The Price brothers are ready with gifts for both the viewers and each other when they open the oven door to the Price Family's Christmas traditions, both the weird and the very weird. There are homemade kitchen tips and chips, and an almond gift that kicks Christmas ass beyond the usual. The stuffed turkey, which is the star of the Christmas menu, does not stress the gentlemen any more than there will be plenty of time to serve a lot of handmade snack along the way.

Many have praised the Price brothers for using much fat in their dishes (maybe just a little TOO much!), and Adam and James sign off in this program with a decidedly slimming menu. At least as far as the imagination now goes, when you have to do without "plenty of butter". Hear i.a. what the famous "risk cure" in the Price family is all about, and which of the men do the most sports. Along the way, there will also be time to make some quite endearing, photogenic and even edible dishes.

"Hungry in Provence" The Price family no longer has a small apartment in the south of France, but DR's TV chefs, Adam and James Price, in return get many opportunities to show off their kitchen French when they present the viewers and each other with a number of Provençal classics . Adam takes a huge revenge in the brothers' internal arms race and even entices James to test what happens to his French pancake batter when it is exposed to a 350 degree oven.

"Van Helsing's Supper" In today's programme, the main role is played neither by the Price brothers nor by the vampires who, against all odds, can be spotted on the screen during the broadcast. Today's protagonist, on the other hand, is Allium Sativum, also known as "The Stinking Rose", or the garlic if you like. It can be prepared and used in countless ways and is not only tasty, but downright healthy! And Adam and James don't hold back. Both brothers fortunately belong to the group of people who basically do not smell after eating garlic, but it is still recommended not to sit too close to the TV screen. And by the way, there are taste tests of an American garlic ice cream. Bon appetite.

Pro et contra oysters, that is the question, but not the only important question of the day. Shell, shell not - is another pressing issue of the kind, and it is answered with a resounding yes when the Price brothers go to the beach and fish for creatures with their own armor and shell. We are probably not revealing too much by stating that not all participating animals escape alive from today's edition of Eat with Price when the fishing trip ends in the kitchen. Here you also get answers to the questions: Which animal do crab claws come from? How do you avoid peeling fjord prawns and which shellfish are excellent as an ashtray?

2½ liters of cream, 2 kg of sugar, 300 grams of marzipan, 200 grams of nougat, 1 kg of butter, 24 egg whites, 1½ liters of vanilla ice cream, 400 g of chocolate, 500 grams of raspberries and a cup of water. That is essentially the recipe for today's programme, when Adam and James Price take cruel revenge for growing up in a home where sweets and sweets were banned. To demonstrate the natural relationship they have since acquired with the sweet life, they take us on a journey through all kinds of pastry cakes, homemade cakes, starter desserts, main course desserts and sweets. By the end of the road, both viewers and the Price brothers will be glued to the screen.

Brødrene Price's food program this time balances very badly between the child-friendly and the decidedly child-unfriendly, when the Danes' national bird, the dinner chicken, is treated lovingly. Along the way, e.g. a couple of genuine legless birds add body to a round of aesthetic "playing with the food". If you hold out until the bitter end, there will, however, be good inspiration for the housewives m/k who have grown tired of seeing the evening's protagonist in the familiar role of curry chicken. Why not indulge in a Chicken Pepitoria, a Pollo Sorpresa or a surgically well-executed ragdoll chicken in laurels?

The fact that cooking is a matter of taste is hardly lost on anyone. It does, on the other hand, the strength of some of the countless brought and relatively unknown chili fruits that the Price brothers test in today's program. This also gives a good reason to test each other in the small TV kitchen on the prairie: Because which cowboy chef wins the duel to be able to handle the strongest mouthful? There will be sweat on the forehead in indecent amounts when Adam and James guide the viewers through a series of strong and ultra-strong classics from both France, Italy, the USA and India. Along the way, however, there is also just enough time to take a stroll around DR-Byen and help a colleague from the weather forecast to get warm.

After several decades, when the gastronomic course has been set in the direction as far away from the Danish soup pots as possible, food "as our grandmother made it" is once again finding its way to Danish dinner tables and menus. The Price brothers are jumping on the Grandma wave and serving battered meat to bad boys and boiling coffee in the best Madam Blå style. At the brothers' own grandmother's house, Christmas food was served all year round for the weekly Sunday lunch, and in this program the two chefs openly compete to make a grandmother's classic such as tartlets with chicken in asparagus as difficult as possible.

Scoring! The Price brothers have accepted the challenge of creating the perfect romantic dinner and are rewarded with female company of exquisite quality. Nothing is left to chance when a 4-course menu is put together, and when the table and the home must be at least as neat as the guests. Here again you have to resort to cheating, not just a little - but a lot. On today's occasion, Adam's cleaning help, Janna, has been enlisted, so that the brothers can concentrate fully on getting the gastronomy up and running. However, not everything goes according to plan.

