The cupcake is dead. Long live the cupcake? A couple weeks back, news spread about a brewing crisis in American capitalism–the great cupcake crash of 2013. After reaching peak levels in 2011, cupcake ...

Whether you’re making a meringue, a low-calorie omelet or any number of other dishes, sometimes you need just an egg white – without the yolk. Once you’ve cracked the egg open, you can try “pouring” ...

Separating egg yolks from the egg white is common practice in the kitchen. Whether you're baking a cake and the recipe calls for only egg yolks or you're whipping up some scrambled egg whites for ...

Abbi Perets has been writing about technology and family and consumer issues for over ten years. Her work has been featured in print and on the Web, and she has taught courses on consumer and business ...