Transfer baguettes to a baking sheet lined with a nonstick mat coated with cornmeal. Roll 1 baguette in the cornmeal and arrange it and other baguettes at equally spaced intervals on the sheet.

Cook the soaked bread on low heat, allowing the center to set, or use an air fryer to make fluffy, hassle-free French toast with crispy edges. Since Jacques Pépin created this dish decades ago ...

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

Renowned French chef Jacques Pépin has a clever tip for making ... While that's melting, slice up some baguette bread into ...

Chef Jacques Pépin frequently shares tips for home ... Using traditional pieces of sliced bread, Pépin twists a drinking glass into each slice to cut out small discs of bread.

Jacques Pépin is world-renowned as a chef and ... Pépin has been awarded the highest honor by the French Government and holds the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D ...

Experience Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and ...

Jacques Pépin is world renowned as the host ... Recently, Pépin was awarded the highest honor by the French Government and holds the title of CHEVALIER DE L'ORDRE NATIONAL DE LA LEGION D'HONNEUR.