"I am very often considered the quintessential ‘French chef,'" he says with an unmistakable French lilt. "My accent is very Yankee," he jokes.

Ina Garten adds a splash of water to her eggs and uses both oil and butter in the pan. Garten also stirs the eggs constantly while cooking until they're almost set. Garten credits Jacques Pépin with ...

In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...

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 picks chanterelles every summer in the backyard of his Connecticut home. They pop from the ground, wavy golden goblets waiting for him in the shade. Those chanterelles, prized by chefs ...