THE ACTFL Standards for Foreign Language Learning (or the “five Cs”) are the goals of today’s foreign language classrooms. A sad reality is the time constraints instructors face when trying to cover all aspects of language learning—reading, writing, speaking, listening, and cultural informa tion—while providing authentic language and documents for learners to examine. This article presents a unit in a fifth-semester intermediate French course at Purdue University, into which authentic video—two episodes of a French cooking show—was integrated. It should be noted that these activities can be adapted for most levels of French language learning. Recent research (Magnan; MLA; Byrnes; Melin) has highlighted that acquisition of proficiency in L2 should incorporate the ability to engage with L2 culture(s) through its texts (prose, poetry, and film): The goal is to give students the chance to position themselves in relation to distinct viewpoints and distinct cultures and to make connections between language and other symbolic ways of making meaning, connections between languages and other disciplines, and connections between language and culture. (Kern 367) Simply put, as we teach students communication skills in the L2, we also need to introduce subjects and concepts for them to communicate about, especially with speakers of the L2 who do not share their L1. Cooking shows, as an intact televised work, provide a context for language practice. Omaggio Hadley cites contextualization as a basic principle of communicative language teaching (CLT). Film and video, in this case televised culinary programs, model authentic language, intro duce culture, and give students something to communicate about, in a realistic context. Content-based instruction (CBI) and task-based lan guage teaching (TBLT) are also natural homes for cooking shows and