You've spotted the perfect recipe: panna cotta, entremets, mousse... everything's ready. But then you get stuck: it asks for gelatine... but you've got agar-agar in your cupboards. Or the other way ...

This is where the two really diverge, and where many home cooks go wrong when they try to substitute one for the other. Gelatine in low ratios makes a soft gel, and in higher ratios makes a stretchy, ...

As temperatures begin to rise, the craving to bite on something cool, soft, and refreshing becomes an everyday thought. The summer season is the time when jellies, puddings , chilled custards, and ...