Remember when serving jiggly, lime-green gelatin molds with shredded cabbage was considered the height of sophistication? Or ...

There was a time, not too long ago in our culinary history, when we did unforgivable, unconscionable things with Jell-O. We called it congealed salad, of the savory variety, and — oh honey — the ...

A humorous look at Midwest “salad” culture, where holiday salads mean Jell-O, cool whip and canned fruit, not greens. Know ...

Mix 2 tablespoons freshly squeezed lemon juice into the cooled Jell-O, then add it to the whipped evaporated milk, and gently ...

There was a time when it seemed any home cook could hold the world in a Jell-O mold. Here are four eclectic holiday recipes ...

Picture this: it's 1975, and the most coveted dish at every potluck, church social, and backyard barbecue isn't a complicated casserole or an elegant French sauce. It's a jiggly, colorful mold made ...

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 ...

Party food is among the best kinds of dishes. After all, who doesn't love rummaging around the table, trying different hors d'oeuvres, snacks, sweets, and handheld bites that are scrumptious and ...

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 ...

Aspic and Jell-O salads are making a comeback on social media and in fine dining restaurants, as chefs reimagine retro gelatin dishes for modern palates.