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.

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."

We continue our overview of small cooking utensils, from basic to specialized ones, including some with colorful names. Can you guess what un cul de poule (literally, "a chicken bottom") is used for?

Let's talk small essential kitchen utensils with chef Philippe Etchebest. In the process you will enrich your French vocabulary. Can you guess what kind of utensil une araignée is?