Boiling an egg sounds simple, but hitting that perfect balance of creamy yolk and easy-to-peel shell takes science. After a month of testing, I’ve broken it down into the three T’s: Type, Time, and Technique. From choosing the right eggs, to dialing in cook times for runny, jammy, or firm yolks, to mastering peeling without frustration — this gives you everything you need to make the perfect boiled egg, every time.

Aioli isn't just garlic mayo—and it never was. This post dives into the ancient roots of true aioli, why mayonnaise took its place, and how calling it “chipotle aioli” reveals more about our culture than our condiments.