"The egg is a lens through which to view the entire craft of cooking," says food writer Michael Ruhlman. Donna Turner Ruhlman hide caption

itoggle caption Donna Turner Ruhlman

Even one fluffy forkful of souffle is a worthy reward for making the effort. Kelly Gorham/Courtesy of Kelly Gorham Photography hide caption

itoggle caption Kelly Gorham/Courtesy of Kelly Gorham Photography

Beware the siren's call of this chocolate delight: Ebinger's Blackout Cake is as arduous to make as it is delicious to taste. Jennifer Yin/Flickr hide caption

itoggle caption Jennifer Yin/Flickr