A research group at KAIST has successfully engineered a microbial strain capable of producing lutein at industrially relevant ...

The rare, massive, and very smelly bloom will only last for a couple of days, and the Conservatory of Flowers is offering ...

Roses are now in full bloom, which means gardeners will be busy trying to prolong their life. A few simple ingredients could ...

Driftwood stands out from the crowd in Bridlington. Dave Lee reports back on a ‘spot on’ meal out in the centre of the ...

Don't ever waste extra egg whites, even if it's just one. Here are TK recipes to make instead, from a simple egg wash to ...

Fourth of July barbecues will cost more in California. Here's a breakdown How to hard boil eggs without using water These are the celebs who are attending Jeff Bezos’ Venice wedding ...

What to know about the whites and the yolks, including macronutrients, vitamins, minerals, whether you should eat the whole egg, and how to properly cook eggs.

Kewpie Corporation has confirmed the possibility that low molecular weight peptides from egg yolks contribute to the richness of egg yolk mayonnaise.

It’s hard to beat a yolk-soaked breakfast sandwich. But undercooking your eggs carries real health risks.

Soft-boiled eggs have a smoother yolk that can be too runny for some people’s taste. A sous vide egg—cooked in water at 140 to 158 degrees F for at least an hour—is close to the ideal.

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.