If there’s one thing Gordon Ramsay is as passionate about as his Michelin-starred restaurants, it’s eggs. More specifically, ...

Sure, you can scramble your eggs by bashing them around a bit with a fork, but if you're making a lot at once (or just want a ...

This substitution works best in cakes, muffins, brownies and quick breads. To replace one egg, whisk together 1 tablespoon of ground flaxseed with 3 tablespoons (45 grams) of water until fully ...

Lemon bars are prized for their tangy sweetness, but the bright acidity of lemon juice can read a little one-note. To bring ...

These days, eggs are so expensive, you should treat eggs like the luxury items they are. In the Summer 1980 issue of Food & ...

Celebrate St. Patrick's Day with this perfect fudgy chocolate cake with a special ingredient—Guinness!—and a dreamy cream ...

Gelatinization makes it impossible to beat the yolks into dough or whisk them into dressing, unless the frozen egg yolks are preprocessed. For centuries, none of this was a problem, because nobody ...

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their ...

Kosher salt: We tested this recipe with both Diamond Crystal and Morton’s kosher salt to make sure the eggs are well-seasoned. Whisk eggs in a microwave-safe bowl. Stir eggs, whole milk, and salt ...

To avoid expensive eggs, recipes for chocolate cake, pancakes and muffins use Depression-era tricks and vegan ingredients.