That's right , a wasabi ice pop to function as both a palate-cleanser and a tart dessert. According to this week's New York magazine, Masaharu Morimoto, formerly on the Food Network's television show Iron Chef, just put this popsicle on his menu at Morimoto. It is made with fresh wasabi rather than wasabi powder which is much spicier.

It's not everyday that you find a spice being used in a dessert that is supposed to cool you down. Could this be the start of a new trend?

I haven't tried this wasabi popsicle yet. If any of you have, let me know your thoughts.

Way back last October I had the distinct privilege of attending a taping of Iron Chef America with my fellow blogger, Jonathan. The challenger that day in Kitchen Stadium was cowboy chef, Tim Love. This was well before Chef Love was ridden out of Manhattan on a rail out after a wave of negative reviews of his restaurant, Lonesome Dove. Frank Bruni slammed the New York City outpost of Chef Love's much acclaimed restaurant in Fort Worth. The Brunster didn't even dole out any stars. He was reduced to a kindergarten sort of rating system, citing the Dove as "satisfactory."

In the interest of fairness, I must admit that I never ate any of the dishes such as "bony, dry antelope ribs," which caused my man Frank such dismay. I did, however, get to sample the Prairie Butter, which caused the Village Voice's Sietsema to wax rhapsodic. After what seemed like an eternity watching the taping, this signature appetizer proved quite the pick-me-up when Jonathan and I chowed down on it afterwards at Lonesome Dove. The jalapeño margarita and ice-cold shot of Tuaca, and Italian liqueur flavored with vanilla and citrus, also helped shake off the fatigue and the remnants of a raging hangover. I'm not quite sure what Tuaca has to do with cowboy cuisine, but Love seems to like it quite a bit. And just what is Prairie Butter? Well let's just say that any cowboy who gets city folk to belly up to the bar and chow down on split buffalo femurs and the gloriously greasy marrow therein can't be all bad.

But enough of the trials and tribulations of the New York City restaurant scene, as they say in Kitchen Stadium, "Allez cuisine!" By now you're probably wondering why this is being written so far after the actual battle took place. Two reasons: It just aired last week, and more important, due to ICA's strict privacy restrictions no one can reveal the secret ingredient or winner of the battle until after the episode airs. So if you haven't seen Morimoto vs. Love, I advise you not to read the jump.

• Eric Asimov profiles wine critic Robert Parker.
• Kim Severson gets the dirt on food radio and podcasts.
• Marrian Burros searches for salmon in a Vermont lake.
• Mark Bittman sings the praises of pork shoulder.
• Frank Bruni reviews Morimoto.
• Susan Guerrero learns about making maple syrup.

If you are anything like me, in addition to being a fan of Iron Chef America, you've wondered what it's like to actually be inside kitchen stadium during a culinary battle. Not as one of the chefs, of course, but simply as a spectator. Unfortunately, due to the confidentiality agreement that studio audiences must sign, it seems unlikely that many first hand accounts of what the live show is like are going to come our way. Fortunately, though, the Amateur Gourmet is a risk taker (who read the confidentially agreement carefully) and decided to reveal as much as he could about the taping without facing a $1,000,000 fine.

I had heard a rumor that Kitchen Stadium was on the West Coast, but it turns out that it is filmed in New York in the same studio where Emeril Live! and 30 Minute Meals are taped. Despite the fact that Adam couldn't say who participated in the battle he saw, we can safely assume that it was an episode scheduled for next season. He also seemed to share my suspicion that the secret ingredients are not very secret to the Iron Chefs, since not one of them looked surprised to hear what it was. But even with some of the magic missing, the Amateur Gourmet couldn't praise Alton Brown's performance as commentator highly enough and really enjoyed watching the top class iron chefs cook.