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

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 ...

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

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

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

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

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 ...

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.

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.

The Jacques Pépin Foundation recently awarded grants to three Bay Area community kitchens — Homeward Bound of Marin’s Fresh Starts Culinary Academy, Sprouts Chef Training, and The Salvation Army Napa ...

Today, Jacques Pépin turns 90 years old, and it would be an understatement to say that over the past nine decades, this French chef has left his mark on the culinary world. Throughout his career, ...