Things go fishy for brothers Adam and James Price. There is Bornholm fish soup as our father made it on the menu, and the brothers also throw themselves into making mussels in four different ways. Along the way, there will be time to tell stories from growing up together in an actor's home, where food often played the main role. Hear i.a. about Adam's first pet, the lobster Helene, and get the answer to whether you can crush lobster shells in a blender.

With an eminent sense of timing, the brothers Adam and James Price have sacrificed a small Easter lamb, which is resurrected during the program in both a Turkish, Moroccan and Danish version. However, the lamb is not the only one who has to make sacrifices in today's programme, where both the younger brother and older brother are taken to school by the other. Also get the story of how Poul Reumert succeeded again and again in sneaking into the many recipes of his childhood home.

Brothers Adam and James Price embark on a menu that will make any health freak run away screaming with high knee lifts. All dishes in today's program are prepared in - boiling oil. James gets the opportunity to shine with his fryer, a device with many buttons and lights (which little brother Adam has no equal), and deep-frying is done in both Spanish, Japanese and Italian. Farmer John Price, via his participation in Lørdagshjørnet anno 1977, helps the sons to the family classic, Bouef sauté Stroganoff.

Brothers Adam and James Price dish up a number of Northern Italian classics. Making a Tiramisu gives Adam the opportunity to demonstrate his latest superior acquisition of kitchen equipment, and he also presents viewers with a decadent version of Risotto Milanese. There are crostini for the slightly hungry viewers, and those interested in psychology get a small insight into James' distinctive and significant relationship with his electric speed chopper.

Brothers Adam and James Price demonstrate that it pays not only to watch the food on the hair, so to speak. Beneath the surface, there is a lot of good food hidden, for those who dare. Who should e.g. think that behind the equally legal medical term "thymus glands", there is a delicacy hiding on the menu of gourmet restaurants? Also meet a famous liver or two when making politically incorrect foie gras and somewhat more correct "Fegato Veneziana". Stomach and brain are also prepared anecdotally.

Sovs, såås or sauce. Dear child has many names, and in today's broadcast, brothers Adam and James Price throw themselves into one emulsified sauce after another. Not only is "plenty of butter" used, as the well-known TV chefs Conrad and Aksel would have suggested, but also copious amounts of eggs and oil when the brothers conjure up homemade mayonnaise, hollandaise, béarnaise and a few other members of the sauce family. Mackerel, salmon and grilled beef steaks only play secondary supporting roles as "side dishes" in today's broadcast.

The brothers Adam and James Price strike a blow in the pasta dough, and conjure up an almost mafia atmosphere when they dish up a series of pasta dishes for the viewers and each other. Get, among other things, an almost secret recipe for a fish lasagna, which Adam works hard to sponsor. It really gets daring, too, when James makes the "whore's sauce" (puttanesca) and little brother responds again with authentic tinned food. James also trumps the brothers' arms race once again with an unprecedented (and almost unused) adult-sized kitchen appliance.

Brothers Adam and James Price have gone to the kitchen to separate the sheep from the goats. Even though sheep and goat are pretty much the only types of meat that are not part of today's main course. The French country classic, "Cassoulet", is a real mountain stage in all kinds of meat preparations. James thus gets the opportunity to demonstrate how to confit duck leg as well as show a home video with the dubious title "James makes sausages". Without going too much in the way of brother's all-day project of a men's dish, Adam succeeds in creating a bit of counterbalance in the form of a number of delicious, albeit "cheesy" dishes of the type that, above all, do not cost too much appetite: a warm salad, a granita and Peruvian "ceviche".

In the provisionally last program in the series, brothers Adam and James Price have decided to blow themselves up - to the best of their ability. And they get hard work, since they have chosen to send dinner invitations to their absolute harshest critics: namely each other! They must take turns serving a dish to each other in a measured time, and have the dish approved as a genuine "bladder". Nerves are high and honor is at stake when Adam and James really roll out. The jokes start with a joint attempt in the genre: "decapitation of a champagne bottle".

