Katie Brown is an editor for Food & Wine specializing in kitchen product reviews. An avid home cook and baker, she has tested countless kitchen tools, appliances, and cookware over the years. As a ...
Pépin serves his tuna tartare with onions, scallions and a garnish of bread and cucumbers. For tuna tartare, Pépin recommends dicing the fish with a knife instead of using a food processor, which ...
Chef Jacques Pepin was inducted into the French Legion of Honor, his home country's highest civilian honor, in 2004. Chef Jacques Pepin's career in food began long before he started teaching home ...
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