And while beef bourguignon is traditionally made with red Burgundy, this recipe does not specify a particular wine. Still, Jacques Pépin's hometown of Bourg-en-Bresse is not so far from Burgundy ...

Few foods have had such an explosive impact as has beef tallow. Though it has been around for over a century and was probably a staple in pot roasts and other savory dishes in the kitchens of your ...

Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one.