Gourmet Live's Esther Sung chats with the National Museum of American History's Paula Johnson and Rayna Green, who take us behind the scenes of the beloved French Chef's kitchen exhibit and preview a major new American...

We're celebrating the chef and author's 100th birthday with vintage videos, French recipes, remembrances, and much more

We see the French Chef shop, bake, and buy in this recently rediscovered footage

Watch Julia and Jacques as they make soufflés, stuffed mushrooms, roasted chicken, and ostrich-egg omelets

Former food editor of Gourmet magazine Sally Darr recounts a food-filled friendship, from Darr's New York City restaurant, La Tulipe, to Child's Provence retreat, La Pitchoune. Enjoy two related original recipes, Chicken Roasted with Garlic Cloves and Soupe Au Pistou ...

Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...

Everybody needs a good recipe for roast chicken. Julia Child thought this version, served at New York's La Tulipe during the 1980s—and which uses an entire head of garlic per person—was so good...

This classic Provençal soup gets a jolt of fresh herbal flavor from a dollop of pistou, which is basically a basil pesto made without nuts.

Judith Jones, the legendary cookbook editor of Julia Child and countless other master chefs, shares the wisdom of experience

From spirits steeped in history to the perennial favorite macaroni and cheese, we’ve got reason to be glad everything old is new again