Jacques Pepin is still cooking for you (online)
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Date: 2026-04-12
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Comments and reviews: 20
trublgrl
I found Cooking at Home a few years ago and couldn't believe these were new videos. They are actually packed with information, real, usable tips that raise your game. Techniques and habits that he doesn't even speak out loud, but you learn by observing. For instance, if you watch carefully, he usually tastes his produce as he's cutting it. Why If the chili is too mild, he uses more, if the tomato is too acidic, he adds salt, he taught me to realize that flavor can only be judged by the tongue, and not the recipe.
Also, he leaves half a thing sometimes. I always use the whole onion, the whole pound of meat, the whole pepper. He will leave half, or a quarter, or only use a quarter. He uses the right amount to balance his dish, not the right amount to keep his fridge clean.
There's so much to learn watching the master at home.
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I found Cooking at Home a few years ago and couldn't believe these were new videos. They are actually packed with information, real, usable tips that raise your game. Techniques and habits that he doesn't even speak out loud, but you learn by observing. For instance, if you watch carefully, he usually tastes his produce as he's cutting it. Why If the chili is too mild, he uses more, if the tomato is too acidic, he adds salt, he taught me to realize that flavor can only be judged by the tongue, and not the recipe.
Also, he leaves half a thing sometimes. I always use the whole onion, the whole pound of meat, the whole pepper. He will leave half, or a quarter, or only use a quarter. He uses the right amount to balance his dish, not the right amount to keep his fridge clean.
There's so much to learn watching the master at home.
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leesagrrl
Thanx so much for this! Jacques may be my only real Cooking Hero. I worked as a Short-Order Cook in a few places, my faves being Pizza/Hamburger type restaurants. and I was a Sous-chef in a few Italian Restaurants, all in the SF Bay Area, and one of the chefs I worked with was a huge fan of Jacques. He had Taped (VHS) Hundreds and Hundreds of Hours of Jacques from PBS etc. Late at night after work, or sometimes on a Lazy Afternoon, we would get a nice bottle of wine (or more) and sit back and imbibe as much Jacques as we could handle. sigh. And because of that, I LOVE the Intro Music for his show where he's cruisin' the Stores and Parks of where he lives. And I assume the music was made for him. But I LOVE It So. and I'd LOVE to have a copy of the entire song. sigh.
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Thanx so much for this! Jacques may be my only real Cooking Hero. I worked as a Short-Order Cook in a few places, my faves being Pizza/Hamburger type restaurants. and I was a Sous-chef in a few Italian Restaurants, all in the SF Bay Area, and one of the chefs I worked with was a huge fan of Jacques. He had Taped (VHS) Hundreds and Hundreds of Hours of Jacques from PBS etc. Late at night after work, or sometimes on a Lazy Afternoon, we would get a nice bottle of wine (or more) and sit back and imbibe as much Jacques as we could handle. sigh. And because of that, I LOVE the Intro Music for his show where he's cruisin' the Stores and Parks of where he lives. And I assume the music was made for him. But I LOVE It So. and I'd LOVE to have a copy of the entire song. sigh.
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LickingFire
Gotta say, I very much agree on the points of season to taste in recipes. Major annoyance for me.
It's much less problematic in video for the reason Adam gives, but in a text recipe like on a food blog Come on, at least tell me what spices are appropriate (some recipes don't even do this, a good amount (and what spices) to start with, and maybe what I should be looking for in flavor!
Better yet, drop a reasonable number and say around this much, and at least I know I can get a decent result with that amount. Then if I like the recipe, I can start experimenting more the next time I make it.
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Gotta say, I very much agree on the points of season to taste in recipes. Major annoyance for me.
It's much less problematic in video for the reason Adam gives, but in a text recipe like on a food blog Come on, at least tell me what spices are appropriate (some recipes don't even do this, a good amount (and what spices) to start with, and maybe what I should be looking for in flavor!
Better yet, drop a reasonable number and say around this much, and at least I know I can get a decent result with that amount. Then if I like the recipe, I can start experimenting more the next time I make it.
