american – FoodWatcher

How Win Son Bakery Makes One of Brooklyn’s Best Breakfast Sandwiches

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

If you live in North Brooklyn, chances are you’ve already heard of Win…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

If you live in North Brooklyn, chances are you’ve already heard of Win Son Restaurant and Win Son Bakery, two establishments (located across the street from one another) that offer their founders’ spin on Taiwanese American cooking. And now, you can make their food at home thanks to their newly-released book, Win Son Presents a Taiwanese American Cookbook.

How to Make an Omelet, According to Pros

I like to think of myself as a capable home cook, but the perfect omelet remains elusive. And believe me, I’ve tried. I’ve attempted to make American diner-style omelets, much like the ones I ate in my college dining hall that came stuffed with gooey cheese, mushrooms, and spinach. I’ve followed the French techniques, cooking the eggs in a generous amount of butter until barely set. But, regardless of what I do, the omelet inevitably falls apart. What should resemble a fluffy cloud of eggs overcooks, breaks, or—in the worst cases—gets horribly stuck to the pan. What am I doing wrong? I decided to get to the bottom of this culinary mystery, once and for all.

Broadly speaking, there are two prevailing omelet styles I wanted to tackle: the French omelet and the American, or diner-style. Of course, there are countless other types of omelets in the world, from the Japanese tamagoyaki to the Spanish tortilla—but I’m focusing on the French and American styles as a starting point.