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!

Over the summer, wanting a light lunch, Lionel made some cheese-filled crêpes. They turned out much heavier than he expected, but they were delicious nonetheless.

Sophie and Patrice have different breakfast habits. Patrice only has a cup of coffee for breakfast, whereas Sophie doesn't drink coffee at all.

Sophie shares her grandmother's crêpe recipe with us. If you're game, you can make the crêpes by feel, without measuring anything, just like her ancestors used to do. Good luck and bon appétit!

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...

Elisa and Mashal pore over a recipe book to plan a dinner party. They come up with a delicious three-course menu that will make your mouth water.

Elisa and Masha discuss what they like to eat for breakfast. Besides the traditional fare of baguettes, toast, cereal, and jam, they also enjoy eggs Benedict and hot chocolate.

Sophie and Patrice come up with some variations on their simple but hearty meal of endive with ham. They briefly consider opening a restaurant, but as Patrice points out, cooking for forty-five people is a lot harder than cooking for two.

Patrice gives Sophie the recipe for endives au jambon (endive with ham), a simple but filling dish he learned from his father. Try it at home!

Sophie and Patrice are trying to recover from the Christmas festivities and can't stand the sight of foie gras, turkey, or Yule logs... They consider doing away with the Christmas tradition of big feasts altogether and escaping to the tropics instead.

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!

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?

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!

We continue our visit of the madeleine factory in Liverdun. This time, we see the finished product coming out in its packaging. Claude, who has been working at the factory for twenty-nine years, shows us the packing process.

The price of butter has skyrocketed in the past year. It's a concern for French people, bakeries, and supermarkets alike. As you may know, butter is a basic and indispensable ingredient in French cuisine. Multiple reasons are cited in this video for this sudden increase. Let's hope it's only temporary!

Award-winning chef Christian Le Squer shares two delicious fig recipes that will make your mouth water. Do try them at home!

Danièle Gerkens, who decided to give up sugar for a year, discovered some unexpected benefits on her health. She claims that she looks younger, feels healthier, and is free of cravings, but she cautions that everyone reacts differently. You can read another interview with her here.

In this video, Jean-Marc Touzard explains the effects of global warming on wine growing and the quality of the wine in France.

Danièle Gerkens, a journalist working for Elle magazine, decided to eliminate sugar from her diet for a year. She related her experience in her book Zéro Sucre, explaining that sugar is indeed an addiction, similar to a drug addiction. Are you ready to give up your sweet tooth?

Chef Christian Le Squer, takes us into the kitchen of his three-Michelin-starred restaurant, Le Cinq. You will see the cooks at work making exquisite dishes. Le Squer wants the food cooked to perfection, even "sexy," as he puts it. His job is to taste only, but it's not as easy as it looks.

This company in Rochecorbon makes innovative wine bottle labels to boost sales, and it seems to be working. Some of their labels feel like velvet, while others are wine-cellar-scented.