{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Finside-julias-kitchen.simplecast.com%2Fepisodes%2Fmeet-ken-albala-HWwf7pVe","width":444,"version":"1.0","type":"rich","title":"Meet Ken Albala","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/5b45bafa-3504-4b91-94fa-fd91915e030c/headshot.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/05b74899-7175-4416-a4b8-ff23bbe06820\" height=\"200\" width=\"100%\" title=\"Meet Ken Albala\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and booze. Plus, as always, Ken shares a Julia Moment."}