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logicalparadox2897
In addition to the factors mentioned, we have absolutely huge screens today compared the 80s and 90s. Back then a 23 or 25 inch TV was pretty typical. I remember when we upgraded in the 90s to 27 inch. And later a 32 inch.
But those were standard definition screens, which means not only blurry and low resolution, but 4: 3 aspect ratio. Not like today where I'm watching Adam (and Jacques) on a 60 inch 16: 9 screen. And yet our couch is probably half the distance from the TV than it was in my house growing up. We just didn't expect to see a lot of fine details in anything
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In addition to the factors mentioned, we have absolutely huge screens today compared the 80s and 90s. Back then a 23 or 25 inch TV was pretty typical. I remember when we upgraded in the 90s to 27 inch. And later a 32 inch.
But those were standard definition screens, which means not only blurry and low resolution, but 4: 3 aspect ratio. Not like today where I'm watching Adam (and Jacques) on a 60 inch 16: 9 screen. And yet our couch is probably half the distance from the TV than it was in my house growing up. We just didn't expect to see a lot of fine details in anything
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trublgrl
Always remember that everything has a cost. I grew up in the germs scares of the 80's and 90's, that still live to this day. I obsessively wash my hands, and my hands are rough, super prone to cuts, and I get serious rashes on them sometimes. I know it's the constant hand washing, ripping all the oils and moisture from the skin ten, twenty times a day. Especially in the kitchen where I wash with dawn, which cuts grease, including all the natural moisturizers in your skin.
Changing habits is hard, and staying safe has had it's price on me.
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Always remember that everything has a cost. I grew up in the germs scares of the 80's and 90's, that still live to this day. I obsessively wash my hands, and my hands are rough, super prone to cuts, and I get serious rashes on them sometimes. I know it's the constant hand washing, ripping all the oils and moisture from the skin ten, twenty times a day. Especially in the kitchen where I wash with dawn, which cuts grease, including all the natural moisturizers in your skin.
Changing habits is hard, and staying safe has had it's price on me.
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shallmaddocks4690
I've always believed the current over carefulness around germs is too extreme. The things people regularly get exposed to without realising it are a lot worse than most of what will be introduced in the kitchen. Add on to that the high temperatures, sudden ph and salinity changes and I don't think much survives to the plate. Even then your body will destroy like 99. 9% of it.
This doesn't mean I think people should be having chicken breast sashimi but I do think people should relax a little.
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I've always believed the current over carefulness around germs is too extreme. The things people regularly get exposed to without realising it are a lot worse than most of what will be introduced in the kitchen. Add on to that the high temperatures, sudden ph and salinity changes and I don't think much survives to the plate. Even then your body will destroy like 99. 9% of it.
This doesn't mean I think people should be having chicken breast sashimi but I do think people should relax a little.
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sinkpisserpro
On that odd little garlic shaver: it almost looks like it's a grater for people with limited mobility, what with the spline curve shape and large handles and all. Whenever I buy kitchen gadgets I always try to buy the limited mobility tools even though I'm perfectly healthy because A, they're usually built more robust, B, they are, by design, easier to use, and C, if I buy it, the market will grow and new better low-mobility products will be made, and then I have new toys!
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On that odd little garlic shaver: it almost looks like it's a grater for people with limited mobility, what with the spline curve shape and large handles and all. Whenever I buy kitchen gadgets I always try to buy the limited mobility tools even though I'm perfectly healthy because A, they're usually built more robust, B, they are, by design, easier to use, and C, if I buy it, the market will grow and new better low-mobility products will be made, and then I have new toys!
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rijlqanturis625
Thanks for this, Adam. This touches on something I've found that I dislike with most cooking content on YT. It's too clean, too performative, too formulaic. JP doesnt give a shit. He doesnt need to. As you said, his pedigree is beyond question at this point. He just cooks as a home cook. That is what is so comforting about him. He's not trying to please the haters, he's not chasing an algorithm. He just exists in his moment. Something we all need to do more often.
