The battle between toothbrush and cavities ignites in this lively cartoon.

Learn what happens when sugar and bacteria attack your teeth enamel... It's the price we have to pay for eating cake!

A talented chef from the Strasbourg restaurant La Cloche à Fromage ("the cheese bell" or "cheese dome") shows us how to prepare an irresistible dish: pan-fried scallops marinated in Tahitian vanilla. Bon appétit!

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!

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!

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!

Michel, co-owner and head chef at Parigot, shows us how to make his very own tuna tartare. We can see why it’s so popular!

Tarte flambée is a specialty of the Alsace region of France that resembles a pizza. Typically made with crème fraîche, onions, and bacon, the traditional tarte flambée has also undergone many variations. Flam’s, a restaurant franchise based in Strasbourg, has dedicated itself to perfecting this Alsatian delicacy.

Laws in Strasbourg prevent Le Village de la Bière from selling beer for consumption on the premises, but they don’t stop this beer seller from being passionate about his craft.

Did you know there are 55,000 different kinds of beer? And more than 5,400 of those are German? You can find quite a few of these at Le Village de la Bière, a shop in popular French city Strasbourg. How long would it take to sample them all…?

Two women – one French, one American – speak of their new careers as vineyard owners. With the increasing popularity of New World wines, land in the Bordeaux region of France is becoming cheaper.

There are warnings on cigarettes, warnings on bottles of wine, but do we really need warnings on rich foods? Who doesn’t know that they can make you gros et malsain?

What’s in a name? Quite a lot, as it turns out! Thanks to changes in what land is covered by the Champagne Appellation d’Origine Contrôlée (or AOC, the French method of labeling foods and wines according to region), some farmers will soon be able to start cultivating official champagne. But not everyone is a winner—some farmers will lose this prestigious appellation.

French Minister of Finance Christine Lagarde takes a stroll through the aisles of a Parisian supermarket, checking as she goes to see if the actual prices of the store’s dairy products match prices recorded in a recent French consumer’s report. The verdict? It appears that shelf prices are actually lower than what was listed in the report. But the French can rest assured that this won’t stop the government’s investigation into the country’s rising food prices.

The second video on rising food prices in France takes a look at dairy products, in particular yogurt, which has been especially affected by this general trend of skyrocketing prices. So who is responsible? The milk producers? The product manufacturers? The supermarkets?

The first in a trilogy of segments from Le Journal on the same subject, this video discusses the emergency measures called for by the French government, which has brought together a task force to deal with rising food prices in French stores.

One school is no longer serving chicken, claiming that children aren’t eating it when served due to fears of avian flu. The mayor is behind this decision – despite the protests of parents and chicken farmers – citing the “principle of precaution.”

The French take their chocolate very seriously! This shop aims for nothing short of perfection, both in taste and design, and presents its creations more like jewels or precious coins than like bon-bons.

Shop at the market in Rennes, historic capital of Brittany, and join master chef Rachel Gesbert as she prepares delicacies into a delicious feast.

Simon and his mother are making pain perdu (literally "lost bread") or French toast. Listen to their conversation as they putter around the kitchen. In the process, you will learn a wealth of kitchen-related vocabulary.

Sophie shares her simple recipe for delicious, organic madeleines. Try it at home!

Sophie and Patrice discuss the weather as they shop at the market on a miserable winter day. Sophie detests the cold and the rain whereas Patrice doesn't mind at all!

In this video, you'll learn how to make a bûche de Noël, or Yule log, the traditional Christmas dessert in France. Give it a try!