Chef Jacques Pépin: This culinary master has done more to shape the way we eat today than we'll ever be able to quantify. His books and recipes are classics, but it's his cooking shows that hold home cooks and restaurant chefs alike captivated. Perhaps most mesmerizing of all is his impeccable, effortless knifework. So when Pépin paid a visit to our test kitchen (and recorded a podcast!), we asked him to share his secrets for some of his best handiwork. Sharpen your knives and get ready: You're about to get schooled by a legend.
Forget what you thought you knew. This is the only way to dice an onion.
You know who doesn't buy frozen artichoke hearts? Jacques Pépin.
Watching Chef Pépin peel this apple in one fell swoop is nothing short of mesmerizing.
We can't believe we've gone our whole lives without knowing how to do this.
Genius about those miniature faux cherry tomatoes, though.
All we want for our next birthday is a miniature fish carved into a fluted button mushroom cap.
"Lemon pig" is definitely the next wave of produce-forward dining.