When it comes to nailing the details of this elegant appetizer, it’s unsurprising that legendary French chef Jacques Pépin is an expert. The cookbook author, TV personality, and culinary educator has ...

"Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. Eat them at room temperature, sucking out ...

Cook your way through these dishes from iconic chef Jacques Pépin to build a solid foundation in French cooking — and enjoy some amazing fare while you're at it. Jodie Kautzmann is an editor, baker, ...

Legendary chef Pépin (Jacques Pépin Art of the Chicken) dishes up valuable advice for saving time, money, and effort in the kitchen. Special attention is given to repurposing leftovers, with Pépin ...

The subtle details of cooking matter most when you’re making something simple. If you’re preparing a steak — which has a very short ingredient list and relies heavily on the sear — just a few degrees ...