Gordon Ramsay’s stylish restaurant in Versailles has impeccable food, but the service is royally exasperating.

“Dessert without cheese is like a woman with one eye.” So goes one of the many blunt aphorisms peppered throughout Larousse Gastronomique.

Wait, I didn’t sign up for a remedial class.

Your market basket loaded with produce, olive oil, and fish, you saunter home and marinate the vegetables. The following evening, you invite your friends over.

This issue’s recipes come from the world’s finest cooking schools. Here are some of our favorites.

The fact that Mastering the Art of French Cooking—a great, eternal gift to American home cooks—got published at all is a miracle.

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

Remember back in history class, when they told you that spices were prominent in medieval times to keep meat from spoiling? They were wrong.

How one of our cooks turned a fancy, time-intensive dessert into something you can make at a moment's notice.