You may think you have mastered the secret for making the best scrambled eggs. Maybe you have tried low and slow in a nonstick skillet or whisked in cream for richness. But there is a technique that ...

For silken custards, smooth-topped cheesecakes and velvety sauces, nothing does the job quite like a bain-marie: a water bath or double boiler. The name is derived from a medieval Latin phrase, which ...