After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, frittatas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent frittata, read more

The answer to this question may surprise you: while uncooked eggs typically last four to five weeks when properly refrigerated, hard-boiled eggs will only last about a week. This is because egg shells, which are highly porous, are sprayed before sale with a thin coating of mineral oil that seals the egg. Boiling the egg washes this coating away, however, leaving the shell susceptible to bacteria.

Got a burning question? Contact us.

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Is dark chocolate's heyday over? For the candy industry, the numbers have been bittersweet: dark chocolate has experienced a huge surge in sales over the last couple of years, but research indicates that its popularity may have already peaked.

In recent years, chocolate connoisseurs has touted dark varieties as a delicacy with as much complexity in flavor as fine wine or cheese. Between 2007 and 2008, dark chocolate sales jumped 35 percent, a huge increase when compared to sales of other chocolate, which only increased 1.5 percent. But rising demand for the chocolate, which has a high level of cocoa solids, caused the price of cocoa beans to skyrocket — by 46 percent in the last six months. Costly materials have meant soaring prices for consumers, and between 2008 and 2009, dark chocolate sales decreased by 2.2 percent.

Market analysts are predicting dark chocolate sales will continue to decline. Said commodities analyst Judith Ganes-Chase, "It's a bubble that's going to burst. You have a combination of recession plus high prices. I just don't see how consumption can't drop sharply."

Given the indefinite length of this struggling economy, I could see the analyst's point. Come to think of it, I saw more milk chocolate at this year's San Francisco Chocolate Salon. What do you think of the news? Have you stopped buying costly dark chocolate?

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Britain's leading ladies seem to have caught the culinary bug: First it was Gwyneth Paltrow, then Liz Hurley, and now it's Kate Moss.

According to the Mirror, the world fashion icon is working on a Jewish cookbook. Inspired by friend Stasha Palos, who recently authored a Jewish cookbook, the supermodel has "fallen in love with the idea of doing something similar, with a unique Moss twist." Sources say she's aiming to be the first supermodel ever to release a cookbook, and has been "trying her hand at everything from chicken noodle soup to salt beef and potato latkes, nondairy pareve carrot and honey cakes."

While I'd buy a book by Kate Moss on personal style, I think I may pass on her recipes. Still, it's comforting to know that a waif-ish supermodel has a love of food and the kitchen. How do you feel about Kate's move? Would you buy her cookbook?

Update: A rep for Moss tells People that, despite the rumors, the supermodel is definitely not writing a cookbook: “We do not know where it came from but it is definitely false.”

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A couple of weeks ago when I made my half-birthday cake, I ran into some technical difficulties. Although I buttered and floured the cake pan (as the recipe specified), the cake was difficult to remove from the pan. Some chunks of cake ended up sticking to the pan, which did not make me happy.

Normally, even if a recipe doesn't call for it, I line cake sheets with parchment paper. However, this time I was out of it and decided to see if it's really necessary. In my opinion it is: I've never had a problem getting a cake to come out of a pan when using parchment paper. Here's what I do:

1. Place the cake pan on top of the parchment paper.
2. Trace the outline of the pan onto the parchment paper with a pencil.
3. Cut out the shape just inside the penciled line.
4. Butter the pan, place the parchment on the bottom, and butter again.
5. Follow the recipe to finish the cake.

Do you line your cake pans with parchment paper? Have you ever had a cake that wouldn't come out of its pan?

For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour, read more

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. I asked you to help me by heading off to market in search of egg-cellent egg cups.

You bookmarked the cups in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Originally I wanted bold, colored, or printed cups, but I've decided the simple elegance of these plain white egg cups is refreshing. I prefer white servingware because it makes the dish pop and is better for food photography. Thanks to bengalspice for saving these delightful egg cups. Browse the entire collection, by clicking to the right below.

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!