Dominique and Cindy Duby give Glen the lowdown on their newest cookbook dedicated to creme brulee recipes. While talking we mix up a basic recipe that is among the best ever tasted.

Part 2: Here at Le Gourmet TV we take all the tough assignments to get the information you demand! This time we travel to Iceland to meet with Reyka Vodka master distiller Kristmar Olafsson, and learn what makes this a unique vodka on the world stage

Part 1: Here at Le Gourmet TV we take all the tough assignments to get the information you demand! This time we travel to Iceland to meet with Reyka Vodka master distiller Kristmar Olafsson, and learn what makes this a unique vodka on the world stage

Warren waxes poetic on this fabulous pork product from Iowa.

Part 3: Ange & Bill talk about pairing wine and food with some pizza made on the Southbrook patio, featuring flour that uses ground grape-skins.

Part 3: Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it s certainly worth it. This time we take it out to the grill for some smoking.

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, even though th

Pull out the slow cooker for this easy to prepare, but oh so tasty and warming dish. Take this basic recipe, add your own favourite vegetables, and make this a family favourite.

Part 2: Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it s certainly worth it. Next the rinse, and drying it for smoking.

Part 1: Tired of watery flacid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it s certainly worth it. First up: we mix the rub and coat the pork belly.