Breakfast

These mini breakfast sandwiches will bring the drive-thru to your kitchen in a matter of minutes.

“It helps make sure that the crispiness of those edges is retained,” she said.

We should've thought of this sooner!

You’ve likely heard of an English breakfast, but do you know what makes an Irish breakfast?

It's all about the next-level crunch!

No new ingredients needed!

The first step in perfectly flipped pancakes? Put your hand in the right position.

A simple step that takes just a couple of minutes makes a world of difference.

These are the best ways to keep your brown sugar soft so it's always ready.

If you believe blended coffee frappes are totally irresistible, coffee milk will be right up your alley.

Have you ever reached for the eggs while baking only to realize that the recipe calls for large eggs, and you only have extra-large? Or have you ever eyed the medium eggs at the grocery store and wondered how different they really are from jumbo? Eggs come in different sizes and they differ quite a bit in both weight and volume. When a recipe calls for an egg, substituting them with one size smaller or bigger is not a major problem.

I think we can all agree that bacon is pretty irresistible as is. That crispy, crunchy texture and smoky flavor can liven up breakfast plates and add an extra oomph to salads and sandwiches. Which is precisely why it’s time to up the ante on your next batch of bacon with the help of a few rich, sweet, spicy, and savory upgrades. Even though it doesn’t necessarily come with a mild flavor, bacon is a total blank canvas.

When it comes to egg preparation, you really can’t get more versatile than hard-boiled. Whether you peel and eat them as is, devil them, or make them into their own salad, this is one satisfying food, either for breakfast, lunch or dinner. But don’t stop there — it’s time to break out of your shell and explore all the other egg-cellent possibilities. We’ve come up with quick and easy ways to make even the simplest preparation better.

The rice cooker has always been one of my favorite appliances. We eat steamed rice at least once a week and usually make enough to have leftovers for fried rice. I’m perfectly capable of cooking rice on the stove, but my rice cooker has an easy-to-clean nonstick lining and can keep the rice warm for hours, making it something I can turn on right before I leave the house in the morning. But to be honest, this appliance takes up a lot of space.

I tried this trick for making the pancake batter ahead of time and got some interesting results.

Whether we’re headed across campus for class or into the office for work, chances are that most of us have a travel mug of something caffeinated in our hands. According to the National Coffee Association, Americans drink an estimated 517 million cups of coffee per day, and 43 percent of those cups are either lattes, cappuccinos, or macchiatos. That means nearly half of all coffee consumed in the United States involves some variation of coffee + milk + foam.

Day 3: Wednesday, March 5 Assignment: Find 5 new recipes to make for breakfast The Cooking Cure: See all assignments so far here. Earlier this week, we took a good hard look at our breakfast routines, and yesterday, we set some brand new breakfast goals for ourselves — now comes a really fun assignment! Today, we’re asking you to get cozy on the couch with your laptop or a pile of favorite cookbooks (or both!

As I was planning my Mother’s Day brunch a few weeks ago, I looked back through our tips and advice for making brunch ahead of time and discovered that we have written quite a lot on this topic over the years. What can I say — most of us aren’t morning people! When making brunch, we like to get a head start.

As a kid, pancakes weren’t pancakes without the good stuff. And by the good stuff, I mean real maple syrup — not that artificially flavored, corn syrup-laden imposter. We’d pick up a big jug in the spring and it would last us through the year, for special weekend breakfasts and early morning oatmeal. Now, as an adult, my pantry isn’t fully stocked unless there’s a bottle of maple syrup in it. But lately I’ve discovered that just one bottle won’t cut it.

And you probably already have some in your fridge!

It's time to learn more about that drink you love so much.

Finally, an omelet that not only looks simple to make, but actually is easy to make.

You could say that we cracked the code.

My sister-in-law was right!

You'll get berries in every bite.

How my 11-year old discovered that our coffee frother was the secret to soft, fluffy eggs.

Can a few extra steps make for one that rises well beyond the pan to create the drama we expect without compromising taste?

“Happy flipping.”

Hint: It is sitting right on your counter.

One of the most important meals for kids to learn is breakfast. It’s not about them; it’s about you. The earlier you teach this one, the sooner you get to sleep a little later. Just this morning, I woke up to the smell of sizzling pancetta, butter, and eggs. Although it smelled delightful, I knew that meal wasn’t for me, and that’s what made it great. It smelled like 15 more minutes of sleep and the joy of having raised a competent teenager.

Nope, it isn't just the frosting!

It's all about the flip.

It takes a fraction of the time!

It's done before the coffee is even ready!

Hint: It might be on your bar cart.

I will never go back to my old egg-frying method again.

Here's what you can do to ensure tall results.

Who knew you could re-crunchify those oats?

It doesn't take any more time, but it does make the eggs taste amazing.

We pitted a pancake warmer against the tinfoil method and the oven method. Guess which one won?

You can use it in any mix or recipe!

You don't even have to work harder for it!

No mixing bowl or whisk required.

Now you can enjoy a stack without feeling like you're starving an hour later.

You don't even have to do any extra work.

Brioche is great, but not when I'm cooking for a crowd.

Spoiler alert: It's not on the lip of a bowl.

Constantly dealing with cracked eggs? Here's why.

It's what makes your short stack so toasty sweet.

It's gut friendly, it's tasty, and it's *not* Greek yogurt.

Cinnamon-scented and oh-so-good.

Meet the "chaffle," aka a waffle made with cheese and eggs.

Your breakfast will thank you.

And it's not an extra ingredient!

It's all about the eggs.

And you only have to clean the blender once.

These will change your breakfast game forever.

This trick is a total game-changer.

Most of us like a little breakfast for dinner every once and a while. Some eggs, bacon, maybe even pancakes or waffles – it’s not such a stretch. But how about dinner for breakfast? We don’t usually consider last night’s leftovers as a breakfast possibility (unless it’s pizza) but one of our favorite Twitter feeds has us reconsidering.As you may have guessed, the Tweets we’re referring to are written by Ruth Reichl.

We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our favorite food experiences. Ask any good bagel baker and they’ll tell you that the key to that chewy crust and slightly dense interior is boiling the bagels before baking. The question is, why?It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.