Meringues, French toast, soufflés...The humble egg is the unsung hero in many of our favourite eats. But now it's taking centre stage in dishes everywhere. Time to get cracking!

Hot food ingredient: Four signature egg dishes

<p>The Editorial Team of Chatelaine magazine.</p>

eggs

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

Tangy tamarind is the secret to the sweet-and-sour flavour of Indian, Southeast Asian and West Indian cuisine. These days you'll find the zesty fruit (which looks more like a bean) tickling your taste buds in everything from samosa dipping sauce to pad Thai and even Jarritos, a popular Mexican soda.

Four tamarind dishes to try and a healthy recipe

restaurants

Chefs sure love showing off fresh fish. First came sushi and sashimi, then tuna tartare and crudo (the pescatarian answer to carpaccio). Now, as Latin American food gains popularity, ceviche - fish lightly 'cooked' by the acid in citrus juice - is the flavour of the month

hot ingredient

Hot food ingredient: Four signature egg dishes

Hot food trend: Tamarind

Ceviche: Signature dishes from four restaurants