When popular fast-casual chains CAVA and Sweetgreen first started out, the prevailing industry belief was that the more focused the menu, the better. By keeping things simple with build-your-own ...

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 ...

Sometimes it's worth going the extra mile to make a classic dish shine, and Jacques Pépin found that this roast chicken brine ...

A chef names 5 chain restaurants serving the best jalapeño poppers, from Sonic’s Ched’R’ Peppers to Chuy’s Chile Relleno.

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.

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.

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, ...