Maison Nico is a new pâtisserie and market in San Francisco's Jackson Square, where delicacies like pâté en croûte, terrine, and brioche feuilletée compete for one's attention. Then again, everything ...

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 ...

Bored by an onslaught of burgers and oysters, diners are flocking to more thought-provoking aspics and terrines that jiggle the senses. At Lei in Chinatown, the celtuce and kombu jelly is a top-five ...

Legion Media This classic appetizer goes well at either a Christmas or New Year’s feast, and it evokes memories of the not-so-distant Soviet past. Actually beef tongue or zalivnoye (zalivnoy yazyk) is ...

For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at ...

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 ...

A fruit coating made from kitchen ingredients harvests electricity from humid air to power sensors while suppressing bacteria ...

Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as ...