In honor of the Paris Olympics, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread.

Questions in this episode:

"I have a question about making a gluten free baguette at a high altitude."

"I used to love making green peppercorn sauce with beef demi glace, but I lost my old recipe. Help!"

"I saw a black chicken used on a cooking game show and subsequently found one at the local Asian market. Is there a specific recipe you’d recommend trying and can the carcass be used for stock and extra skin saved for schmaltz?"

"I bought a spice mix while on vacation in the south of France, but I can't figure out what it is or how to use it. Can you help me identify it?"