is raw lean meat seasoned and then presented with a raw egg yolk on top. Just the sight of the dish, very French, very Escoffier, can leave you in shock because everything is raw. But here ...

It’s hard to cook both the white and the yolk of the egg to the right temperature. Scientists have found a new method, called periodic cooking.

If you don't like touching raw eggs, or [if] you make recipes where you can't have a drop of yolk (like meringues or hollandaise sauce), then it may be worth the purchase. "Egg separators are ...

Parties, family dinners, and other gatherings where food is served are all part of the holiday cheer. But the joy can change to misery if food makes you or others ill.