As Chef Valerie Mahoney explained, "Plastic bowls are not a great option as they tend to hold onto fat and develop a thin ...

Rahman’s coating uses protein from surplus egg whites and mixes it with ingredients derived from food waste, adding curcumin powder as an antifungal agent. The result is an amber-colored liquid ...

We all have our reasons for separating the yolks from the egg whites—dietary restrictions, flavor preferences—and a slapdash crack-and-dump usually does the trick. A little broken yolk isn’t ...