In a Nutshell:

Soy Marinated Eggs

We eat these marinated eggs over plain rice or noodles: Cook the desired number of eggs for 7 minutes, then immediately move to an ice bath to cool completely, and peel. (I usually do 5 at a time.) Make a marinade of ¹⁄₂ cup soy sauce, ¹⁄₂ cup water, ¹⁄₄ cup sugar or sweetener of choice, 2 minced cloves garlic, 3 thinly sliced scallions, 1 finely chopped jalapeño (sub other chili as desired, or omit), 1 tsp sesame seeds, and 1 Tbsp sesame oil. Submerge peeled eggs in marinade and let them sit in the fridge overnight. Eat within 3–4 days. Use leftover marinade as dumpling dipping sauce!

—Michal Frischman

Just Sayin’

Which bottled sauce is worth buying?

Mikee’s teriyaki sauce is my ultimate favorite sauce. It adds a kick and great flavor to so many dishes. I also always have soy sauce, sweet sushi sauce, and spicy mayo in my refrigerator.

—Chaya Surie Goldberger

Kitchen Fave

I got this in a sourdough kit and was about to throw it out, but for some reason, I kept it and it became a utensil I turn to often. I mostly use it to scrape batter out of a cake bowl and to clean tough spots.

—Chanie Nayman

Alltop Bowl Spatula and Bench Scraper
$3.99 / Pack of 2

FT, help me!!

Hi! I was wondering if you can help me figure out why the cakes I bake sometimes come out heavy. It happens mostly in butter loaf or amaretto, but even sometimes in a brownie. I don’t think it’s the recipe, because the same exact recipe can sometimes be good and sometimes not. Do you have a trick or method I can use?

—S.H.

There are many reasons why cakes flop. It could be that the oven wasn’t preheated properly (for at least 15 minutes before), or that you didn’t follow the instructions exactly. Maybe you put in too much oil without realizing it, or your baking powder wasn’t fresh, so the cakes didn’t rise as they should. A brownie is supposed to be heavy. The trick to a perfect brownie is underbaking it so it becomes fudgy and, yes, somewhat heavy!

—Brynie Greisman

Ok, Quick:

Favorite pasta shape?

Fusilli. Because all the curves pick up and trap sauces and cheese into a substantial bite.

—Sima Kazarnovsky

(Originally featured in Family Table, Issue 892)