To avoid the confusion of the concept of a gel frequently encountered in daily markets of food, cosmetics, and other industrial products, the definition of a gel is revisited. Recent proposals of the definition of a gel are overviewed, and classifications of various gels from different points of view are described. Discussion is mainly focused on the gel-sol transition and the difference between the structured liquid and the gel, and the classification of gels by temperature dependence of elastic modulus. Finally, the definition of a gel is proposed as a working hypothesis from rheological and structural view points.