Each notable chef brings their own take on technique, but on matters of food safety and hygiene, there is less room to argue.

A tortilla can be the base of so many quick dishes. Jacques Pépin uses a tortilla and simple ingredients for toppings as a quick snack or weeknight dinner.

Jacques Pépin’s “steak grandma” — inspired by his mother-in-law, Julia, who was from Puerto Rico — is packed with flavor and ...