Egg Magic

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

Fashionable Food: Rabbit Sugo with Egg Pasta

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Is There a Difference Between Brown and White Eggs?

Paying more doesn’t mean they’re better for you. (By Michele Foley)

How Do They Get the Omega-3 in the Eggs?

It’s all about diet. (By Jason Horn)

How Are No-Boil Lasagna Noodles Made?

Pasta you don’t have to boil is counterintuitive, but it works. (By Roxanne Webber)

Your Computer Can't Roast a Chicken

Food-related desktop widgets, from egg timers to tail dictionaries. (By Eric Slatkin)

Take Your Lunch to Work: Roasted Chicken

One bird; five easy, varied, and quick lunches.

Shelf-Stable Chicken in Kool-Aid Sauce

This week’s mission: low-cal, assemble-it-yourself convenience food and wannabe Italian dinners. (By James Norton)

Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon. (By Roxanne Webber)

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast. (By James Norton)

10 Beijing Dishes

What to eat at the 2008 Olympic Games in China. (By Fuchsia Dunlop)

10 Things to Cook for One

A bowl of cereal is not dinner. (By Roxanne Webber)

Fake Accent

Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)