Food trends come and go, but salads have remained pretty stalwart in their status on menus everywhere. However, the types of salads have varied vastly over the decades, depending on diets, food ...

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 ...

The humble Jell-O salad and its savory ancestor, aspic, are shaking up American kitchens and even getting a glossy, fine-dining revival. Aspic originally began in medieval kitchens as a way to ...

There is nowhere to start a story about aspic but with an aspic. So let's imagine one, a moulded mound of gelatin placed quivering and shimmering at the centre of a holiday table, no less awkward an ...

Molded salads haven't exactly lit up the culinary sky in the last couple of decades, but these darlings of the early to mid-20th century are not forgotten. Maggie Scotchler's nostalgic search for the ...

This is the kind of recipe that makes you cringe. But let's remember that aspic and gelatin molds are a pretty significant part of our food history. That being said, today's recipe comes from the late ...

Discard the skin, bones and all visible fat from the chicken. Cut the remaining meat into 1/2-inch pieces, placing them in a large serving bowl as you work. The yield is about 6 cups. Add the beans, ...