From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Dee the Cocktail Deeva likes flowers in a vase, but not really in her cocktails… with this one exception.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

We head out to Clover headquarters in Seattle for an indepth and inside look at this machine.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Down at the bus terminal we tuck into a Icelandic specialty; boiled sheep head. Actually quite tasty, even with the smell of putrified shark wafting in from the desert plate.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Yes in Iceland they really do eat Hakarl or putrified shark, and man does it smell bad. While we were talking about this "delicacy" the locals were walking up to the table and helping themselves to a taste. In the end I ate two pieces.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

We recently went to Iceland, and one of the real treats on the trip was this simple soup made from Icelandic lamb. A great example of how an unassuming restaurant can produce incredible food.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Fresh fruit sauces on pancakes or cheesecake are great, and one of the best is Blueberry. Julie shows you how 3 ingredients come together quickly to make a delicious and healthy sauce.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Have a recipe that calls for acidulated water? Don’t fret, it’s really simple and we’ll show you how.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Dee the Cocktail Deeva teaches you how to be a Bar Chef and bring food ingredients into your cocktails.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Traditionally you would decant to keep sediment from your glass, today not all wine needs this; but decanting a young wine will help to release it’s flavour. Plus it just looks great to decant for your guests.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

I know you can buy this stuff in the grocery store... But if you make it at home you can get better control of the flavour.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

3 ingredients and some stirring... that’s all it takes to make freezer jam.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Fresh Niagara peaches are in season, nothing beats the taste of tree ripened local fruit. However, with a little time you can preserve some of this goodness for the long winter months ahead. Let Julie show you how simple the process is.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Some tips for using and storing your cutting board.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Crushing your fruit makes sure that your jam turns out great.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

High in the Himalayas is the town of Namche Bazar, the only way in is a treacherous walk through the mountains. This is waht happens in the bakery every morning.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Julie stops by Nana Murphy’s house to pick the gooseberries and make this sweet / tart jelly.

From: Le Gourmet TV on Mon, Sep 27 2010 9:14 PM

Emerie lets you know why you shouldn’t boil your lids, just heat them gently.