Brødrene Price er klar med gaver til både seerne og hinanden, når de åbner ovndøren for Familien Prices juletraditioner, både de sære og de meget sære. Der er hjemmelavede køkkentips og chips, og en mandelgave, der sparker julerøv ud over det sædvanlige. Den farserede kalkun, som er julemenuens hovedrolleindehaver, stresser dog ikke d'herrer mere, end at der bliver rigeligt tid til at servere mangt en håndlavet hapser undervejs.

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.

Brothers Adam and James Price cook "the way our father cooked it" and tell stories from growing up in an actor's home, where food often played the main role. See i.a. the brothers' recipe for Coq au vin, hear why you need to be able to sing "A little elf traveled" in order to make a perfect omelette, and find out what secrets are hidden behind the dish "Farmor's Egg". Behind today's dessert: tarte Tatin with cinnamon ice cream, there is also a small internal rivalry: Was it the older brother or the younger brother who first bought an ice cream machine for 5,000 kroner?

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.

Det kunne umiddelbart ligne urimeligt dårlig timing, når DR1 blænder op for en aften i Mortens tegn. Men for alle landets husmødre (m/k), er det tværtom rettidig omhu, at brødrene Price i god tid giver tips og inspiration til den forestående uges Morten Aften. Det sker foran et sultent publikum i Hofteatret i København, hvor der ifølge husreglementet ellers ikke må gås på bordene. Det er da også en Anden fugl, der kæmper med Adam, James og Morten om hovedrollen på scenen og på tallerkenen.

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!

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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.

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Adam and James Price are ready with a brand new series "Eat With Price". Due to the high fat content in previous programs, DR's board has forced the brothers to begin the new season with a salad program. DR's board will regret it.

Both James and Adam Price love Indian food, and this edition of Eat with Price involves grating ginger, roasting curry and dancing Bollywood dances. With six fantastic dishes, the brothers pay tribute to Indian cuisine and James has a surprise that Adam will probably never forget.

There's plenty of beef on the menu in this edition of "Eat with Price". The well-prepared brothers prepare both known and unknown pieces of beef and get a real surprise when the giant bull "Dijon" suddenly appears in James' garden. See how to make the world's best fries and why the best piece of meat doesn't have to be the most expensive.

James and Adam Price celebrate American sandwich cuisine in this deli edition of "Eating with Price." "Smokey Briskett" is grilled for well over 4 hours and "Tunamelt", "Rubensandwich" and the brothers' own favorite "Steaksandwich" have so much goodness in them that every food lover will surrender to the sumptuous cuisine. Each sandwich is intended for one, but is large enough for an average Danish household. For the first time in "Eating with Price" cola is drunk with food, and then we make the sandwich that Meg Ryan ate at "Katz deli" in the legendary scene from the movie "When Harry met Sally".

Sovsen Jensen - The episode where the meat is an accessory. A great many Danes buy powdered sauce in a cardboard box or ready-made sauce in a bottle. The Price brothers think it's a shame and a shame, when the homemade is so many times better. The brothers are almost uncompromising when it comes to sauce, and it can easily take them a day or so to produce the perfect sauce. But a super sauce can also be made in a flash and does not necessarily require starting with 10kg of bones in a giant pot. Several techniques are tested and one thing is certain: once you have tasted a really good sauce....or gravy, you are very reluctant to go back to the ready-made one.

Everything takes place over an open fire in this special outdoor edition of Spise med Price. The brothers have to take a trip into the waves to collect fresh seaweed for the homemade "clambake", where lobsters, prawns, crayfish and crabs are steamed for a long time in the company of seasonal vegetables and lots of fresh seaweed. The brothers also come past the wild west with six-barrels and cartridge cases - and of course spicy Mexican campfire food and real campfire coffee. Adam shows how easy it is to grill a fresh fish in wet newspaper, and James prepares baked beans in a version that will make any foodie want their own fire pit.

A lot of frying oil is used in this Franz Joseph version of "Eat with Price", where the brothers send a heartfelt declaration of love to Tyrol and Austrian cuisine. They whip up the biggest Wienerschnitzel, complete "Der Kaiser's" Tafelspitz with Apfelkren and Schnittlauchsauce and bake the most amazing Sachertorte.

