When Julia Child made her first television appearance in 1962, she didn’t prepare boeuf bourguignon or coq au vin. Instead, she introduced Americans to the art of French cooking with a simple staple: ...

In this episode of In the Kitchen with Matt I will show you how to make an omelette. This omelet recipe is really easy to ...

Whether you are a culinary school alumni or you are just an avid watcher of The Bear, you're likely familiar with the French omelet. Unlike the American-style folded omelets that are cooked on high ...

Ina Garten adds a splash of water to her eggs and uses both oil and butter in the pan. Garten also stirs the eggs constantly while cooking until they're almost set. Garten credits Jacques Pépin with ...

Cookbook author Michael Ruhlman has written the book on eggs — literally. His "Egg: A Culinary Exploration of the World's Most Versatile Ingredient" is a definitive guide on how to cook an egg in ...

Omelet: Break the eggs into a bowl. Add salt and pepper and water; mix with a fork until yolk and whites are barely combined, about 30 strokes. Place butter in 7-inch nonstick skillet. Heat over high ...

Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, ...

Cook asparagus in a pot of boiling water (Unsalted), for 3 to 5 minutes until asparagus is bright green and tender yet still crisp. Drain pot, then quickly add asparagus to a bowl of ice water. “An ...

So you’re keeping the Easter egg hunt uber-local (ahem, in your house or backyard) this year, which means you’re probably looking for inspiration for Easter brunch, too. Lucky for you, we love easy ...