Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain.

An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the ...

There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with Lemon-Thyme Butter. For large get-togethers or ...

Brandade De Morue au Gratin is a dish Jacques regularly made for his mother-in-law. He demonstrates it in the step-by-step at the beginning of the show. He continues on with an elegant Sea Bass in ...

The Navajo Generating Station is coal-fired power plant in Arizona, just outside the Grand Canyon National Park. It’s one of two coal plants that supplies more than 40% of Los Angeles’ power.

From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish. When I was a young man, I often made it with my friends at two or ...

Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookies like Pigs Ears and Sugared Puff Paste Sticks in the episode’s opening ...

Episode 103: Sweets For My Sweet Recipe: Individual Chocolate Nut Pies The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a ...

Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of ...

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making the dish in the step-by-step recipe.

Made from a puree of dried apricots, egg whites, and crushed pistachios, this intensely flavored soufflé is sweetened by the corn syrup in the puree, which also helps the soufflé hold together ...

Crêpes a la Confiture are a childhood favorite of many a Frenchman including both Jacques and his best friend of 50 years, Jean-Claude. Jacques quickly makes the crepe batter for this tasty ...