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Here's everything you need to know about using sous-vide to cook eggs to exactly the doneness you prefer.| Serious Eats
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Fine mesh strainers are good for a whole lot more than rinsing vegetables, draining pasta, or straining the solids from stocks and broths. Here's a look at our go-to tips.| Serious Eats
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The secret to peeling hard-boiled eggs? Well, secret might be a bit of an exaggeration. Here's the truth: There is no 100% foolproof method for peeling hard-boiled eggs, and anybody who tells you different is selling something. Still, our method will allow you to pretty routinely produce perfectly boiled eggs with clean-peeling shells!| Serious Eats