French Highlights

Epicurious' Around the World in 80 Dishes takes you to Southwestern France with a demonstration of a recipe for Cassoulet prepared by Chef Heinrich Rapp of The Culinary Institute of America, part 2.

Epicurious' Around the World in 80 Dishes takes you to Southwestern France with a demonstration of a recipe for Cassoulet prepared by Chef Heinrich Rapp of The Culinary Institute of America, part 3.

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don't be daunted when making this classic dish; Paul shows you how easy it can be.

Johnson Yu of the French Culinary Institute Gives His Secrets for Perfecting Brioche

Bernard Guillas and Jean-Michel Bergougnoux share their tips for perfect sauces at DeGustibus Cooking School

One of the five ''mother sauces'' of French cuisine, this velvety sauce has a reputation for being hard to make. Master it and you can consider yourself a French chef.

Learn to make pate brisee, a flaky, buttery pastry crust great for pies, tarts, and quiches.

This rich soup – served cold – combines leeks and potatoes to create a culinary treat for your taste buds.

This French stew, first made famous in America by Julia Child, is the perfect dinner for those cold winter nights.

Bouchon Bakery's Ben Hershberger and Alessandra Altieri taste 11 breads to find the best one

The Ai Fiori, Marea and Osteria Morini chef shows The Daily Meal how to make scallops with butternut squash caponata

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