Photography is a practice which is based on capturing a particular image. When a picture is particularly photographed to communicate a culinary dish, it must display the most important features of the dish such as color, complexity, texture. While color and complexity can be easier to evoke through photographs, texture is the most difficult to display but can be readily visual by the way the dish is presented as well as the positioning of the camera which angles the finished photograph to reveal many picturesque qualities of the dish. Texture can be captured by possessing all the details in a dish that show off the structure of the food. My chosen picture depicts the reality of the texture of ice cream when heat is applied to bring it below the freezing point which leads to melting it. Also, it shows the clear difference between ice cream in its solid form and melting form which is dependent on temperature. The angle of the camera is positioned to acquire the different texture of all the components in the picture. Regardless, the waffle cone is still crisp but begins to soften near the rim where it is absorbing the melted ice cream. The scoop of ice cream remains solid since its shapely structure endures in a spherical shape while some of it begins melting with an irregular, spreading pool of melted ice cream milk that surrounds the crisp waffle cone. The texture demonstrates the smooth and creaminess that is composed in the dessert of ice cream.