Knife and fork, pots and pans can't always do it. When the Price brothers go into the kitchen, a lot of extra equipment is often needed. We have often seen them conjure up cold meat, stir-fry and ice cream machines, with speed choppers, mini choppers and blenders. It has also happened that they have behaved more acoustically and weakly between tatin pans, pizza ovens and bonfire pots. To return again to the more peculiar with fryers, vacuum packers and electrified cold smoking ovens and industrial-sized pasta machines. But the big question in the program series (and in life as such) is of course: who really has the most stuff?

"A potato is a potato" And yet not. There are countless varieties of potatoes, and there are even more uses for the underground tuber. In this episode, the Price brothers deliver a few surprising tips about potatoes. Among other things, a few useful potato chip tips if you want to take on the snack industry. They bake a cake containing boiled potatoes and also manage to reveal the shocking secret behind the term "gourmet mashed potatoes".

The fact that the Price brothers ended their career as pop carpenters with the ignominious 2nd place at the Danish Melodi Grand Prix 1988 has not got them down completely. Now they are coming strong again, this time competing in a (home-composed) Nordic Food Grand Prix with tastings and favorites from primarily Norwegian and Swedish cuisine. However, there will also be room for a single Danish classic before the tension over the title of "Nordic Master in National Dishes" is unleashed. Along the way, some new nuances and spices are added to the concept of fair play.

Then there is pig on the fork! The Price brothers literally run with the pig when they e.g. puts a rotating spit into a homemade Italian pork roll roast. There will now also be time for other pig tricks, such as the German national dish Eisbein mit Sauerkraut and a new interpretation of the classic, cutlets in a dish. The piggery will almost never end, and it's just that big brother James' unusually loving relationship with Denmark's national animal gets in the way of a successful day in the kitchen.

There is a war in the kitchen, though not between the Price brothers - but between a few of the dishes they make. It is covered with gastronomy with a historical dimension - and all dishes hide a story about Napoleon Bonaparte. A few famous cakes bear his name, the classic Søtunge Walevska is named after Napoleon's mistress, and finally the Battle of Waterloo is recreated when Napoleon's livery, Chicken Marengo is up against Beef Wellington, named after Napoleon's court man, the Duke of Wellington. The astute viewer will also sense that at least one of the chefs has an unusual Napoleon geek.

The crazy professor doesn't get past the TV kitchen of the Price brothers. The two chefs, on the other hand, are themselves wearing lab coats and safety glasses when they try to the best of their ability to trick some of the most advanced gourmet kitchens into an art or two. See e.g. how you can make strawberry caviar yourself, how to quickly conjure up homemade strawberry ice cream in 1 minute, from scratch - or how about a homemade carrot cake in 2 minutes! Great tips for any busy housewife; however, some creations in today's episode are in the "don't try this at home" category.

There is nothing short of fraternal and heroic Cossack atmosphere in the kitchen when Adam and James Price conjure up some of the best that Russian gastronomy has to offer. However, sad memories of Soviet-era commodity shortages arise as a hunt for real Russian caviar turns out to be a bigger challenge than first thought. In return, the brothers gain new insight into the Russians' strange traditions for and use of vodka, and are fortunately far-sighted enough not only to equip themselves with plenty of butter, but also with plenty of food in case uninvited guests arrive.

It is both high-pitched, spirited and nutritious when the Price brothers give their take on the world's most famous meal. In any case, Luther is covered up with (more or less) biblical dishes, in a menu that mixes Jewish, Christian and Middle Eastern traditions in an exemplary manner. The sacrificial lamb is prepared in street food fashion, and the Easter Bunny only gets out of the kitchen by sending in a stand in the form of the classic, rabbit in Dijon mustard. Today's Da Vinci mystery: did the painter Leonardo also include dirty eggs on his version of Jesus and the disciples' Easter table?

The Price brothers reminisce about their college days in Oxford and take huge revenge (not least on behalf of British gastronomy) for the unfortunate culinary experiences that came with it. British cuisine is something and more than fish & chips, and the difference between a so-called Danish roast beef and its English origin is significant. It is served with "all the trimmings" and loose Yorkshire puddings. The dessert, sticky toffee pudding with custard and toffee sauce, will probably also pick up a few points for the Brits. Along the way, there will also be time to consume both a pub meal and a cup of 5 o'clock tea, served by the butler called for the occasion, James.

