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.

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.

I just tried this 11/17/2013 with a 5.5 pound PA duck. The duck broken beautifully and I got 1 cup of clear duck fast from it. The surprising thing, to me, was that the wonderful browned skin was ...

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 ...

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 ...

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 ...

Ever wonder how much juice it takes to move water? Explore the Water and Power series and hear Dan’s story on KQED’s The California Report. When you open that faucet, it’s more than water ...

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.

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.

Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours. Drain the beans ...

Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake!

You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. Preheat the oven to 400 degrees. Trim the zucchini ...