There was a time when cooking was about, well, cooking. Then it became something much more.

Chef Brad Leone discovers how legendary chef Jacques Pépin prepares his ideal last meal.

Why would a manager order 15,000 donuts? The answer begins with a mistake we make in love: confusing what worked with why it ...

Tom Colicchio's Thai-style watermelon salad earned the top spot for its bold combination of sweet, spicy, savory, and acidic ...

With instructions and images explaining how to carve vegetables and deconstruct a lamb, "La Technique" by Jacques Pépin ...

Scrambled eggs are a popular breakfast dish, but there's one common ingredient you can completely skip, according to ...

For many of us, scrambled eggs are the one dish we reckon we've already cracked. A few eggs, a splash of milk, a knob of butter in the pan — job done. But according to the late chef Anthony Bourdain, ...

Bananes flambées is a classic dessert featuring roasted bananas in a rich caramel sauce flambéed with dark rum, perfect for ...

When Oceania Cruises announced it was replacing its much-loved French fine-diner Jacques, the backlash was swift.

In his groundbreaking “La Technique,” Jacques Pépin showed Americans how to do everything from carving swans out of apples to breaking down lamb.

Use a melon baller to create spheres of juicy watermelon for Jacques Pépin's stunning salad, or simply cut the fruit into ...