"Are you hungry tonight?" Get the answer to what killed Elvis Presley. The king's spirit rests over both the program and the pots of southern dishes, and there is little doubt that Elvis's mother would think it was all right if she saw that the portion sizes in tonight's program also follow American traditions. In any case, there is plenty of Mississippi Mud Pie with creme fraiche ice cream, Chicken Gumbo and the barbeque classic Pulled Pork (which you have to get up unchristianly early to be able to serve in the evening) is also King size. The music is provided by Brødrene Price & band.

The Price brothers have to put their faces in completely new folds when they cover up a decidedly sour show, where all dishes in the small TV kitchen contain significant amounts of lemon. A small lamb ends its days in a Greek lemon sauce, and despite an occasionally slightly acidic atmosphere in the kitchen, it also succeeds in making a sour but inviting lemon pasta dish. However, it does help the ph value a bit that the sweet and sour corner offers fine and French lemon tart as well as a home-baked version of a Danish lemon classic, which goes by the name "Tankstationens Dronning".

The Price brothers have packed away both work and city noise, and are headed to the castle in Dragsholm, where the Knights' Hall forms the setting for a larger New Year's party. In the castle kitchen, the two chefs create a five-course menu with equal parts tradition and innovation, and serve it to singing guests. Other actors: A cod, a polar bear, Her Majesty Queen Margrethe and a dessert that makes the Town Hall bells ring.

Then the duck must be roasted for Morten's evening! And it happens on an evening that stands in the sign of the second. In addition, it is an evening dedicated to everyone named Morten. There is food, entertainment, theater and more food when Brødrene Price celebrates Morten's evening in the Hofteatret at Christiansborg. And don't worry, plenty of butter will probably be used!

The Price brothers invite viewers inside a new setting for a new round of nutritious food programs. In today's programme, the invitation has also gone out to a larger company, and small snacks and festive reception food are offered. In other words, there is kitchen warming for all the money with little surprises thrown in, not only for the guests who have eaten, but also for the two chefs. The menu is this time (completely extraordinary) without specific health tips. On the other hand, there are tips to pick up both for those who like "a lot of butter" and those who like "a lot of alcohol".

A Meat-Free Day has been decided in the kitchen of the Price brothers, who dish up some of their favorite vegetarian dishes. But fear not, it will be demonstrated that meat-free does not equal calorie-free. Along the way, there will be an opportunity to experience Adam and James as farm workers as they practice becoming skilled sticklers during the asparagus harvest. See if you manage to maintain a 100% meat-free zone around the TV kitchen for a whole half hour of mood in fresh colors.

In this episode, the Price brothers have left the home kitchen and are cooking on rolling ground and around their childhood holiday island, Bornholm. A Bornholm rooster ends his days over a fire among the rocks and is joined by green strawberries and the harvest from a mushroom hunt in a secret place. The brothers also each make a new interpretation of the classic Sol over Gudhjem. Get an answer to whether an ice cream containing e.g. smoked herring, becomes a big hit on the island.

Manet's classic painting "Luncheon on the Grass" not only adds a name, but in a way also a body, to today's program. This is because food is packed and cooked here, which can be consumed under the open sky. That today's menu entices with exotic names such as pain bagnat, ajo blanco and frittata is perhaps to be expected. But the fact that an eight-armed octopus and a pair of calf kidneys also end up in the picnic basket is probably more surprising. Nevertheless, many a treat comes out of the antics, despite difficulties in finding the perfect place to consume the food.

In the episode, the flame is turned down completely, and the spending pants are tightened as far as physically possible, when the Price Brothers dish up the dishes at the end of the month. In other words, there is cheap food in the pots. Dishes that don't cost a lot of bass, but which, if pronounced in French, taste fine and elegant. Today's broadcast is full of such tips and tricks, also for how to create the Danes' right to life, free food, if you are a little creative. You therefore lose money by not watching today's episode.

The Price brothers don't just put on vests in today's episode. They also briefly put on protective sleeves. But otherwise the course is north to Skagen, where the food and party-loving Skagen painters have left a culinary footprint that is worth stepping in. There is primarily local fish on the menu, which is consumed partly at Denmark's two outermost dining places - and partly at the dining table in the famous Brøndums Spisesal at the Skagen Museum, where the Pricers have the Krøyers and the Anchors at the table.

Brothers Adam and James Price get hard work when they compete on an equal footing with the absolute super league at a chef's meet at Falsled Kro. Here, the two TV chefs are in distinguished company among some of the Nordics' most skilled and decorated chefs, and a long and challenging day awaits the brothers. Each chef must serve a dish to a discerning audience of 80 guests, and there will be sweat on the forehead and in the palms along the way. Before the chef meeting, there was also a lot of practice and preparation for the two happy amateur chefs, and we are there from start to finish.