World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Quebec in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 5, at 9 p.m. ET. Follow the show on Twitter and Facebook.
This week, Anthony Bourdain bundles up - then bundles up again - to head to the Great White North where he finds nostalgia for the cuisine ancienne in the French-speaking province of Quebec.
Amid the snow, ice fishing, rogue hockey games and beaver snaring, he finds a deeply impassioned community, hell-bent on preserving their francophone identity that is culturally, spiritually and linguistically different from the rest of Canada.
Chef Martin Picard of Au Pied de Cochon, and David McMillan and Frédéric Morin of Joe Beef share their pride and affection for the old world charm of their beloved land and show Bourdain how they honor the tradition of the French table.
As McMillan says, "You always have to travel well and eat properly."
Dive into the food that Bourdain and guests enjoy in the episode:
Editor's note: Valentine's Day has passed, but this tutorial is just as sweet on February 28, which just happens to be National Chocolate Soufflé Day.
As Valentine's Day draws near, the romantically inclined among you are officially in full-on scheming mode.
You could partake in a heavy, pricey, prix-fixe meal with one hundred other canoodling strangers at the city's "most romantic" restaurant - or you could go the trés romantique route and woo your beloved the homemade way.
For dessert, might we propose a soufflé?
Jacques Capsouto, owner of soufflé-centric French bistro Capsouto Frères, is here to deflate the myth of soufflés as kitchen catastrophe. All that's required is a little heart, a soupçon of practice time, a foolproof recipe and someone to share it all with.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Jean Joho knows a thing or deux about French food.
For one, he is French (that generally helps).
And two, Chef Jean Joho began his formal chef training as an apprentice at the acclaimed L'Auberge de L'Ill in Alsace, France - when he was THIRTEEN.
Unsurprisingly so, he's become a well-adorned chef in his own right - currently overseeing Eiffel Tower in Vegas, Brasserie Jo in Boston, as well as Everest and the Paris Club in Chicago.
"There are so many great dishes from France. It is really impossible to narrow it down to just 5, though I have tried my best," says Joho.
"If this list were to be renamed '10@10,' I would also include the French croissant, coq au vin, French macarons and French wine - because in France, nothing is served without it."
Five French Dishes Everyone Should Eat Before They Die: Chef Jean Joho
Liberté, égalité, fraternité, brûlée!
Celebrate Bastille Day, the beginning of the French Revolution, with the classic dessert: crème brûlée.
The accent marks in the name alone can be intimidating to the non-classically trained home cook, but a quick look at the recipe reveals it's nothing more than some homey staples - vanilla, sugar, eggs, cream and salt - allied with a little know-how.
Grab a torch (or befriend your oven's broiler), don your "other" red, white and blue, and follow the lead of Chef Rogers Powell of the French Culinary Institute. It’s so good, heads will roll.
Follow Philippe on Twitter @pcousteau
They say that our sense of smell is one of the strongest triggers of memories. Of course, our sense of smell is integral to our sense of taste so it is no surprise then that in a life full of moving and traveling, food has always been a source of familiar comfort for me. In particular, one meal from one restaurant stands out above the rest and still stirs precious memories whenever I think about it.
When I was young, Paris was a frequent summer destination for my family, and while I don’t get there very often anymore, whenever I land at Charles DeGaulle airport my mouth starts to water at the very thought that I am only a few miles away from my own personal culinary heaven.
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