Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the ...

Boiling an egg seems like it should be simple. Yet anyone who’s cut into a supposedly “perfectly” boiled egg knows the disappointment: either a rubbery white with a chalky yolk, or a decent yolk ...

DESPITE the considerable advances that have been made in our knowledge of protein structure, the problem of denaturation remains somewhat obscure. A general theory of the phenomenon has been ...