Q. Because I no longer consume beef or beef products, I am desperately searching for non-beef gelatin. The only potential substitute I can think of is seaweed-based agar-agar. Are there other options?

Q. I am a vegetarian and would like to find a substitute for gelatin. Can I use agar? The stuff I found in the Asian market looks like it would need to be ground up. Agar, also called agar-agar, is a ...

Warmer weather marks a popular time for no-bake desserts, from cheesecakes and chiffon pies to panna cotta and mousse. These ...

Summer desserts need to stay cool, light, and perfectly set. Whether it’s a soft, chilled mousse or a firm fruit jelly, ...

Until recently, I was an agar-agar novice. I didn't grow up eating gelatin desserts like many of my friends, and I never really liked things with a jiggly consistency on those few rare occasions I ...

Back in December, I wrote about Gelatin Clarified Stock. It’s a wonderful technique, and one I still use. It is, however, slow. Due to the melting point of gelatin and the structure of the gel it sets ...

Agar agar is a valuable setting agent in desserts, jams, sauces, soups, and even vegetarian-friendly gummy candies and marshmallows. Its versatility makes it indispensable for both professional chefs ...

It’s named for its resemblance to the Italian mosaic material made from stones or fragments of glass or marble ...

What is jiggly, slippery and too often rubbery? Think primary colors and fruity flavors. Most kids like it. Of course, it's gelatin. To those of a certain age, a quivering, molded crown of ...