The machines take up most of the kitchen when the Price brothers elevate the Danish grill bar tradition from fast food to gourmet. Beloved hot dog classics like the Cowboy Toast, the Roasted Hot Dog and the faithful companion Kongo Bajer are made from scratch, and James finally invents the pork belly that covers the entire area of a roast pork sandwich.

All chocolate lovers are strongly recommended to watch this program. There is chocolate with chocolate on it in this sweet version of "Spise med Price", where the brothers make milk chocolate ice cream, chocolate cake, turtles and a new interpretation of the classic Plum in Madeira. And then the childhood trauma about the hollow Easter eggs is settled, when the brothers fill almost two kilos of ganache in their version of the "giant Easter egg that does not disappoint".

Adam's Thai household gods are served both Thai soup, pad Thai and Thai rolls in this exotic version of "Eat with Price". Adam has brought home both house altars and original recipes, where the holy trinity of chili, ginger and garlic plays nothing less than a leading role. The brothers celebrate Thai cuisine... but learn a little too late that the house gods always have the last word.

It oozes with moisture, pork and air in the stomach when the Price brothers conjure up the most fantastic cabbage dishes such as brown cabbage and pork, choucroute garnie and sailor's dish. The joy is great and the price low, until Adam tops every cabbage dish and grates black truffles over the extravagant dish Foie gras in Savoy cabbage.

There is both space for the 70s fondue set and the 80s "raclette solarium", when the Price brothers take us on a journey into the wonderful world of cheese with, among other things, Steak de Fromage, Aligot cheese mashed potatoes and Fried goat's cheese. But it is also a dangerous journey, where the brothers come across a 23-year-old cheese from Crete and a somewhat younger, but very alive, specialty from Sardinia.

Why do the Price brothers fry mozzarella cheese in a horse-drawn carriage? Can you make Saltimbocca outdoors when it's raining? And was it really Adam who ate grandma's plum in Madeira when James was blamed? Get the answers and tips for wonderful Italian dishes in the brand new series "Eat with Price on the go". The first time they have gone to Rome - the eternal city, to imitate the Romans in the art of cooking.

Whether you are into Dante and Machiavelli and love the Renaissance, or would rather have almost naked ladies and huge red steaks for the license money, then there is television for you when the Price Brothers go to Florence. In "Eating with Price on tour", Florentine food must be prepared. You have to eat belly and deep-fried brain - and if you are more into the slightly sweeter cuisine, there are good tips for baking biscotti and the ultimate dessert: the ice bomb.

The first time James Price traveled, he went to Venice. Father John Price was the tour guide and he explained the sights enthrallingly... St. Mark's Square, the Doge's Palace and the Bridge of Sighs. Now it's the brothers' turn to travel, cook and experience a world of Venetian starters, main courses and desserts in a special class. We start with the Venetian classic Spaghetti Danieli, which only takes 8 minutes to make.

The Price brothers travel to the French Riviera and cook fantastic French food. Among other things. Peasant soup prepared on the pier in Menton, and courgette flowers stuffed with lobster in Monaco. The Monte Carlo Casino pulls heavily on James, and the problems become really big when he bets.....and loses the episode's total food budget!

There are both white Camargue horses and black fighting bulls in this French version of "Eat with Price on tour". The Price brothers follow in van Gogh's footsteps and drink absinthe, get a visit from the Green Fairy, cook risotto from white and red camargue rice, eat frog legs that they almost caught themselves, and then they make the most amazing oxtail ragout. The fighting bull is there as a secret spectator, and the brothers get to feel its love when it surprises them in the arena.

"My Brother's Big Day" is the brothers Price's heartfelt tribute to Provence. They confidently start by challenging one of Marseille's best restaurants in the fish soup "Bouillabaisse". After a disappointing defeat, the aggrieved brothers seek solace in the mountains and go in search of the fabled red-legged partridge "La Bartavelle". Warning: The dessert is a fig tart, which is irresistible and absolutely addictive.

