Grab a vermouth, check what spirits you have on your bar cart, and play around with Pépin’s formula for a quick, ...

As bread is baked, the starches in the dough gelatinize, absorbing water and expanding with heat. This process is crucial for transforming the dough into the texture you expect from finished bread.

If you want to make your dinner party a hit, or just want to fancy up your salmon, then consider this tip from Chef Jacques ...

After more than 80 years in Muskegon, Cole’s Quality Foods — known for inventing the first commercially available frozen garlic bread in 1973 — has halted production at its original plant, notifying ...

A friend once said there’s no such thing as soup season — it should be enjoyed year-round. As someone who just happily ordered a cup of chicken wild rice soup on a 90-degree day, I agree. But when the ...

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, ...

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, ...

Pumpkin bread seems like one of those fall treats you can’t really mess up. As long as it tastes like pumpkin, is packed with spices, and isn’t totally dried out, you have yourself a winner, right?

The chef and restaurateur is out with a new cookbook. Chef and restaurateur Christian Petroni is an authority on all things Italian American cuisine, and the Bronx-born Food Network star is plating up ...

Martha Stewart is iconic for a slew of reasons (remember her Sports Illustrated debut?), but her foolproof recipes certainly top the list. Among them, her signature banana bread recipe has been a ...