The omelet concealed an extra layer of intrigue: folded into the eggs were swirls of gel made from sweet potato starch. Erik Bruner-Yang, Maketto's executive chef and co-owner, likens the starch's cooked texture to melted cheese.
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From Dessert to Drink: How Dot Cookies Are Expanding Beyond the Cookie Aisle
It started with the viral “dot cake.” What was once simply a single-serving…
