How to Chill a Bottle of Wine in Minutes

No more ice cubes in the wine glass.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser](  [Epicurious](  COOK THIS NOW [Mais con Yelo](  [photo of mais con hielo in sundae glasses](  [When associate editor]([Joe Sevier]( came back from a trip to the Philippines, he told us all about “the most refreshing thing he’d ever eaten.” It’s a creamy, slushy, sundae-like dessert called [mais con yelo]( (translation: corn with ice), and he collaborated with the chef of [Inapuyan](—where they served his favorite version—so we could recreate it here in the test kitchen. We tinkered with that restaurant version until we got something easy to pull off at home, but was also close to what Joe remembered eating. It’s a really fun—and very delicious—way to stay cool this summer. Enjoy, [Anna Stockwell's Signature and Headshot](  [READ MORE]( What We're Talking About   [Weekly Meal Plan: Salmon Two Ways, Sweet-and-Salty Pork, and Classic Cuban Sandwiches]( [This week's goal: feed the family while staying out of the kitchen as much as possible.](  [Read More ►](  [photo of salmon dip with cucumbers and potato chips.](  [How to Make Fish Dips From Leftover Fish]( [Don't reheat your leftover fish—make it into a spreadable appetizer, instead.](  [Read More ►](   [6 Quick Ways to Chill Wine]( [No more watering-down your wine with ice cubes. These tricks are tastier.](  [Read More ►]( Trending Recipes [Spicy Chicken Lettuce Wraps]( [View Recipe ►]( [Cold-Brew Iced Tea]( [View Recipe ►]( [Grilled Corn on the Cob with Salt-and-Pepper Butter]( [View Recipe ►]( [Eggplant Omelet (Tortang Talong)]( [View Recipe ►]( [3-Ingredient Grilled and Fresh Tomato Salsa]( [View Recipe ►]( Did someone forward this to you? [Get COOK THIS NOW in your inbox.]( [Facebook]( [Twitter]( [Instagram](  [epicurious]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.