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.

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 ...

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 ...

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

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy lightly cooked egg. The show continues as ...

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in ...

Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany. The traditional version ...

Preheat the oven to 325 degrees. FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil. Combine the chocolate, butter, the remaining 5 teaspoons oil ...

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice ...

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 ...

Traverse the 600-mile trail that connects California’s 21 missions. Peer behind an ornate mission altarpiece that, for more than two centuries, has hidden murals painted by the Ohlone Indians.

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.