If you’ve spent any time in the kitchen at all, you probably already know many of the basics of French cooking. Things like making a vinaigrette, roasting a chicken or deglazing a pan — they’re all French techniques. Cooks Without Borders’ bias is toward straightforward bistro-style food — reflecting the way people all over France really cook at home — rather than elaborate, cheffy haute cuisine.

Our French Cuisine Expert, Leslie Brenner

Founder and editor-in-chief of Cooks Without Borders, Leslie is French by marriage. Her husband’s family lives in and around Bordeaux, where she has spent many summers cooking and traveling.