Q. I want to make a Bavarian cream, but the recipe I have calls for sheets of gelatin. All I can find is the powdered gelatin from the grocery store. What's the difference? Can one be substituted for ...

Tomato tartare in two textures with oyster gelée is just, you know, a fresh and creative dish that really brings together the ...

So, you’re craving something sweet and easy, right? Look no further than the no-bake mint and chocolate crumb cake. It's ...

panna cotta with strawberries in glass serving cups - Buntovskikh Olga/Shutterstock Gelatin is an ingredient that is often used in recipes as a thickener or gelling agent. The collagen in this product ...

This is adapted from pastry chef Catherine Schimenti of Craft in Los Angeles. This recipe requires gelatin sheets, which are available at restaurant and baking supply stores. 1. Scrape the seeds from ...

(MENAFN- GetNews) Gelatin is a multifunctional food additive widely used in foods, pharmaceuticals and other industries. What kind of gelatin do you need to use depends on your requirements. For ...

Recipe Description: A light yet decadent start to a dinner — the fresh citrus accompanies the crabmeat very well with the crispy pineapple chips. 1. Peel the pineapple and cut it into thin circles.

Dreamed up by mad genius pastry chef Cindy Soliz, this high-falutin' take on the lowly Jagerbomb is meant to be part of a dessert trio on the menu, but just happens to be the jello shot of a lifetime.

Servings: About 35 ( 1/2 -ounce) cocktails. Note: Adapted from Bar Nineteen 12. The bar uses half-sphere silicone molds, but you can use any half-ounce molds. To make simple syrup, combine equal parts ...