When we talked about making pavlovas last week, one thing we didn't really get into was the best kind of egg whites to use for the meringue. Fresh or old, room-temperature or cold - does it make a dif...
Anyone planning on making a soufflé for your honey on Valentine's Day? Sweet or savory, a warm and pillowy soufflé definitely makes an impression! We also think they're a lot less fussy th...
If you are like us, you need a little sweet at the end of a meal, even if you are trying to eat light. When we're trying to cut back, meringues are a good bet; they're mostly air, anyway. If you've go...
Just like excess produce, meat bought in bulk, and your leftover soup, extra eggs can also be frozen and used in later recipes! Reader Allison asks: What can I do with an egg that's been frozen? I wa...
You know we're big fans of Tabasco in these here parts, but we'd never thought of using the bottle! What's this one doing?...
If you do a lot of baking, you know that you'll inevitably end up with an odd number of yolks and whites. And let's be honest, we're not cutting any corners in most of these recipes, so those rich go...
Raw egg whites. They're not just for your breakfast glass of Tiger's Milk anymore. With the recent revival of certain pre-Prohibition cocktails, they've been finding their way back into some spectacul...
Earlier today, we discussed folding egg whites into a heavier batter. But let's back up. Often we have a recipe, like our Fluffy Ricotta Pancakes, that calls for whipping three egg whites. Depending ...
Folding is a relatively easy technique that far too many people get wrong. We even regularly see chefs and cooks on the Food Network mangle it. But if you want the fluffiest pancakes, highest souffl...
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