Hogs for the Cause has all of the ingredients for a spectacular spring festival: live music, libations, and prize-winning barbecue.
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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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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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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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This week, we learn the health benefits of paying closer attention to what we consume and our emotional well-being.
We begin with Dr. Ronald D. Siegel, Assistant Professor of Psychology at Harvard Medical School. A long-time student of mindfulness meditation, he explains the psychology of happiness, and why humans use food and drink as a pathway to achieve it.
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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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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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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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Join us this week as we celebrate the 95th birthday of a New Orleans icon, our dear friend, Leah Chase. We'll spend the hour honoring Leah's talent and achievements as the undisputed Queen of Creole Cooking.
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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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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.
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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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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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.
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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On this week's show, we take a look at invasive species in our region and meet some people who live by the motto: if you can’t beat ‘em, eat ‘em.
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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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On this week's show, we're traveling through Acadiana to explore traditional and contemporary Cajun foodways. We begin with George Graham, who shares his obsession through stories of cooking in the region through his nationally
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Whether it “ain’t der no more” or it’s a holiday tradition, iconic brands have a particular staying power over New Orleanians. We love the foods and flavors of nostalgia. On this week’s show, we look back at some favorite brands of the past, and celebrate others that are still thriving!
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Get out your corkscrews! On this week’s show, we’re talking with vintners and wine stewards to better understand the world of fermented grapes.
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