The 1960s dinner table was something else entirely. Think shimmering gelatin molds next to casseroles, all promising ...

The holidays are often recalled through scents that fill the kitchen, the dishes that are made every year, and the recipes ...

Many Christmas dishes have come and gone over the years, and these vintage ones have sadly fallen out of fashion. Here's why ...

Food at a wedding can sometimes be one of the best parts, but different dishes have graced these events over the centuries, ...

Something remarkable is happening in kitchens across America. While the rest of the world focuses on AI innovations and ...

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 ...

Oyster stuffing is just one of the forgotten Thanksgiving traditions. Amazing America’s Kevin Kotwas explores their ...

How do you take your cranberries at Thanksgiving dinner? Homemade sauce? Cranberry-orange compote? Cranberry Jello salad (and do you use cranberry, strawberry, or red raspberry Jello)? Or do you just ...

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

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 ...