James and Adam Price travel to the small town of Elkhorn, which is located in the middle of the prairie in the American state of Iowa. Here the mayor is called Stan Jens, and his neighbors - they are called Pedersen, Frederiksen and Hansen and are descendants of Danish settlers. The whole town eats meatballs and sausage rolls on rye bread made from wheat flour. The mayor tries his hand at home-made liver pâté, which tastes quite a lot of caramel, and at the town's cafe they serve Mediterranean sausage with apple slices - for breakfast... So it is with some excitement that Brødrene Price invites the town to a traditional Danish Christmas lunch with jam, herring and old cheese.

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Christmas and Christmas dinner are just around the corner in the small Danish/American town of Elkhorn. The Price brothers have gradually gotten to know the city better, and the mayor, Stan Jens, has learned that liver pâté is best made without caramel flavor. At Jan Fajen's home, they decorate for Christmas in October and like to leave the decorations up until March. And it's a good idea, because it takes four people five days to pack it all up. The Christmas dinner should ideally live up to the fine surroundings, and who better than James and Adam Price to prepare a real Danish Christmas dinner.

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With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately ending up in oblivion, while others have already been forgotten. And thank God for that. In the first program of the series, we travel to Bornholm, where the menu is of course Krakkede herring, Gudhjemmadyppe, Bornholm grilled sausages and Braendensnude.

With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately about to end up in oblivion, while others have already been forgotten. And thank God for that. In the second program of the series, we travel to Zealand, where we have to make Eel Soup, Finker, Pluckkemad and the very special Møn specialty: Red Ribs.

In search of regional dishes. With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately about to end up in oblivion, while others have already been forgotten. And thank God for that. In today's programme, we are going to Fyn and making buckwheat porridge, Prossekage, Maksintorsk and Løwtenspandekanger. The brothers also get into trouble with a Funen moped gang, and Adam gets an involuntary ride in the harbour.

In search of regional dishes. With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately about to end up in oblivion, while others have already been forgotten. And thank God for that. In today's North Jutland programme, hitherto unknown kitchen machines are introduced when Krøstekål, Søsterkage and the Læsø specialty are on offer: Kroppinger: boiled cod heads filled with porridge. Bon appetite.

In search of regional dishes. With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre regional dishes. Some dishes are unfortunately ending up in oblivion, while others have already been forgotten. And thank God for that. In today's program from Southern Jutland, we offer both Surrib, Snysk and Skræddereduels and, of course, Solæg and Ringriderpølser. Adam jumps in the saddle and rides in his own way, and at Dybbøl Mølle James bakes one of his absolute favourites: Ristorte.

With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre regional dishes. Some dishes are unfortunately ending up in oblivion, while others have already been forgotten. And thank God for that. In today's North Sea programme, the palate is spoiled for choice. The brothers start by harvesting oysters on Rømø and then move to Fanø, where they will eat Fanøsmørrebrød in Nordby and the celebratory meal Sakkuk in Sønderho Community Hall. The trip also goes to Esbjerg, where the specialty Bakskuld is prepared in the caravan.

Lots of good food and good mood are served in the caravan when James and Adam Price go out into the country for the second time and prepare regional dishes. We are going to both Dragør and Sejerø and finish with a fantastic adult dessert with an unusually high amount of booze in it.

Lots of good food and good mood are served in the caravan when James and Adam Price go out into the country again and prepare regional dishes. We are going to Lolland Falster, which offers both duck hunting, calf dancing, Falster nuns and, of course, bun milk.

The Price brothers have reached Funen in their search for good ingredients and legendary regional dishes. Both smoked cheese from Kerteminde and goat from Avernakø are served here, and as something completely unique, the big brunsviger festival is held where the brothers find Funen's best recipe for brunsviger.

In Southern Jutland, they have some of the country's finest regional dishes. Gingerbread in Christiansfeldt, goose and sauerkraut in the border country and of course Wiener kringle in Ribe. James and Adam Price also get lost in a military training ground and lure a whole flock of geese into a regular death march.

The Price brothers have reached Central Jutland, and when you say Central Jutland you of course also mean Samsø and the world's best potato food! Samsø also offers plenty of apples, and James and Adam bake a genuine Samsø apple cake before the trip to Mols Bjerge, where dinner is a real regional dish: hot pig's head.

