Jacques Pépin

Chef Jet Tila returns to take Thanksgiving calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, Milk Street team gives mashed potatoes a makeover, and Jacques Pépin shares his Thanksgiving plans.

Celebrated French chef Jacques Pépin teaches a masterclass in deboning chicken and shares stories from his early days cooking at the Plaza Athénée. The episode also includes tips for Parisian cakes, a French spin on the American burger, and a recipe for Chickpea Flour Flatbread.