8 Reasons to Love Eggs

These versatile ingredients serve all sorts of purposes in all kinds of recipes.

Eggs can emulsify.
Becky Luigart-Stayner

4. Eggs can emulsify.

Fact: Egg yolks contain lecithin, a substance that helps blend emulsions (mixtures of water and fat), which are critical in mayonnaise, hollandaise sauce, and Caesar dressing.

Try it: Homemade Aioli, a garlicky twist on mayo, will convert you away from the jarred stuff for good.

View Recipe: Aioli

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Cooking with Quinoa: 25 Recipes

High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find 24 delicious recipes for cooking with this ancient whole grain.

Quinoa with Roasted Garlic, Tomatoes, and Spinach Recipe