From carbonated water to ground flaxseed, put these pantry items to work the next time eggs are off the table.

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

Sign up to get a taste of Los Angeles — and the world — in your own home and in your inbox every Friday When it comes to baked goods, “the egg is, no doubt, the ...

Mayonnaise, made of eggs and oil, can stand in for eggs in many recipes, particularly in baked goods, because it provides a similar structure and moisture. The condiments can act as a binder for ...

You're currently following this author! Want to unfollow? Unsubscribe via the link in your email. Follow Juliana Guarracino Every time Juliana publishes a story, you’ll get an alert straight to your ...

PITTSBURGH — Eggs have been a baker’s best friend for, well, maybe forever. They help bind everything in a recipe together while also making the end product flavorful and tender. It’s perfection in a ...

It’s common for baking recipes to call for room-temperature eggs. In theory, this makes sense. They whip to a greater volume, capturing more air for lighter and fluffier batters. They also incorporate ...

1. Set the oven at 425 degrees. Lightly oil a large rimmed baking sheet. 2. On the baking sheet, spread the squash, potatoes, ...

Day 10 of my Edible Christmas Gift Countdown Some gifts whisper, and some walk in like Mariah Carey in December. This ...