Food & Voyage

French Cuisine

3 articles

Editorial illustration for How Auguste Escoffier Built the Modern Kitchen: Brigade, Book, and the Making of a Profession
The Table

How Auguste Escoffier Built the Modern Kitchen: Brigade, Book, and the Making of a Profession

Auguste Escoffier revolutionized the modern kitchen by establishing the brigade system for staff organization, codifying French cuisine in Le Guide Culinaire, and professionalizing chef training through mentorship. His enduring contributions continue to shape culinary practices and education worldwide.

Aisha Abasi·October 25, 2026
Top 7 French Pastry Aoli Spread From bon COOK: Ditch That Plain Butter On Your Toasted Sourdough
Recipes

Top 7 French Pastry Aoli Spread From bon COOK: Ditch That Plain Butter On Your Toasted Sourdough

Discover how bon COOK's French-inspired aioli spreads can elevate your sourdough toast beyond plain butter, offering a gourmet alternative. This article explores seven flavorful variations of aioli, perfect for enhancing everyday meals.

Sponsored by bon COOK·July 14, 2026
A perfectly roasted whole chicken, golden brown and juicy, served atop a colorful medley of roasted root vegetables on a rustic platter.
The Table

Chef Duchêne shares her layered roast chicken recipe

Roast chicken is a dish so notoriously difficult to perfect that chefs often use it as a test for new recruits, with even culinary giants like Thomas Keller sometimes yielding 'bit chewy' results, acc

Ryo Hashimoto·May 26, 2026