And The James Beard Award Goes Too...

And The James Beard Award Goes Too...

The James Beard Awards honor the best of the best in the American culinary world. With this year's awards gala right around the corner, join us this week for a chat with several James Beard Award nominees and winners.

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Springtime For Louisiana Food Lovers

Springtime For Louisiana Food Lovers


  It's springtime in the Bayou State! On this week's show, we're following the Easter Bunny to Ponchatoula, Louisiana for a tour of the Elmer Candy factory. With a heritage that reaches back to 1855, Elmer Candy is not only the oldest candy maker in Louisiana, but one of the oldest in the nation. 

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The Brennan's Legacy

The Brennan's Legacy

Boasting its iconic pink facade in the French Quarter Brennan's Restaurant has been a New Orleans landmark since 1946. On this week's show, we celebrate the venerable establishment, beginning with a conversation with co-owner Ralph Brennan.

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Food Network Binge

Food Network Binge

When the Food Network launched in 1993, the pastime of binge-watching cooking shows didn’t exist, and chefs weren't celebrities. Today, with shows like Chopped and Iron Chef America airing on primetime, the role of the Food Network has transformed.  

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Heroes, Villains & Hamantaschen

Heroes, Villains & Hamantaschen

Another Carnival season is behind us, but the Jewish festival of Purim is right around the corner. First, we learn all about Purim with the help of Benay Bernstein. She provides an introduction to this joyful day – one unlike any other on the Jewish calendar.

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Beans About Mardi Gras

Beans About Mardi Gras

It's Carnival time in Louisiana! This week, we join revelers near and far for the biggest free party on earth.

We begin with Devin De Wulf, founder of the Krewe of Red Beans. Devin gives us a behind-the-scenes look at how the krewe puts together their intricate bean suits to roll on Lundi Gras Day.

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Tasting The World

Tasting The World

On this week's show, we voyage around the world in search of extraordinary and diasporic flavors. 

First, author and food activist Bryant Terry discusses the inspiration behind his book, Afro-Vegan. Bryant draws from the diverse flavors of the African Diaspora, interpreting them in new and healthy ways.

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Sex, Violence & Hospitality

Sex, Violence & Hospitality

Editor's note: this episode contains accounts of sexual assault.

On this week's show, we take a look at sexual harassment and abuse in the restaurant industry.

We speak with service industry leader Tyler Chauvin, who has confronted sexual harassment directly over the course of her career. Now the general manager at Trèo in New Orleans, Tyler has become an unapologetic voice for change, advocating the need to challenge industry norms.

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A Chef's Journey With Cancer

A Chef's Journey With Cancer

Chef Carl Schaubhut is a culinary dynamo. The New Orleans native behind Bacobar on the Northshore and DTB in Uptown is known for his innovative menus that marry regional and international flavors. "To say that food was part of life is a literal explanation, Carl told Louisiana Eats host Poppy Tooker. "I mean, it is life. It's every day."

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2017 Louisiana Eat! Year In Review

 2017 Louisiana Eat! Year In Review

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year.

 First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices.

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Portraits Of Two Chefs

Portraits Of Two Chefs

This week, we’re sharing portraits of two chef-artists, tracing their paths from cradle to culinary greatness. 

First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility.

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A Hunt On The Wild Side

A Hunt On The Wild Side

On this week's show, we’re sharing stories from modern day hunters and gatherers.

We begin on the forest floor with Danlyn Brennan, who has spent her life foraging wild edibles. Her passion for wild craft is clear yet complicated by a desire to keep her methods and locations hidden. 

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Making Spirits Bright

Making Spirits Bright

December is upon us, and we're gearing up for the holiday revelry by learning tricks of the trade from a few remarkable cocktailians. 

We begin with David Wondrich, one of the world's leading experts on the cocktail. He tell us about the early days of the craft cocktail revolution.

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Give Peas A Chance

Give Peas A Chance

On this week's show, we're celebrating peas on earth.


We meet farmers, distillers, and plant breeders who are pioneers in their fields. We begin with Ben Branson, founder of Seedlip—a distillery producing non-alcoholic spirits using peas grown on his 300-year-old family farm in Northern England.

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Blinded By Science

Blinded By Science

On this week's show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York’s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen.

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Halloween Spooktacular

Halloween Spooktacular

Darkness falls across the land, and Halloween is close at hand. This week, we're getting into the spooky spirit by touring some of Louisiana’s most paranormal locales.

We’ll begin at the center of New Orleans’ supernatural history, the French Quarter. Lisa Blount of Antoine’s Restaurant gives us a tour of their ghostliest sites. 

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