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.

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".

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?

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?

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.

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.

"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.

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.

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.

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".