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Thanks for this, Adam. This touches on something I've found that I dislike with most cooking content on YT. It's too clean, too performative, too formulaic. JP doesnt give a shit. He doesnt need to. As you said, his pedigree is beyond question at this point. He just cooks as a home cook. That is what is so comforting about him. He's not trying to please the haters, he's not chasing an algorithm. He just exists in his moment. Something we all need to do more often.
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sfurules
well, about the hand washing. there's a very big difference between washing your hands at home, versus when you're cooking professionally and serve hundreds of dishes a day. The numbers game swings DRAMATICALLY when you are a professional, and washing makes a lot more societal sense
also I seem to remember from my CNA days that patients were actually proscribed prunes in their meals. not sure. Too old.
Also Adam married my cousin and that's the best thing ever.
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well, about the hand washing. there's a very big difference between washing your hands at home, versus when you're cooking professionally and serve hundreds of dishes a day. The numbers game swings DRAMATICALLY when you are a professional, and washing makes a lot more societal sense
also I seem to remember from my CNA days that patients were actually proscribed prunes in their meals. not sure. Too old.
Also Adam married my cousin and that's the best thing ever.
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DaleBaker-e3u
I really like him. His like your Uncle honestly. There's a video of him doing probably his first presentation way back in 1975. He was very young back then. I am from the UK I find it cute that the US uses old measurements. We have used litres in gas for about 35 years. And from about 1990-1995 metric in TV cookery shows. But I am ok with old units and measurements. We still use miles for distance, pints for beers, inches for pizza, but some places use centimetres.
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I really like him. His like your Uncle honestly. There's a video of him doing probably his first presentation way back in 1975. He was very young back then. I am from the UK I find it cute that the US uses old measurements. We have used litres in gas for about 35 years. And from about 1990-1995 metric in TV cookery shows. But I am ok with old units and measurements. We still use miles for distance, pints for beers, inches for pizza, but some places use centimetres.
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tpauofvulcan
a comment on your comment Adam about us seeing in a video how much salt etc you are putting in. Thats great, but i am not watchignand constantly reqinding a video when cooking. i watched it once, and wrote down (or blessedly found someone else or you wrote it down) and i putit into my recipe software and i go through the steps when i cook. at 0 point in time do i have the option to watch a video while cooking.
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a comment on your comment Adam about us seeing in a video how much salt etc you are putting in. Thats great, but i am not watchignand constantly reqinding a video when cooking. i watched it once, and wrote down (or blessedly found someone else or you wrote it down) and i putit into my recipe software and i go through the steps when i cook. at 0 point in time do i have the option to watch a video while cooking.
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swedneck
the he doesn't wash his hands after touching meat! thing is so foreign to me, i grew up having a little bite of the raw ground pork while cooking!
the only time i'll even think about it is when handling chicken, and even then i just can't bring myself to do anything more than minimize contact because i've literally never heard of someone getting sick from chicken and it just feels silly to worry about it.
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the he doesn't wash his hands after touching meat! thing is so foreign to me, i grew up having a little bite of the raw ground pork while cooking!
the only time i'll even think about it is when handling chicken, and even then i just can't bring myself to do anything more than minimize contact because i've literally never heard of someone getting sick from chicken and it just feels silly to worry about it.
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unit--ns8jh
The man wrote a book about knife technique but I was always amazed by the precision with which he handled a spoon, I watch a lot of cooking content and haven't seen anyone come even close
I also think about him everytime I'm cooking hardboiled eggs, cause I use his technique of draining the eggs, giving them a toss in the pan to break the shells and then pouring cold water in the pan for easy peeling
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The man wrote a book about knife technique but I was always amazed by the precision with which he handled a spoon, I watch a lot of cooking content and haven't seen anyone come even close
I also think about him everytime I'm cooking hardboiled eggs, cause I use his technique of draining the eggs, giving them a toss in the pan to break the shells and then pouring cold water in the pan for easy peeling
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samruda23
It's so great that you put out this tribute to JP. As far as the celebrity chef genre goes, JP is the gift that keeps giving. These short form videos are solid and the recipes work. He is a teacher first and foremost. I also admire him as a man. Everyday that he is among us is a gift.
