Gelatin is a common ingredient in many desserts, but it is not always well known how to use it, what types exist or why it can fail. So we are going to tell you how to make the most of its properties.

In the '70s, gelatin was very much in vogue. Gatherings often featured a colorful, molded jello salad that contained surprising ingredients from cottage cheese to tuna. Those dishes have since fallen ...

Summer's black plums bound in Pinot Noir with a faint hint of exotic star anise. Raspberries and blueberries suspended in sparkling wine. Heirloom tomatoes captured in shimmering aspic. These all come ...