Bavarian cream and Boston cream are both creamy custards with a similar look. What makes them different, and what are the ...

Scientists found that alternating temperatures leads to better results than a steady boil. Their method: Transfer the eggs every two minutes between two water baths—one boiling and one at 86 ...

Scientists found that alternating temperatures leads to better results than a steady boil. Their method: Transfer the eggs every two minutes between two water baths—one boiling and one at 86°F (30°C).