Proclaimed the “king of chefs, chef of kings,” Georges Auguste Escoffier was a French-born chef and restaurateur who revolutionized both his profession and the public’s palate nearly 100 years ago.

"The brown Betty is a retro recipe that, like a fruit crisp or crumble, never goes out of style. It goes back over a hundred ...

Getting your Trinity Audio player ready... He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he couldn’t even reach the stove.

The food landscape is always changing, but some recipes don’t need to. Some things were perfected a long time ago, and when it comes to the classics, they’re great exactly as they are. Why update them ...

Proclaimed the “king of chefs, chef of kings,” Georges Auguste Escoffier was a French-born chef and restaurateur who revolutionized both his profession and the public’s palate nearly 100 years ago.

Long before celebrity chefs and open kitchens, Georges Auguste Escoffier turned chaotic backrooms into disciplined culinary brigades. His methods, from codifying recipes to defining kitchen roles, ...

From the chaos of aristocratic feasts to the precision of modern kitchens, Georges Auguste Escoffier transformed cooking into a disciplined craft. His brigade system, codified recipes, and focus on ...

An “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...