In our "Weekly Innovation" blog series, we explore an interesting idea, design or product that you may not have heard of yet. Do you have an innovation to share? Submit with this form. If this egg ...

At his new Parisian bistro in Los Angeles, Bicyclette, chef Walter Manzke is channeling Passard, but only slightly. Yes, he has the razor-cut egg shell filled with a cooked egg, but he also calls on ...