I’ve had a terrible time with them over the years and have tried several different methods. I finally found a method that works ...

Along with milk and bread, eggs are one of those household items you probably try to always have on hand. Eggs are one of the most versatile food items around, so it’s no wonder so many kitchens would ...

Commercial eggs in the US have to be refrigerated because of how the US processes eggs but in many other countries, eggs are ...

In this episode of In the Kitchen with Matt, I will show you how to make Red Velvet Cake. This recipe for red velvet cake is ...

The Institute of Culinary Educations’ Norma Salazar explains that room temperature is whatever temperature is comfortable to the human body. “In temperature form (or numerical digits), it is generally ...

In this episode of In the Kitchen with Matt, I will show you how to make a sponge cake. This homemade sponge cake recipe is ...

Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

You can make cookie dough that's safe to eat by heat-treating your flour and using pasteurized eggs — or use no eggs at all.