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.

If your immediate reaction was "Eggs in the microwave? You must be joking," then you can join the clamoring masses of people who think this isn't just a bad idea ... it's downright wrong. Yet ...

I was super skeptical, but some of my suspicions eased once I learned that it was actually Chef José Andrés’ recipe. He’s a ...

Not all cooking hacks are created equal. This one-minute microwave egg method is so fast and easy, I do it almost every day.

In this episode of In the Kitchen with Matt I will show you how to make a mug cake or bowl cake, using only 3 ingredients, ...

Ten chefs agree: cook scrambled eggs low and slow for creamy, fluffy perfection. Add butter and a splash of water to create ...

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.

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...