McDonald's Egg White Delight McMuffin (left) and Egg McMuffin (right)

I take whole milk (or even half-and-half) in my tea and have been known to add an extra yolk to my morning scramble, so to say that I'm not the intended demographic for the latest McDonald's offering — the Egg White Delight McMuffin — is an understatement. Still, I tried to put my bias aside. I snapped up the Gabby Douglas-endorsed breakfast sandwich and sat down with our food team to see if it stacks up to the beloved original. Thanks to a swap of egg whites for the original griddled egg, the Egg White Delight McMuffin has 50 calories fewer and nearly half the fat of its classic counterpart. There's one other subtle substitution — white cheddar instead of American cheese — but the new option is otherwise unchanged.

Though McDonald's has found itself at the center of egg controversy in recent years, the star of the McMuffin is undoubtedly still the egg. How would a switch-up in the sandwich's standout ingredient, we wondered, affect the chain's bestselling breakfast sandwich? Keep reading for the answer and to find out which McMuffin we'd pick.

The question: can a mass-market potato chip capture the much-beloved earthy, caramelized sweetness of roasted garlic without verging on cloying, burnt, or worse? As I ripped into a bag of Lay's latest offering — Wavy Lay's Roasted Garlic and Sea Salt Chips — I wasn't quite sure what to expect, but as soon as a crisp chip crunched between my teeth I knew we had a winner on our hands. Just to be sure I wasn't biased — I'm an unabashed garlic fan, often doubling up on the fragrant allium in recipes — I set out a bowl to share with my office mates to see if they'd agree.  

Find out the results.

Make like crccooks and take rice from afterthought to addictive with the addition of bright and zesty lime, cilantro, and a clever cookery technique.

Cilantro-lime brown rice: perfect for burritos, burrito bowls, and as a side to any of your Mexican favorites!

For more — and the recipe — visit his blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

Are you sick of watching bundles of leftover herbs languishing in your crisper? Fret not, there's an easy solution: plant an herb garden. Resilient and low-maintenance, most herbs can grow indoors or outside — a backyard, deck, or balcony are ideal, but a sunny countertop will suffice — leaving little reason not to break out the potting soil, a trowel, and some seeds or herb starts. You'll not only waste less, but will be inspired to add fresh herbs to dishes more often, a boon for both your conscience and your palate. Before you rush off to the nursery, keep these step and tips in mind.

• Assess the situation to determine what sort of set-up is ideal. Do you have a backyard? How long do you plan to live in your current home? If you can dedicate a corner of your backyard to the venture, and aren't planning on uprooting any time soon, consider a raised bed, either store-bought or DIY, which will provide enough space for a vast variety of herbs. If you're looking for a smaller-scale solution, terracotta or ceramic pots are a great alternative.
• Consider what herbs you cook with most often. It can be easy to get carried away when browsing seed catalogs or the herb start section of your nursery. Plant only what you'll realistically use in order to avoid waste; you can always add more to the mix later. Herbs like basil, parsley, mint, thyme, rosemary, and cilantro are most practical, but consider chives, dill, tarragon, oregano, or more-exotic varieties like Thai basil, marjoram, or savory if you think they'll be a worthwhile addition.
• Gather up the necessary equipment: Even if you're going the raised bed route, consider separate terracotta planters to restrict the growth of plants like mint that tend to grow rabidly, lest they overrun your other plants. You'll also need potting soil, a sturdy trowel, seeds or herb starts, a hose with a sprinkler attachment or a watering can, and a pair of gardening gloves. If your herb garden will live by a sunny window, make sure to buy planters with a saucer to collect excess water and avoid messy cleanup; alternatively, try one of these clever indoor setups.

Keep reading for the rest of the steps.

If you're not yet acquainted with your supermarket's bulk aisle, there's no time like the present. Assuming your market has high turnover, bulk items are generally fresher, more economical — particularly when you need just a bit of an ingredient — and allow for eco-friendly shopping as they reduce and can even eliminate disposable packaging from the equation. Add to that the variety of snacks, staples, and even spices on offer in some stores, and it's no wonder many swear by this section. But before we get carried away, keep these tips in mind:

• Stock up on storage containers: Transfer your newly bought loot to a sturdy storage container — whether it be a pop-top container for grains, nuts, dried fruit, and the like, or small jars for spices — to avoid a pile up of flimsy plastic bags, and an organizational headache. That said, if you're planning to use up the contents of your purchase within a few days, don't sweat it.
• Don't get too carried away: It's easy to get excited by the plethora of options on offer, snapping up a bit of this and a bit of that, but keep in mind that like a buffet, the bulk aisle's variety can lead to overconsumption, overspending, and even waste. Buy what you think you'll use in a few weeks (longer if you're shopping for spices, oils, or vinegars), unless you're shopping somewhere unusual, and don't think you'll find the ingredient elsewhere. You can always come back for more!

Keep reading for two more tips.

Sometimes more really is more, as is the case with FreshTart's fully loaded, Poppycock-inspired ice cream.

Hellooo brown butter, salty caramel, and glazed almonds, spun into a popcorn-infused custard base. I'm telling you, this beauty hits all the right crunchy-creamy-salty-sweet notes.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

• Extra cheese to the extreme: taste testing Pizza Hut's latest creation — Zagat
• Michael Pollan on kimchee, TV dinners, and more — Grub Street New York
• Feast your eyes on 10 gorgeous food Tumblrs — HuffPost Taste
• Magical Microplane: unusual uses for the stellar tool — America's Test Kitchen
• All the zingers from episode one of Anthony Bourdain's latest show — Eater
• The latest in bizarre beverages: elephant dung beer — Delish
• Passionate pimento cheese fans up in arms over changes to a classic recipe — ESPN

While we'll happily dig into an ooey-gooey grilled cheese starring sharp cheddar or American cheese — bonus points for homemade — there's something to be said for exploring the cheese counter's other enticing options. Most aged cheeses are worth experimenting with — fresh or brined cheeses like chèvre or feta typically don't melt properly — here are some of our favorites; let us know in the comments if we left your favorite off!

• Fontina: This mild, buttery Italian cheese is practically made to be melted; try it with pancetta, basil, and peaches (or strawberries, while we wait on stone-fruit season) for a salty-sweet treat.
• Brie: Creamy, earthy brie; camembert; and other bloomy rind cheeses like Vermont Farmstead's Lillé lend richness, velvety texture, and a mild mushroom-like funk and are particularly perfect when paired with sweet-leaning elements like blackberry jam or fig preserves.
• Raclette: If you love the classic Swiss communal dish based on (and named for) the funky alpine cheese, then consider nestling a hefty handful between bread. Score bonus points by adding chopped cornichon to the mix or using potato bread as a nod to raclette's classic accoutrement.

Keep reading for three other excellent options.