If you're looking to make your soup a little more hearty, or it's turned out a bit too thin, there's a simple ingredient you can add to help thicken it up ...

Among names like Julia Child, Alain Ducasse, and Auguste Escoffier, Jacques Pépin has cemented himself as a culinary legend. The French chef has received 24 James Beard Awards, written over 30 ...

The influential French American chef, author, television personality and educator Jacques Pépin has spent seven decades teaching home cooks that French cooking doesn’t require formal training or fancy ...

Jacques Pépin offers an ingenious saute method in this chicken thigh dish. He makes slits on the flesh side of the thighs along the bones so they cook faster, then sets them skin side down in a dry ...

Jacques Pépin’s Creme au Chocolate is a cross between chocolate mousse and chocolate pudding, made with a custard of milk, eggs, and sugar that boils briefly. He stirs the hot mixture into bittersweet ...

The opportunity to get tangible learning experience in a restaurant that has a deep appreciation for food and the people who make it isn’t the norm these days. However, it makes Symon happy to see how ...

Onion Soup Gratinée Lyonnaise, Pan-Broiled Venison Steaks and Cheesecake Roland. Cuisine bourgeoise meets haute cuisine in this sophisticated French-country dinner. There's hardly a more classic ...

Before you submit an error, please consult our Video Help page. Jacques Pépin: Cooking with Claudine is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, ...

From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “This is a classic recipe, usually made with veal, but it works just as well using a chicken breast, which is much easier to find and less ...

Jacques Pépin sits on a stool in the kitchen of his Madison home with a pegboard wall of cooper pots as a golden backdrop and his black miniature poodle, Gaston, at the alert by his side. Pépin shows ...

Jacques Pépin is proof that beautiful cooking doesn’t need to rely on excess or luxury ingredients in order to be delicious. The renowned chef grew up in France during World War II's rationing, an ...