A tortilla can be the base of so many quick dishes. Jacques Pépin uses a tortilla and simple ingredients for toppings as a ...

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

Jacques Pépin shares his affordable and easy way to dress up broccoli rabe. It's light, tasty, uses only a few ingredients, and is a simple side dish.

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.

Nearly twenty years later, this emotion-inducing tart is still iconic.

Contrived dissent is better than nothing, especially if the contrivance itself is taken seriously. But the most valuable form ...

The late founding director of Boston University’s visionary food and wine programs launched hundreds of students.