Who knew it was possible to download a bottle of wine straight from your USB port? This humorous sketch will show you how it’s done.

Learn how to make a delicious lobster dish with Tony Lenormand and Oumar Kaba of La Mendigotte in Le Mans. In the first part of this step-by-step series, you’ll learn how to chop the vegetables and boil the lobster—alive!

Oumar shows us how to cook the lobster and the vegetables in the second part of this delicious recipe.

Oumar puts the finishing touches on his new recipe for restaurant La Mendigotte: lobster medallions and baby vegetables in a lemon butter sauce, now also known as “Four Hands for One Piano.” No matter what you call it, it looks scrumptious!

This video is not for those who tear up easily. At this foire aux oignons (onion fair), you’ll learn how onions can predict the weather, how to cook them, and what scandalous meanings the word “onion” can have in French.

A grape harvest right in the heart of Paris? Some might call it a miracle, but the “Vendange Château Charonne” (Charonne Castle Grape Harvest) is celebrated each year with a huge block party in the eleventh arrondissement. There are plenty of prizes to win (thousands, in fact!) and delicious wines to sample.

Enjoy a stroll through the Python-Duvernois neighborhood fair, where a lot of activities are going on––food stands, bike rides, and much more!

The locals interviewed at the Python-Duvernois neighborhood fair defend the reputation of their area and compete to win a roll of paper towels (or perhaps something a little more prize-worthy).

Georges Laraque, one of the most renowned hockey players in the NHL, tells us about an innovative project: vertical farming, whose technology will limit the use of natural resources needed to grow plants.

Armande has turned an old farm near Strasbourg into a mouth-watering country store complete with live rabbits and ducks. According to Armande, it’s also one of the few places to get food in her village, so chances are business is booming!

As in the United States, the price of organic products is relatively high in France. But hopefully this will not be the case for too much longer, as the French Minister of Agriculture has just pledged an investment of six million euros in the organic sector. Learn more about the state of organic farming in France in this video.

Nicolas introduces some specialties of the Alsace region at the Alexandre Dumas Catering, Hospitality, and Tourism College. In this episode, pastry chefs bake some delicious cookies called “manele” and “bredele.” It’s never too early to start planning your next New Year’s fête!

If you’re ever in Arles, make sure to stop off at this scrumptious fresh food market, full of local cheeses, vegetables, and fish straight off the boat!

You might have noticed that the French word for breakfast literally means “little lunch.” Instead of the pancakes and waffles of the US and the full breakfast of the British Isles, the French prefer a lighter fare for their morning meal. But that doesn’t mean they won’t chow down later in the day….

Come inside this fabulous restaurant and bar in Paris’s 19th arrondissement and see what the chef is preparing and the bartender is mixing. Just don’t watch this one on an empty stomach!

Christophe Bertrand, manager of Bellevue Chocolates, shares some of his chocolate-making secrets, from ganaches to mouth-watering pralines.

Meet Jean-Phillipe Talbot, pizza man at Montréal’s F&F Pizza. F&F is a gourmet pizza shop, owned by the multi-talented company Rhinoceros, where Francophones and Anglophones alike can come to savor a slice (those who can afford it, that is).

So what do the Fs of F&F Pizza stand for? Frais et Fabuleux—Fresh and Fabulous! Watch the magic unfold as Jean-Phillipe makes a “carbonara” pizza and a “hab’s” pizza. Just don’t watch on an empty stomach.

Fanny’s not only an expert on what to wear during different seasons—she clearly knows all about what’s good to eat. Raclette or rougail sausage, anyone?

Feast your eyes on some of the finest organic produce Quebec has to offer! Farmer François shows us all the best of November’s fruits and vegetables — from the staples, like apples, potatoes, and garlic, to the less usual offerings, like black eggplant and kohlrabi.