I was watching a cooking show and one of the chefs used dry ice to "flash freeze" some fruit for a dessert - are there any other uses for Dry Ice that can be employed in preparing different foods? Obviously, you can't eat Dry Ice, so my question is based on using it as a Cooking Technique, not as a recipe. I never noticed before, but my neighborhood grocery store (Large Regional Branch) sells it....
There aren't a huge number of uses for dry ice that I know of. One of the big ones is that it's a traditional way to carbonate certain beverages. I've seen root beer made by taking the flat root beer base and dropping dry ice chips in. It sublimates and then the gas goes into solution. You could certainly use it for that.
Other than that, it's a good way to keep things frozen during shipping. It'll keep stuff deep-frozen, whereas water ice will keep everything at exactly 32 F, which is not that useful.
It is possible, though tricky, to make ice cream using dry ice. You will need the ice itself to be pulverized, then pour it into your liquid ice cream base in a mixer with the paddle attachment running. Same concept as liquid nitrogen ice cream, but with mixed results (according to a friend who has one it; I have never done it myself).