The caravan with James and Adam Price now occupies the northernmost part of the kingdom. Mushrooms must be gathered in Rold Forest for an exquisite organic chicken dish, star shoots must be eaten in Hanstholm, fulling in Brønderslev and then the brothers carry out a real cheese coup.

The Price brothers are in absolute top form when they prepare some of their best Copenhagen dishes on their tour around the capital. The menu offers Roasted Herring with Onion Sauce at the Little Mermaid, Lost Turtle at Rosenborg, lamb dumplings in Curry at Blågaards Plads and Grandma's Caramel Rand at the top of Rundetårn. The wine is, of course, stolen at Rosenborg and the whipped cream is whipped into an almost ingenious home-constructed cream ball.

There are more and more cyclists and Brødrene Price's caravan gets bigger and bigger as the parking fines roll in. Nevertheless, James and Adam Price continue their gastronomic camping trip around the capital with an inviting menu of fantastic classic Copenhagen dishes. Skibberlabskovsen is of course prepared in Nyhavn, De Legløse Fugle at Christiania, Den Forlorne Hare in Tivoli and Rådhuspankagerne in front of Jens Olsen's World Clock at Copenhagen City Hall.

Every single piece of food is a clear personal favorite when James and Adam Price go into the kitchen again and serve delicious high-coated smørrebrød. The menu offers Cooked pickled herring, Tartare à la provenciale, salmon tartar, grilled asparagus with crispy chicken skin and of course ends with the piece of food that all Danish vets eat every single day: the vet's supper.

If you want to make quick money, all you have to do is buy a food truck and sell brilliant food from the world's cuisine. At least that's what Brdr.Price thinks!! The menu includes Chinese breakfast, Taiwanese lunch, Hungarian dinner and of course Spanish "Churros with soft ice and nutella sauce" for dessert. Everything is sold on the street and according to the brothers the prices are really reasonable....especially if you think about how long it actually takes to cook the food.

Today, the main role is played by one of the most important raw materials in Brdr Price's kitchen: the onion! Adam and James set out with the American comfort steakhouse classic: "Blooming Onion". Then the trip goes to southern Europe with "tarte flambé" and "tarte tatin" and finally to the Middle East with Lebanese stuffed onions with the tasty side dish Talouleh. It takes courage and training to handle a kitchen full of onions, but the brothers have lots of household tips on how to avoid Burning and Pain..........and how to charge a mobile phone with an ordinary onion!!

It's about French culinary art par excellence when James and Adam Price go into the kitchen and pay tribute to the French master chef Auguste Escoffier. The menu ranges from the familiar "Peach Melba" to the sophisticated "Supremes de volaille Jeanette". The dishes require a lot of time in the kitchen, but the results are absolutely worth waiting for.

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The VERY big dinner comes to the table when 380 million Americans and 2 brothers celebrate Thanksgiving. The turkey, together with 8-9 different types of side dishes, form the framework for one of the most important evenings in American cuisine. HAPPY THANKSGIVING!

Christmas is just around the corner in Korsbæk and Adam and James Price have taken over Laura's old kitchen for this year's big Christmas lunch. The menu is perfect for the bank manager's home and includes Christmas herring, herring salad, eel in jelly, blood sausage, rib roast and of course the world's best meatballs. Watch as the people behind the beloved figures from Matador Malene Schwartz, Kirsten Olesen, Ulla Henningsen and Per Pallesen visit the manor's dining room and eat the big Christmas lunch from Laura's kitchen.

With open foreheads and outstretched hands, James and Adam Price set off on their first ever Nordic food odyssey. The goal is unmistakable: The Norwegian, Swedish and Finnish storerooms must be conquered, explored and brought home to the Danish TV viewers. We start in the scenic Swedish countryside, where we make kroppkakor and irresistible Köttbullar. The dessert consists of real Småland cheesecake, traditional shortbread and the most fantastic cinnamon buns in Astrid Lindgren's Vimmerby.

James and Adam Price are on their first ever Nordic odyssey and the team has now reached the east coast of Sweden - a true paradise for food lovers. The menu is Biff a la Lindström and in Skærgården we managed to get hold of a whole pike-perch prepared with spinach and onion roe hollandaise. In Carl Larsson's home, Limpa and Gubbröra are prepared and deep in a large Swedish forest, elk stew and blueberry soup are to be eaten.

