In 1985, ten million meals were served by Restos du Cœur. By 2004, that number had skyrocketed to sixty million.

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

New York based French chef Daniel Boulud brings his refined French culinary skills to that most typical American dish, the hamburger. Discover the secrets that make this burger the most expensive in the world.

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.

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.”

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?

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.

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.

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?

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.

How should a restaurant owner go about finding the right recipe for passing on the increasing cost of basic ingredients to the customer? By math or by witchcraft?

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.

In this video, you'll learn how to make delicious sablés, a type of buttery shortbread, for the holidays. They keep for about three weeks, in case you don't eat them all at once...

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.

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!

This episode of "Le saviez-vous?" (Did You Know?) is about French gastronomy. You will learn a lot of useful vocabulary relating to food, and you can look forward to sampling delicious dishes.

Patricia discusses the galette des rois (kings' cake), a classic holiday delicacy associated with the festival of Epiphany. A small figurine is placed inside the cake, and whoever finds it in his or her slice is crowned "king" or "queen" for the day.

Patricia explains in detail the tradition of the galette des rois (kings' cake), which predates Christianity. The tradition is linked to a Roman pagan celebration called Saturnalia, during which a lucky slave was crowned "king" for the day.

Learn all about olives with this olive merchant from Nice. This lovely store, "La Maison de l'Olive," has all kinds of olive delicacies from the region and across the Mediterranean basin. Did you know that the olive groves (oliveraies) in the Nice region were planted by the Greeks?

What's the difference between tapenade and olive paste? What needs to be done to olives to make them consumable? Find out in this video!

Socca is a simple dish that you can only find in Nice. A local family business has been serving this delicious, filling pastry made of garbanzo beans for generations. If you're passing through, don't forget to stop by and try it!

Patricia shares her family recipe for crêpes. All you'll need is some flour, eggs, milk, orange blossom, salt, and butter to make this classic French staple. Happy cooking!

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…?

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.