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.

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!

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!

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 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.

Sophie shares her simple recipe for delicious, organic madeleines. 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.

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!

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

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.

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.

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.

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.

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.

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!

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!

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!

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!

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...

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.

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?