Interested in making your sweetheart something sweet this Valentine’s Day? Why not bake a cake? With the help of “Mr. Cake,” Greg Case in the accompanying online video, you can learn about the basics ...

High egg prices have many people scrambling — no pun intended — to find replacements they can use when eggs aren't the star of the dish. There are a range of egg substitutes that are best for every ...

Sometime around 1650, bundled straw began to be used as a stirring utensil, and when applied to eggs, had the effect of getting more air into the matrix of egg white goo than a simple stick that would ...

The chiffon cake is a combination of foam cake (which uses egg whites as a raising agent) and regular batter cake. It is light, airy and delicate, but as it includes egg yolks it is sturdier and has a ...

Claire Saffitz has tips and recipes for a perfectly fluffy dessert that’s as good alone as it is paired with supple summer fruit. By Claire Saffitz Sponge cake doesn’t typically fall high on people’s ...

A reader recently emailed the Food Explainer to ask for a primer on cream of tartar, a white powder that is called for in many baking recipes. “Do you happen to know of anything that is a proven ...