"gelatin" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• How much watermelon is in your melon?
• If there's little, fill your head with this watermelon sangria.
• We have on it on good authority that Sesame City has better wings than Buffalo.
• The culinary world isn't filled with Star Trek technobabble -- or is it?
• Reach the blueberry finish line with this bushel of eats.
• Thankfully, this gelatin cheat sheet does not involve Bill Cosby.

Seltzer isn't just for drinking; here, some other ways to use it in the kitchen.

Food is like fashion: full of trends that are hot plates one moment and cold leftovers the next.

Sure, there are fundamentals that will never go out of style, like a well-cooked steak or a creamy bisque. But then there are fads -- Chilean sea bass, sous vide, molecular gastronomy. Like fashion's flashes in the pan, some are gaudy extravaganzas meant to attract attention and instant gratification. On the other hand, some become classics passed down through generations to come. No one can truly predict what the public will embrace, either in the short or long term.

What does the future hold for food trends? What exciting, silly, over-the-top surprises await us tomorrow, besides jet-pack pizza delivery? Drool over these epicurean prognostications and tremble at our ability to peer into the unknown. Here are food trends that we 110 percent guarantee will be served at any point between this new year and 500 years from now.

Happy National Bavarian Cream Pie Day!

For those of you in need of a refresher, Bavarian cream is any chilled dessert consisting of custard, whipped cream, gelatin and a variety of flavorings, from chocolate, to fruit or liqueurs. Although custard and gelatins have become somewhat outdated over time -- gone is the heyday of Jello -- they've remained dulcet comfort foods and potluck classics.

May we remind you of at 1930s ad campaign for Jello, shortly after their chocolate pudding was introduced, a key ingredient in many a Bavarian cream pie:

"Jack: So Mary, why is JELL-O® like a boy just before Christmas?"

"Mary: Because it's twice as good as ever before, Jack!"

And while the novelty of easy gelatin cooking may have worn off, the flavorsome dessert has withstood the test of time.

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Heirloom panzanella salad. Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Heirloom tomatoes get thrown into a tasty summer panzanella.

The addictive qualities of Neapolitan-style mac and cheese from Lidia Bastianich.

A discussion of the insanity that is Brian Boitano's new cooking show.

Toll House cookie dough is back after that E. coli scare.

A rundown of the wackiest-named dishes cooked up by Rachael Ray.

Planks of corn on the cob get the salad treatment.

Do you love or hate gelatin?