one selling flavor!).

Since the downturn in the economy, ice cream has been categorized by price increases disguised as package shrink in order to not look extreme. Ice cream manufacturers gave their half-gallon containers a tumble in the dryer, and they came out as 48-oz. to 56-oz. packages all we got was less ice cream for the same money.

There are hundreds of brands, thousands of flavors and more ice cream choices than ever, so we’ve selected a sampling of some of the newest trends and flavors to see just what our own consumer panel of ice cream experts: Meredith, Matt, Natalie, Ann & Al think are the best!

Watch the segment from TODAY The trend in ice cream is certainly towards “indulgence” and the sales prove it, as premium and super premium quality ice creams (with almost half of the total dollar sales) continue to outsell regular ice cream, as well as the light, reduced fat, low fat and nonfat products all are showing declining sales. And that shouldn’t be a surprise: when it comes to ice cream – its all about taste!

THE 10 MOST POPULAR ICE CREAM FLAVORS

1. Vanilla,
2. Chocolate,
3. Butter pecan,
4. Strawberry,
5. Neapolitan,
6. Chocolate chip,
7. French vanilla,
8. Cookies and cream,
9. Vanilla fudge ripple,
10. Praline pecan

From the ice cream trivia file, did you know that it takes the average person just about 50 licks to polish off a single scoop ice cream cone?

And by the way, that “ice cream headache” you always wondered about is triggered by the sudden change in temperature as the ice cream touches the top of your mouth and initiates a nerve reaction that swells blood vessels in your head. The nerve center on the roof of your mouth overreacts to the cold temperature and tries to "heat" your brain. This swelling of the blood vessels is what is more commonly known as a "brain freeze”. Luckily the intense stabbing pain in your head usually lasts only for about 30-60 seconds.

TIP: The best way to avoid getting an “ice cream headache” is keep the ice cream on the side of your mouth, away from the roof of your mouth.

Now, grab a spoon, head to the freezer, get out your favorite pint and check back for the TODAY Show Ice Cream video to find out this year’s hottest brands and flavors!

On the TODAY Show I showed our viewers the 5 Things You Need to Know About Cheese.

Watch the segment from TODAY:
But here on iVillage, we go one step further…

Few things go together as beautifully as wine and cheese. Have you ever wondered why?

The major reason is the tannin. Tannin is that chalky, dry taste you get when you drink strong tea. What do many of us put in tea? Milk. And the reason is that it cuts the tannin. Red wine has more tannin than white wine, but tannin is a major factor why cheese and wine go together so well: it is a marriage of taste.

But some of these marriages don't work. You need, as the psychologists (and biologists) say, the right chemistry of the right cheese to the right wine.

Wines for light, creamy cheeses:
These include Brie, Camembert, Fontina, Gouda, Saint Andrè, Mozzarella, etc. Any cheese that is fresh, creamy, and not aged too long so it develops that "ripe" flavor. This includes a lot of Goat and Sheep cheeses, as long as they are not aged so long that they become like a Pecorino Romano (made from Sheep's milk).

• White grape varietals: Crisp white wines, or wines with bubbles, or a slight sweetness. Sauvignon blanc (Sancerre, Pouilly-Fumè, Fumè Blanc), Chardonnay, Riesling (dry or slightly sweet), Gewürztraminer, Chenin Blanc, Pinot Gris (Pinot Grigio). Champagne and sparkling wines are great choices too. The bubbles cut through the creaminess.
• Red grape varietals: Light reds, sparkling reds or rosè. Think of warm weather reds. Gamay (Beaujolais), Pinot Noir, Dolcetto, and the lighter varieties of Tempranillo (Rioja), Granache & Sangiovese.

Wines for hard, full flavored cheeses & Blue Cheese:
These would include cheeses like aged Cheddar, aged Asiago, Parmigiano (Reggiano), Pecorino Romano, Gruyère, and others that are spicy and powerful. These are big cheeses, and you want the tannins of big reds to cut through and compliment the spice and full flavors. Sometimes a big, oaky Chardonnay will do, but more often than not you will want a red wine. The blue penicillium running through the large variety of blue cheeses available requires the heaviest wines.

• Red grape varietals: Cabernet Sauvignon, Syrah/Shiraz, Merlot, Zinfandel, Nebbiolo, Tempranillo (Rioja or California), Sangiovese or Super Tuscans, and last but not least, Port.

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I have to admit that when it comes to milk I’m prejudiced. My grandfather was a dairy farmer in New Jersey and while I was growing up milk, butter and ice cream were among the staples of our daily diet.

When per capita milk consumption started its decline in the early 1970’s (mostly because boomers switched to that brown bubbly stuff instead), the dairy industry was caught unprepared. Then the dairy farmers and their marketers woke up and offered up lots that were new: packaging, products, flavors, hip advertising and even more "healthier" offerings. Milk met the trends head on with added nutrients and, of course, going organic.

These days there seems to be some rumblings in the dairy case; and before we know it, we may just be hearing lots of thunder and lightning that may send us running back to the milk case to read those labels.

Food safety issues keep me up at night, which is why I stand by the new dairy standards that were enacted in the State of California on January 1, 2008. These new regulations set a limit on the amount of coliforms that may be contained in milk (no more than 10 coliforms per milliliter), which in most cases means the milk will have to be pasteurized to meet the regulation. Coliforms are very common bacteria, most of which are not harmful, and producers of raw milk products contend that it is these coliforms in their milk which actually make it healthier by promoting a stronger immune system.

