Acclaimed French chef Jacques Pepin (center) has had an extraordinary 60-year career. He says his new cookbook, Jacques Pepin: Heart and Soul in the Kitchen, will be his last. Maybe. Evan Agostini/AP hide caption

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What Would Julia Child Do? Jacques Pépin Says: Add More Butter

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Frederik de Pue whisks mayonnaise, instead of raw eggs, into his bearnaise sauce. Ted Robbins/NPR hide caption

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How To Hack Béarnaise, A Mother Of A French Sauce

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Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption

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A Boozy Parisian Pineapple That Tastes Like The Holidays

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A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Pierre Gros/PeerJ hide caption

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How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line. Photos by Shimon and Tammar, Courtesy of Shimon and Tammar hide caption

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