In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...

Discover French chef Julia Child's expert technique for making perfect omelets that won't stick -- without the need for fancy ...

Omelets are trickier than they look, so this video calls out the biggest mistakes. From overfilling to the heat level, tiny ...

I have worked many a brunch omelet cooking stations. Having a Swiss/French looking over your shoulder making sure your technique was correct made me appreciate the right way to cook an omelet. This is ...

It’s vibrant green and looks like a small, under-ripe tomato hidden under a delicate, paper-like husk. Peel back that wrapping to reveal firm, slightly sticky flesh with a scent faintly reminiscent of ...

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 ...

There is something almost magical about an omelet filled with tender shrimp and melted cheese. The Italians, especially my Italian Chef friend, Paola Bogli, from Stalla at the Beau, would freak out.