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  • Article

    The Science of Gelatin

    Gelatin naturally thickens desserts, savory sauces, and more ... but how?

  • Article

    A New Method for Panna Cotta

    A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.

  • Article

    Gelatin Dangers

    Sometimes the kitchen can be a perilous place. Knives, flames, and making suggestions for how to "improve" the cook's dish. But gelatin? Is that really all that dangerous?

  • Article

    Whipped Cream: Stability and Celebrity

    Whipped cream is an ephemeral treat that, sometimes, needs to be a little more treat and a little less ephemeral. What can we do to overcome the time limits on…

  • Recipe

    Pomegranate Sangria Gelatin

  • Article

    Gelatin desserts grow up

    Homemade gelatin desserts are not just for kids. In this article, you'll find tips on getting a perfect gel and learn what fruits to avoid.

  • How-To

    'Blooming' Gelatin

    Gelatin isn’t an everyday ingredient, but learning to work with it can give you spectacular-looking desserts.

  • Recipe

    Strawberry & Champagne Terrine

    This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by…

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