Along the rim, the food industry is an unforgiving and often empty endeavor. What, you thought corn would grow easily? Nope.

When we think of large birds, we might picture swans, ostriches, or eagles. But which bird is the biggest? Well, it depends ...

With the Lifeline Bookfair, the National Multicultural Festival, markets and more happening, this weekend in Canberra will be ...

By carefully controlling heat flow, researchers in Italy achieved a perfectly textured egg that retains more beneficial compounds. The only trade-off? A slightly tougher peel, but for egg enthusiasts, ...

Researchers say they've discovered a way to boil an egg that cooks both the white and yolk to perfection. Here's how you can ...

TL;DR: Researchers have studied the science of cooking eggs to optimize both cooking time and nutritional value. Many chefs consider the cooking of an egg art as it can be pretty tricky to cook ...

New research reveals how time-controlled temperature cycles can solve the age-old egg-cooking dilemma—creating a perfectly set white and a creamy yolk without sacrificing nutrition or taste.

“Cooking eggs to the appropriate internal temperature (165°F) effectively kills bacteria and viruses, including avian flu viruses.” While there may not be a swap for golden-brown fried eggs ...

Korin Miller is a health and lifestyle journalist who has been published in The Washington Post, Prevention, SELF, Women's Health, The Bump, and Yahoo, among other outlets. In a new study ...

Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites. Researchers cooked hundreds of eggs and used math to tackle this runny conundrum.

Boiling eggs just got a scientific upgrade. By alternating an egg between boiling and cool water, researchers have found a ...