Chefs revive aspic terrines and broths

- A culinary trend is bringing aspic back: chefs are using clarified bone broths and layered terrines to emphasize clear texture and refined presentation. - Social posts and chef showcases highlight modern aspic plates and technique-driven approaches that combine classic gelatin work with fresh produce and pickles. - The revival was flagged in social coverage as a clear-broth and terrine trend among upscale chefs and food accounts. (x.com)