From Season 10
Could we defy 100 years of French culinary tradition and create an omelet you could get right the first time?
The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.
What’s the best pan for making an omelet?
Why can’t you just use melted butter in the French Omelet recipe? What if you don’t freeze the butter?