P. S: your recipe for pot roast places you in semi rock star status as well: )
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It's so great that you put out this tribute to JP. As far as the celebrity chef genre goes, JP is the gift that keeps giving. These short form videos are solid and the recipes work. He is a teacher first and foremost. I also admire him as a man. Everyday that he is among us is a gift.
P. S: your recipe for pot roast places you in semi rock star status as well: )
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gorelovelive
Hey Adam regarding your last question: You certainly will be. I basically learned how to cook with your videos, and I binge rewatched recipies on bad days far more than I would like to admit. I think I like your videos so much cause I have similar view on home cookery with minimazing efforts and stuff. Just wanted to say thanks!
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Hey Adam regarding your last question: You certainly will be. I basically learned how to cook with your videos, and I binge rewatched recipies on bad days far more than I would like to admit. I think I like your videos so much cause I have similar view on home cookery with minimazing efforts and stuff. Just wanted to say thanks!
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moons. 1363
Jacques is so precious! He represents French cooking of the home, not the restaurants. The way he cooks reminds me more of how my grandmother (same generation) cooked, and the habits my mom and I inherited.
Btw Adam, porc au pruneaux is a classic! We usually would make ours in a cocotte en fonte (a Dutch oven, but uh, French.
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Jacques is so precious! He represents French cooking of the home, not the restaurants. The way he cooks reminds me more of how my grandmother (same generation) cooked, and the habits my mom and I inherited.
Btw Adam, porc au pruneaux is a classic! We usually would make ours in a cocotte en fonte (a Dutch oven, but uh, French.
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Zelmel
I never knew about Jacques' injury in the 70s that hurt his right arm, but that answers a super minor thing that had always been in the back of my mind (largely unnoticed) about how he moved in his many cooking series. Totally makes sense why he moved in unexpected ways at times and favored one side slightly when examining it now.
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I never knew about Jacques' injury in the 70s that hurt his right arm, but that answers a super minor thing that had always been in the back of my mind (largely unnoticed) about how he moved in his many cooking series. Totally makes sense why he moved in unexpected ways at times and favored one side slightly when examining it now.
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johnnyk4551
By far my favorite chef. Thanks for posting this Adam, Jacques really is a treasure and watching his video's are always so comforting. I often have him on in the background as I cook in my kitchen, learning new tips and trips and mimicking his French accent: . I hope his daughter can bring a little more comfort.
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By far my favorite chef. Thanks for posting this Adam, Jacques really is a treasure and watching his video's are always so comforting. I often have him on in the background as I cook in my kitchen, learning new tips and trips and mimicking his French accent: . I hope his daughter can bring a little more comfort.
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werzam518
Loool, I just randomly started procrastinating and watching Jacques Pepin videos yesterday, never watched before, randomly found one of his videos on feed, and was very happy with overall vibe, and now you're making video on him, it's Universe's call, ahah
(skipped your previous vid funnily enough )
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Loool, I just randomly started procrastinating and watching Jacques Pepin videos yesterday, never watched before, randomly found one of his videos on feed, and was very happy with overall vibe, and now you're making video on him, it's Universe's call, ahah
(skipped your previous vid funnily enough )
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1998tkhri
Interesting that you find the 80s aesthetic comforting with him but concerning with Tesla. I tend to agree with you and see the difference, but watching the two videos close enough together, I noticed it. I also used to have those pointed-hat food colorings growing up even though I'm borderline Gen Z.
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Interesting that you find the 80s aesthetic comforting with him but concerning with Tesla. I tend to agree with you and see the difference, but watching the two videos close enough together, I noticed it. I also used to have those pointed-hat food colorings growing up even though I'm borderline Gen Z.
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