The Price brothers are in the middle of their Nordic odyssey and have now reached Norway. First stop is Texas burger in Oslo, after which the trip goes west to Bergen. Here, the most fantastic rockfish is prepared on the old "Bryggen" and at the Borgund stave church from 1180, the brothers bake waffles with brown cheese. Of course, there must also be salmon on the table, so James buys 50 meters of a (by the way dried up) salmon river and Adam suddenly knows everything about fly fishing.

The Price brothers are in Norway and in the middle of their Nordic Food Odyssey. The menu is about as Norwegian as it gets and there is cod, sheep and a single whale sausage on the table when the brothers make Rømmegrøt, Prinsefisk, Fårikål and Pinnekött. Adam insists on sleeping under the open sky, but ends up on a drilling platform in the middle of the North Sea and James challenges himself on Norway's biggest ski jump hill, Holmenkollen.

The Price brothers are well underway on their journey around the Nordics and have now reached the southern part of Finland. The menu offers creamy salmon soup, superb pea soup in a Finnish sauna, runeberg tarts in Runeberg's hometown of Porvoo and of course the folk hero Mannerheim's liver dish: Vorschmack and mämmi.....perhaps the world's ugliest dish. Finland is both beautiful and hospitable, and Adam's dream of being the hero of the wilderness suffers a serious setback when he gets a well-grown splinter in his finger.

James and Adam Price have reached Lapland where the temperatures are on the cold side of minus 35 degrees. James insists on ice fishing and Adam fortunately meets a real Finnish Sami family who invite them inside their Kota tent. The menu offers nourishing Karelian pirogues, inviting reindeer stew, home-made cheese dessert and, of course, kalakukko made with James' home-caught fish.

Forget about Brexit and come along as the Price brothers travel to the UK and cook fantastic food in the heart of London. The menu is Full English Breakfast (of course), Chicken Tika Masala and of course the world's favourite: fish n' chips. All dishes are prepared from scratch with great love for both British cuisine and the people of our magnificent neighbor to the west.

The Price brothers cook in wonderful Oxford and sniff out a terrible crime in The Cotswolds. The menu is watercress soup, roast lamb with mint sauce and, of course, summer pudding when Lady eilsa and Lord Stonor invite you inside their 800-year-old mansion: Stonor House.

James and Adam Price love England and enjoy eating a British/Indian breakfast on Lord Nelson's flagship "HMS Victory". The brothers drive south to the wonderful idyllic fishing village "Mousehole" and "High Tea" is prepared according to all the rules of the art at the legendary "River Cottage".

In Liverpool they have The Beatles, Liverpool FC and some absolutely wonderful dishes......with outlandish names. Join the Price brothers as they cook Toad-in-the-hole, Welsh rabbit and Spotted Dick as they travel through the Lake District and the North of England. NB! James Price's favourite: Lancashire Hotpot is cooked in this episode.

Finally, the Price brothers get their kilts on! The season's fifth program takes place in mountainous Scotland. Breakfast is made under the open sky in The Highlands, lunch on Loch Ness and the evening's big hunting dinner is taken in nothing less than a Scottish castle. Warning: Millionaires Shortbread is part of this program. A dangerously good cake!

The Price brothers have reached the fantastic Ireland that offers both sumptuous nature and brilliant cuisine. We start with brunch at The Cobblestone pub in Dublin and finish with "Bacon and Cabbage" at the spectacular "Cliffs of Moher". Both brothers also get the opportunity to show their skills on the dance floor when they dance Riverdance with the real riverdancers.

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On Lolland is Christianssæde. A magnificent old manor house with a surrounding forest that almost calls for gastronomic adventures. As children, James and Adam collected mushrooms with their parents. Now they are on their own mushroom hunting, and the overriding problem is that they actually can't quite remember what can be eaten and what definitely can't.

Record amounts of butter are used when the Price brothers conjure up magic in the fantastic (and nutritious) American SOUL kitchen. The menu includes Mac'n'cheese, barbecue ribs, sweet potato pie and of course also fried chicken - "the gospel bird".

