Elisa and Masha discuss what they like to eat for breakfast. Besides the traditional fare of baguettes, toast, cereal, and jam, they also enjoy eggs Benedict and hot chocolate.

Sophie and Patrice come up with some variations on their simple but hearty meal of endive with ham. They briefly consider opening a restaurant, but as Patrice points out, cooking for forty-five people is a lot harder than cooking for two.

Patrice gives Sophie the recipe for endives au jambon (endive with ham), a simple but filling dish he learned from his father. Try it at home!

Danièle Gerkens, who decided to give up sugar for a year, discovered some unexpected benefits on her health. She claims that she looks younger, feels healthier, and is free of cravings, but she cautions that everyone reacts differently. You can read another interview with her here.

Danièle Gerkens, a journalist working for Elle magazine, decided to eliminate sugar from her diet for a year. She related her experience in her book Zéro Sucre, explaining that sugar is indeed an addiction, similar to a drug addiction. Are you ready to give up your sweet tooth?

Alessandro becomes a pique-assiette (freeloader, literally "plate-stealer") for a day with his friend Marc Antoine who takes him to rue Montorgueil in the second arrondissement of Paris. What's the big attraction? Friendly shopkeepers give out free food and wine samples daily.

Alessandro visits with some chefs on the occasion of the launch of their book, "Les Grandes gueules et leurs recettes" (Big Mouths and Their Recipes). They take their profession very seriously and are perfectionists like the famous Vatel, King Louis XIV's chef, who was so distraught when a seafood delivery was delayed that he ran a sword through his stomach. Modern chefs need to keep their sense of humor. They are, thankfully, no longer at the mercy of a powerful king, but the Internet can be just as unforgiving.

Our delightful young guide takes the opportunity to explain why she loves her neighborhood of Python-Duvernois. We meet some of the locals, including an aspiring Michael Schumacher and some young footballers.

Listen to the crazy banter on the set as Annette demonstrates the art of crêpe making.

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.

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).

Hugo makes a delicious summer salad filled with fresh ingredients: all kinds of tomato varieties, lots of herbs from his garden, and even some grilled peaches. Enjoy!

A chef deserves the best equipment in the kitchen, and so does the home cook! Chef Philippe Etchebest will help you choose the right pan for the right purpose.

Hugo finishes preparing the falafels and cooks them to perfection: crispy on the outside and ultra-soft on the inside. You'll be dying to take a bite!

Hugo will show you how to make falafel from scratch. Don't worry, it's not hard as it seems. Follow his instructions carefully and they should not fall apart and end up looking like "falafails."