In the "Minor Issues, Major Opinions" column of REAL SIMPLE magazine, we pose a divisive question to our readers, then call on the experts to resolve it once and for all. We asked our readers: "Is it ...

Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

PSA: Don't turn to takeout and delivery when dinner time feels too daunting this fall. Instead, make these seasonal dinners ...

Paul Foster, the Michelin-starred chef behind restaurant Salt and who has worked at renowned restaurants such as Le Manoir ...