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Globe-trotters who spend time in Turkey can find many ways to indulge their taste buds: rich and foamy coffees, juicy kebabs, and crispy baklava filled with nuts and honey. Then there’s dondurma, or what some call Turkish ice cream, a warm-weather delight that’s served in a cone but has one not-so-frosty feature: It doesn’t melt.  Like most ice cream, dondurma is a dairy-based confection, in this case made from goat milk and sweetened with sugar. However, it has two additional ingredients that give the dessert its unique texture and anti-melting properties: salep and mastic, both harvested from plants native to Turkey. Salep is a type of flour made from the bulbs of wild purple orchids that grow throughout the country; it’s also used in a hot and milky regional drink that goes by the same name. The powder gives dondurma its thickness and helps keep it from melting. The second ingredient, mastic, is a natural resin extracted from the region’s mastic trees and has long been used as chewing gum. The thick and heat-resistant substance looks like sap and has a light cedar flavor. It also gives dondurma its chewy texture.

America is short 3.2 million homes, a big reason why prices are still high. Betwee nthe lines: Apartment construction surged in recent years, but most newly built housing is high-end, and not widely affordable...  Greater New York and Los Angeles saw the biggest housing deficits among the 55 major markets analyzed by Hines, a global real estate