Julia Child is most famous for making French cuisine accessible to the masses with her first book "Mastering the Art of French Cooking" and her subsequent groundbreaking television show "The French ...

I enjoy many egg dishes, but I prefer a single egg texture — custardy. Soft, a little gooey, bordering on runny, velvet on the tongue. For me, a classic French omelet — a thin skin of cooked egg ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

The process of separating the eggs and yolks, and then folding in the whisked egg whites, delivers the "edible magic trick" that is the souffled omelet. (AP Photo/Matthew Mead) An omelet can be a ...

In Europe, it’s called an omelette; in the states, we drop the final letters. But no matter how you spell it, omelet is the word we’ve settled on for eggs that have been beaten and cooked into a ...

Here's how they're different. Some of the best cooking advice I ever received was “You have to crack a lot of eggs to make an omelet.” While I was learning the process, I couldn't begin to count the ...

MADISON, Conn. — Standing in his kitchen, beneath the fish- and asparagus-themed tiles that he painted, near the cookbooks that he wrote, under the watchful eye of the French poodle he adores, Jacques ...

At hotel breakfasts, fancy brunches or even the college dining hall, the omelet station always felt like the height of luxury to me. Omelets hold a revered, almost mythical position in popular and ...