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 kitched 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.

Lionel takes us inside an amazing store filled with multicolored candies called dragées, or sugared almonds. This confection is very much a part of French tradition as it is offered at weddings, baptisms, and communions. A good-quality dragée is made from a top variety of almond like the Avola. Larger almonds require a thinner layer of sugar, which is considered a sign of quality as the delicate almond flavor won't be overwhelmed by the sugar.

Take a tour of this family-run cookie factory in Chaillé-les-Marais, where each family member is responsible for a different stage of production, from harvesting the wheat to packaging the final product. They take the idea of "homemade" to a whole new level!

Alessandro becomes a pique-assiette (freeloader, literally "plate-stealer") for a day with his friend Marc Antoine who takes him to rue Montorgueil in the second arrondissement of Paris. What's the big attraction? Friendly shopkeepers give out free food and wine samples daily.

Where can you get a gourmet meal for eight euros seventy? Hélène Ober is the proud owner of the restaurant "Au Caveau de l'Étable." She will show you around the kitchen and share some of her secrets on how to prepare a fantastic meal without breaking the bank. If cooking risotto is not your thing, you will at least be able to speak like a pro in a French kitchen.

Alessandro visits with some chefs on the occasion of the launch of their book, "Les Grandes gueules et leurs recettes" (Big Mouths and Their Recipes). They take their profession very seriously and are perfectionists like the famous Vatel, King Louis XIV's chef, who was so distraught when a seafood delivery was delayed that he ran a sword through his stomach. Modern chefs need to keep their sense of humor. They are, thankfully, no longer at the mercy of a powerful king, but the Internet can be just as unforgiving.

This video will make your mouth water! In this interview, Lionel Augier talks to Maurice Roeckel about his new book, "One Hundred Recipes for One Hundred Alsace Wines." Not only will you discover the originality of some chefs who combine amazing wines with amazing food, but you will also learn a few words in the Alsatian dialect.

Lionel shows us around a family farm that spans three generations. This traditional dairy and cattle farm takes good care of its animals, which enjoy a special "cow wash." Nursing cows are allowed a break from milk production prior to calving, and nothing is left to chance as the sex of the newborn calf is predetermined thanks to artificial insemination.