Michel Le Leannec, a pastry chef from Meudon, won fourth place in the 2011 contest for best macaroon in the Île-de-France region of France. French macaroons (les macarons) come in many flavors, colors, and sizes, but in this video Michel will teach us his award-winning recipe for Italian meringue macarons filled with salted butter caramel custard. Don't miss this mouth-watering video!

Nadjma shows us how to prepare a vegan curry dish made from local vegetables simmered in coconut milk.

Nadjma explains what a thali is and what she puts into it. Watch the video to find out!

Meet Gildas, who works on an oyster farm in Brittany. He'll tell you all about collecting oysters. It's a tough job, but well worth the effort, since you're always rewarded with a delicious treat in the end!

Come meet the owner of the bistro Parigot (French slang for “Parisian”). This charming restaurant is a French oasis at the intersection of Manhattan’s Chinatown/Little Italy and Soho districts.

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!

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.

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?

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?

Jean-Marc Espinasse owns a vineyard in the southern Rhone Valley, whose Mediterranean climate makes it a perfect place for wine production. In this video, Jean-Marc gives us a taste of the different types of wine he makes.

Many people know a thing or two about French wine, but what do we know about grape growing? This grape grower from Provence tells us all about pruning a vine.

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!

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 and Alexandre are talking about the French tradition of the galette des rois (kings' cake). Will Sophie get the trinket this time?

Sophie and Edmée discuss what they like and dislike about bananas.