The Price brothers have been on a trip to Sletten Havn and a trip to Øresund with Niels and the fishing cutter "Flid". With the fish as fresh as it can possibly be, prepare Asian Crispy Fried Mullet (your dinner guests will love you for it), Mexican Fish Tacos (your family will love you for it!!) and Soup de Poisson (James' favorite).

The Price brothers go one step further and launch their first ever 100% vegan program. The title "animal food" is intended as a friendly greeting to the skeptics, because both carrot hot dogs, chili sin carne and the vegan meatballs are guaranteed to make any meat lover surrender. Vegan dishes can be made to taste AMAZING!

Cards are played, 9mm pistols are fired and cooking is done in the best mafia fashion when the Price brothers invite you inside their new kitchen in Brooklyn, New York. The menu is extremely inviting and includes the Sicilian specialty "cannoli", the legendary "Shrimp Gambino Style" and of course also the great Italian-American classic: "Sunday Sauce".

James and Adam Price have "traveled" to China to make one of the world's best and undoubtedly also one of the world's most time-consuming dishes: Peking duck. It takes no less than four days, and it requires special equipment from the construction market, which has never before been seen in the brothers' kitchen. Fortunately, during the waiting period (4 days) there is also time for spring onion pancakes and a particularly strong chicken dish.

It's busy in the hen house when James and Adam Price make five different fantastic egg dishes... with eggs from their own hens, of course. WARNING: In this programme, several fantastic egg dishes are made (eg Eggs Benedict" and "Soufflé au Grand Marnier") which are highly addictive in most cases.

That it took so many years before a pure burger program was produced is almost a scandal. On the other hand, we dare to promise that everyone will be happy (including the vegetarians) when James and Adam Price give their take on five different absolutely superb burgers.

There is dancing and smashing of plates and the menu is exceptionally delicious when the Price Brothers are visited by a large hungry Greek wedding party.

Pizza is the world's most popular dish and it obliges! That's why the Price brothers bake everything from the simple (and brilliant) Pizza Margherita to the insanely nutritious Chicago Deep Pan Pizza. Everything is made from scratch and you can really (REALLY) taste it.

In this pure ice cream program, the Price brothers share their vast experience in the production and eating of ice cream. We start with two types of sorbet and work our way through the wonderful world of flavors and textures of ice cream. The ice machines cost anywhere from DKK 279 to DKK 32,000 and the results are......surprising!

YES PLEASE!! We start at 05.00 am digging a large Mexican underground "Barbacoa" and continuing until the sun goes down making "Chicken Mole", "Mexican Rice", "Flautas", "guacamole", "Pico de Gallo" and the wonderful dessert "Corn Husk Meringue".

The Price brothers once made a pizza with bananas. They will never do that again!! On the other hand, in this pasta program they make the most amazing authentic Italian pasta dishes such as the elegant pasta alla norma, the legendary tortellini and the shamelessly tempting type of lasagna from the Marche region: vincisgrassi.

They do things their very own way in Japan and their kitchen is really worth a look. We know and love sushi, Japanese breakfast is almost an art form, and grilled chicken is reminiscent of gastronomic science. James and Adam show how to behave in the Japanese kitchen. And it doesn't go smoothly when both brothers jump in kendo suits.

Umut Sakarya comes to visit when James and Adam Price throw themselves into a big (really successful) Turkish food party with the world's best street food: shawarma, lahmacun, sigara börek and of course real Turkish kebab.

The faster the better! That's how it is sometimes in every kitchen. James and Adam each have their own take on brilliant dishes that can be made in under 10 minutes.

Midnight snack is just something very special, which is why Lisbet Dahl, Andreas Bo and others come for dining at midnight. James and Adam prepare crustaceans with seafood filling, vitello tonnato, a delicious pear tart and not least the French specialty ficelle picarde.

A lot of lagers are drunk and a lot of cigarettes are smoked as Adam and James Price travel back to the 70s and make prawn cocktails, tenderloin roasted like venison, hasselback potatoes (NOT "hazelbakte"), Waldorf salad and real old-fashioned cream duck with fruit salad.