Laura makes cumin carrots, a classic side dish from the South of France.

Laura dresses her watercress salad with a simple champagne vinaigrette.

Laura makes a classic mayonnaise to which she adds roasted garlic.

Laura tops mussels with herb butter and breadcrumbs and broils till golden.

Mayo? Mais oui! Laura gives tips on on making -- and using -- mayonnaise.

Watch and reap the rewards of Laura's meringue-making experiments. Yum!

Laura solves a mystery: what essentials do French cooks keep in the pantry?

Want to add a soupcon of French flair to your cooking? Laura shows how.

Edible art: vivid green asparagus drizzled with a sunny orange reduction.

Potatoes "a la baker" are cooked with onions in stock to creamy perfection.