With baking season upon us, you've no doubt run into a recipe or two that asks you to separate eggs. This sounds simple enough—until you’re elbow-deep in egg chaos. First, there’s the delicate act of ...

If you've ever struggled to keep egg yolks from breaking into the whites, there's one simple trick that makes the job easier: start with cold eggs straight from the fridge. The reason for this is that ...

Chiffon cake is more than a dessert. Thanks to its beautiful balance of rich taste and delicate texture, it's also an experience. Chiffon cake derives from sponge cake, but there is a difference ...

When recipes for custards, puddings, ice cream bases, or fresh pasta call for multiple egg yolks, leftover egg whites are often pushed to the back of the fridge and forgotten. Instead of letting them ...

You can freeze egg whites and egg yolks separately, or whole lightly beaten eggs. When freezing raw eggs, it's important to take them out of their shell. You can also freeze cooked egg-based dishes ...