It is commonplace for raw milk producers to already be testing their products for E. coli, salmonella and other harmful pathogens, which is why the rumblings are starting. California health officials contend that raw milk producers should be able to meet the standards, which are critical to insure food safety. The producers disagree and contend that consumers should be able to have the freedom of choice.

I’m all for freedom of choice down the aisles – after all, the average supermarket today offers us almost 50,000 different products from which to choose; but if 2007 has taught us anything about the foods we eat, it would have to be our need for stricter food safety standards.

What’s your opinion? Should the raw milk producers be allowed to market their products as is?

After-school snacks are as essential for boys and girls in grammar school as they are for teenagers. They're bursting with energy and need to "refuel" frequently because they're growing! Care must be taken that they grow up with healthy teeth and bones, good skin that glows with health. Make it as easy as possible for your children, at any age, to make the right choices for snacks. When you make snacks you like to eat, your children will capture your enthusiasm as they mimic your eating habits. It may be more convenient sometimes to rip open a pack of potato chips and down a cola, but your children's health---and yours---will benefit greatly when you take just a few minutes to make sure they have these deliciously healthful snacks available. NOTE: A serving of fruits or vegetables is ½ cup for most, 1 cup for berries, so you can certainly squeeze in a serving or two at snack time to meet the three to five servings daily for children.

Here are some of our favorites:

Fresh fruit is so easy to buy and to have around the house. Just peel a banana and enjoy! Munch an apple or sink your teeth into a juice pear or peach. There's always something from the fruit world in season whether it's stone fruit or berries in the summer or apples and oranges year 'round. Frozen berries and other fruits taste totally yummy defrosted and mixed in an icy cold glass of milk or as a scoop on some ricotta cheese. When in season, papayas, mangoes, melons, and kiwis are wonderful snacks.

High protein dairy snacks are delicious and easy to prepare. Try low-fat cottage cheese sprinkled with your favorite seasonings like chili pepper, pepper, or Italian spices, or serve with a circle of pineapple, chopped pears or apples, or a small handful of green or red grapes. Other good dairy choices are 4 ounces of plain yogurt, one to two ounces of cheddar cheese with apples or crackers or a thick slice of mozzarella with a slice of fresh tomato either with a sprinkle of balsamic vinegar and olive or with a few leaves of fresh basil. Some other high-protein snacks include a small bottle of kefir (a yogurt-like drink) or mozzarella "sticks" or a plain icy cold glass of low fat milk. Teenagers can enjoy fruit smoothies made with milk, juice or plain yogurt with or without a dollop of protein powder. Recipes for smoothies are as plentiful as fruit itself; just use fresh fruit, good dairy products, and whip it up, no sugar needed!

The blender is also a great tool for freshly made vegetable juices. Use it for blending leftover veggies or use fresh ones with water or add a little vegetable or chicken stock, blend, heat and serve as a pureed soup or hot drink.

Crudités aren't just for grownup buffets. Cut up stalks of celery, buy some baby peeled carrots, slice some colorful bell peppers (red, yellow, green or purple) and tell the kids to dive in. How about some peeled and sliced jicama, cactus, guava, starfruit, or other fascinating fruit and vegetables from around the world? Lightly blanched cauliflower or broccoli florets are also delicious for snacking. All are delicious on their own; no dips necessary!

On cold wintry days, think hot for snacks: hot vegetable soup, hot home-made chicken soup, hot stir fried veggies with rice or a half grapefruit broiled for a few minutes and topped with ¼ teaspoon maple syrup or sugar---or a bowl of hot cereal like oatmeal or Cream of Wheat® topped with a spoonful of plain unsweetened apple sauce for sweetening. Cereal isn't just for breakfast anymore!

Small quantities of raisins or currants, nuts (pistachios, cashews, almonds, walnuts) or a home-made trail mix of raisins and nuts and seeds like pumpkin seeds are delicious with a small glass of milk or juice.

Peanut butter isn't just for sandwiches. Slather sliced apples with it, or fill celery crudités with it, or add it to delicious whole grain crackers. Chunky or plain, peanut butter is a great snack. (BTW peanuts are not nuts, they're protein-rich legumes.)

NOTE: With the great choices of peanut butters available now, what's the best for your children? Freshly ground peanut butter, available at most major supermarkets these days, is "just peanuts" and a healthful source of protein and good fats. Some jarred choices contain peanuts and only peanuts, or peanuts and salt; those should be your first choices. Organic is even better because peanuts are among the food items most frequently sprayed with insecticides. Avoid jarred peanut butter with added oils, added fructose or corn syrups. Fresh peanut butter is rich tasting and sweet all on its own.

How about butter that is spreadable right from the fridge?

Before you answer, you should know that I’m talking about milk and butter that is unaltered and is naturally produced; albeit from cows that are genetically mutated.

Marge, a cow who, according to scientists at ViaLactia, a New Zealand-based biotech firm, looks like an ordinary Friesian cow but while she produces a normal level of protein in her milk, the milk contains substantially less fat, with less than normal saturated fat content and is rich in omega-3s.

And through natural breeding, Marge’s calves have carried the same traits. Next on the firm’s agenda is breeding commercial herds for spreadable butter by 2011.