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

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

Chef Brad Leone talks with legend Jacques Pépin about what his dream last meal would be.

Chef Brad Leone learns from Jacques Pépin on how to perfect recipes with precision and technique.

Jacques Pépin's classic Alsatian choucroute garnie is the perfect hearty wintertime dish. It's easy to make with store-bought sauerkraut and includes pork ribs, sausages, ham, and potatoes. Serve it ...

Discover 29 delicious ways to cook with liver, marrow, fish heads, bones, and more, with recipes that highlight the best of nose-to-tail cooking.

Called "soupe à l'oignon" in France, classic French onion soup includes beef stock, dry sherry, Worcestershire sauce, and ...

Place anchovies, olive oil, red wine vinegar, balsamic glaze in blender. Blend until everything is well combined. Taste and add salt, pepper as needed. Coat chicken breasts in all-purpose flour (or ...

Built for slow cooking and steady heat, these recipes show how a Dutch oven turns everyday ingredients into deeply satisfying ...

From baked Brie to croquettes, dips, and biscuits, these recipes for cheesy starters and hors d'oeuvres will have your guests coming back for more.

Forget the era of the endless cruise buffet. High-seas dining has arrived, with quality to rival the finest tables on land. Nowhere is this culinary evolution more evident than Celebrity Xcel ’s Le ...