Dairy, Eggs & Breakfast

64 Dairy, Eggs & Breakfast Videos

Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)
Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)
This simple yet surprisingly complex dish deserves its reputation as one of Chin…
Published: August 2020
Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)
Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny …
Published: January 2019
Korean Rice Bowl (Dolsot Bibimbap)
Korean Rice Bowl (Dolsot Bibimbap)
Nurungji is the nutty, crunchy rice crust that distinguishes dolsot bibimbap fro…
Published: May 2016
Easy-Peel Hard-Cooked Eggs
Easy-Peel Hard-Cooked Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: January 2016
Perfect Scrambled Eggs
Perfect Scrambled Eggs
The classic low-heat approach will never give you tender scrambled eggs with big…
Published: July 2011
Deep-Dish Quiche Lorraine
Since the whole point of eating quiche is to indulge in the rich, creamy custard…
Published: July 2010
How Cheese Melts
Cheese doesn't actually melt in the true sense—not like an ice cube. Its melting…
Published: July 2010
Cream Cheese Coffee Cake
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake. But not if it …
Published: January 2010
Spanish Tortilla
Spanish Tortilla
This tapas bar favorite boasts meltingly tender potatoes in a dense, creamy omel…
Published: July 2009
Blueberry Muffins
Blueberry Muffins
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
French Toast
French Toast
For French toast that’s crisp on the outside and soft and not soggy on the insid…
Published: January 2009
Whipping Egg Whites
Whipping Egg Whites
Whipping egg whites requires optimal conditions. Use a copper or stainless steel…
Published: March 2008
Meringue Cookies
Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Grating Frozen Butter
Grating Frozen Butter
Here at America's Test Kitchen, we've found that a few simple tricks help to mak…
Published: July 2007
Blueberry Scones
Blueberry Scones
Blueberry scones often come out dry, crumbly, or overly dense. We baked over 800…
Published: July 2007
Properly Incorporated Butter
Properly Incorporated Butter
The food processor does only part of the work. We also use a French technique ca…
Published: September 2007
Classic Bread Pudding
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
The Right Way to Crack an Egg
The Right Way to Crack an Egg
If you frequently find stray pieces of shell floating in your eggs, it may be ti…
Published: March 2010
Whipped Feta Dip
Whipped Feta Dip
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: January 2019
Orange, Cranberry, and Mint Pavlova with Whipped Cream
Orange, Cranberry, and Mint Pavlova with Whipped Cream
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue …
Published: November 2018
Cooking with Goat and Sheep's Milk Yogurt
Here's what you need to know to substitute goat or sheep's milk yogurts for the …
Published: March 2018
3 Tips for Shredding Cheese
Our hacks make quick work of grating semi-firm cheeses, like cheddar, Monterey J…
Published: March 2018
What Makes Mozzarella So Stretchy?
Mozzarella's hallmark is its signature stretch. Here's the simple chemistry behi…
Published: March 2018
How to Cook with Aged Cheese
We explain why aged cheeses tend to turn greasy and gritty when heated, and offe…
Published: March 2018
What Is the Best Feta Cheese?
We explain why Greek-made cheese tastes richer and more complex than domestic va…
Published: March 2018
How to Buy the Freshest Eggs
Perfect poached or fried eggs should start with the freshest eggs possible. Unle…
Published: March 2018
Creamy French-Style Scrambled Eggs
Creamy French-Style Scrambled Eggs
For incredibly lush and creamy eggs, the key is to take things slow.
Published: January 2018
Best Substitute for Buttermilk
Best Substitute for Buttermilk
If you’re craving a batch of biscuits or buttermilk pancakes but don’t have real…
Published: July 2009
Best Buttermilk Pancakes
Best Buttermilk Pancakes
We found the secret to buttermilk pancakes that cook up fluffy from batch to bat…
Published: July 2009
German Pancake
German Pancake
What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? …
Published: May 2017
Perfect Poached Eggs
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Published: March 2017
Simple Stovetop Macaroni and Cheese
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
Published: March 2017
Eggs Pipérade
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
Published: January 2017
Broccoli and Feta Frittata
Broccoli and Feta Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Published: November 2016
Sticky Buns
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping tha…
Published: May 2016
Parmesan Farrotto
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016