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When recipe writers call for corn syrup, they do so with good reason. Here's your primer on what corn syrup is used for in ice cream and sorbet, and how it can make your homemade scoops even better.| Serious Eats
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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats