| ID | Interpret | Skladba | Album | |
| 1. | CASS & MANGAN | Amuse You | Amuse You |  |
| 2. | CASS & MANGAN | Amuse You | Amuse You | |
| 3. | Caravan Palace | Je m'amuse | Caravan Palace |  |
| 4. | Fischerspooner | Amuse Bouche | Entertainment 12/19 MP3 | |
| 5. | ://classes.berklee.edu/dmaisel | A jester must amuse a queen | copyright 2005 David Maisel | |
| 6. | G�n�rique TV | La Croisi�re S'Amuse (Theme Fr | Mega Hits TV 1-4 | |
| 7. | Anne Bramley | Eat Feed Amuse-Bouche 9: Chocolate-Marty Christy of seventypercent.com on beans, percentages, plantations, and ingredients | | |
| 8. | Anne Bramley | Eat Feed 47: Amuse Bouche-Short, Shortening, and Shortbread-The lowdown on 500 years of pastry terminology and the science behind baking with fat with guest Harold McGee | Eat Feed | |
| 9. | Anne Bramley | Eat Feed 51: Amuse-Bouche: Barbecue-Steven Raichlen discusses the difference between barbecue and grilling plus styles and methods around the world | Eat Feed | |
| 10. | Anne Bramley | Eat Feed Amuse-Bouche10: Fondue-Bridgitte Thorpe of the Matterhorn Restaurant puts you in the know for a later winter meal with explanations of fondue styles and equipment as well as setting the recor | | |
| 11. | Anne Bramley | Eat Feed 55: Amuse-bouche: Courses-William Grimes of the New York Times talks about supper vs. dinner, the mysteries of the entree, and lots of other finds from historical New York menus | Eat Feed | |
| 12. | Anne Bramley | Eat Feed Amuse-Bouche 11: Cheese-Laura Werlin, cheese expert and author of several books on the subject, explains 8 key cheese styles, cheesemaking terminology, and suggestions for what you need to kn | Eat Feed | |
| 13. | Anne Bramley | Eat Feed 58: Amuse-Bouche: Organic-Ronnie Cummins, the National Director of the Organic Consumers Association, on organic, grass fed, free range, and more terms to help you navigate the grocery store. | Eat Feed | |
