Is There a Difference Between Brown and White Eggs?

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

Egg Magic

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

10 Raw Egg Cocktails

A meal and a drink in a glass. (By Lessley Anderson)

Fashionable Food: Rabbit Sugo with Egg Pasta

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

Why Do Hard-Boiled Eggs Turn Green?

They look gross but taste fine. (By Roxanne Webber)

A Plunge into Cheesy Lava Sauce

This week’s mission: a health-conscious Dunkin' Donuts offering, and a hot new Taco Bell item. (By James Norton)

Salmonella Is in the Air

Are eggs a bacterial time bomb or simply a seasonal reminder of fluffy bunnies and chocolate?

Your Morning Cocktail

Shaking up an early drink can get the blood flowing again. (By Jordan Mackay)

What Is Nougat?

It’s the candy you love to pronounce. (By Michele Foley)

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick. (By Jordan Mackay)

Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color. (By Roxanne Webber)

10 Cosmetic Uses for Everyday Foods

Sometimes, getting egg on your face can be a good thing. (By Aida Mollenkamp)

Stir It Up

CHOW tests mixing bowls that won’t slip, chip, or break. (By Louisa Chu)

What's the Difference Between Green Onions, Chives, and Scallions?

They’re all long, green, and oniony. (By Roxanne Webber)

Resurrecting Easter Brunch

Make it easy, unfussy, and delicious.