Roast chicken is best when marinated in a delicious brine. This two-ingredient, Jacques Pépin-approved version is practically a guaranteed hit.

Sometimes mistakes lead to brilliant inventions, however, and such is the case with Jacques Pépin's Maman's cheese soufflé.

Pepin says he often makes this recipe at home when I in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

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 ...

Chef Brad Leone reflects on a lifetime of cooking and food philosophy with Chef Jacques Pépin.