You say flammekueche, I say tarte flambée! But no matter the moniker, we can certainly agree on one thing: this Alsatian specialty is a gustatory delight!

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!

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.

Ever heard of a pleurotte mushroom? Lacking as we are in mushroom expertise, neither had we—until we visited the kitchen of Les Héritiers, that is! What’s better than getting to watch a scrumptious dish of pleurottes, brie, escargots, and garlic, all together in a puffed pastry, be prepared before your eyes? Getting to eat it, of course!

For more than ten years, Les Héritiers [The Heirs] restaurant in Montreal, which specializes in French cuisine made from Quebecois ingredients, has been concocting dishes like risotto with marinated ginger and rack of lamb with garlic and rosemary sauce. But the food isn’t the only reason for the popularity of Les Héritiers: you can bring your own wine!

Students at the Institute of Taste must carefully imbibe the finest of champagnes, delicacies, and other gourmet specialties.

Four hundred euros per kilo for mushrooms? As you may have heard, truffles are no ordinary fungi, and those sold in the Aups market are said to be the tastiest.

Sophie and Patrice sample some delicious pastries for breakfast: pain au chocolat, chausson aux pommes, pain au lait, and more. Warning: this video may give you some serious cravings!

Mother Francis of Assisi has prepared a Christmas feast for the eyes and the palate. You can even try the recipes yourself if you wish!

At the Pasquié abbey, Mother Francis of Assisi prepares a delicious dessert, the Saint-Hélier cake, which is a typically British recipe. You will discover the names of the many ingredients going into this cake!

At the abbey of Pesquié in Ariège, the Benedictine sisters are getting ready to celebrate Christmas, with religious celebrations, traditional dishes and homemade gifts.

Sophie and Patrice talk about kitchen utensils, and Patrice shares a few tips on how to avoid burning your food.

Claude and Zette are making some bread together. The recipe only requires ten minutes of prep time.

Christmas Eve and New Year's Eve call for a celebratory feast in France: le réveillon. While some stick with traditional fare—oysters, stuffed capon, a Yule log—others might branch out to more unusual delicacies like mullet roe or even dried insects!

In part two of this video on apple juice making, Frédéric shows us how apple juice can be turned into hard cider through the fermentation process.

Watch Frédéric make delicious apple juice with a hand press. Once the juice is pressed and filtered, Frédéric will place it in a barrel to decant for twenty-four hours.

Lionel continues his behind-the-scenes tour of the madeleine factory. It only takes one hour to make a thousand of these iconic French sweets!

Faced with a butter shortage in France, this bakery is among the few that are choosing to wait in hopes that the price of butter will drop. Apparently, customers are too fond of the bakery's delicious pastries to let a price increase deter them. After all, pastries are one of life's essentials in France...

Lionel meets with Steven, who works in the madeleine factory. Without giving away too much of the secret family recipe, he shows us how these delicious specialties are made. The first step is to crack over three liters of eggs!

In this third segment on the madeleine, a specialty of the Lorraine region, we find out more about the history of the famous pastry. Did you know that the first madeleine appeared in the Middle Ages?

Lionel is still in Liverdun, a small village in the Lorraine, to find out some more about the madeleine. It's a specialty of the region that comes in various delicious flavors, such as mirabelle plum and bergamot orange.

Meet Jean-Claude and Rachelle, who own a specialty store full of delicious goodies. They talk to Lionel about the madeleine, a specialty of the Lorraine region that was supposedly invented by a cook named (you guessed it!) Madeleine.

How will climate change affect wine growing in France? Is the French wine reputation at stake? What can be done about it? Find out in this extensive news report.

Lionel takes us inside a shop that sells "dragées" (sugared almonds), which are the specialty of Verdun. These treats come in all colors and flavors, from chocolate to marzipan to hazelnut. If you want to try the famous "dragées," be sure to visit this shop in Verdun on your next trip to France!