On this week's show, we meet some folks who have moved on to new adventures in their lives.
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If you’ve ever had an encounter with a celebrity, you know you can dine out on that story for a long time. On this week's show, we hear from notable writers and chefs in their own right, whose brushes with fame come with a host of tales.
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Back in the early days of television, the Public Broadcasting System blazed the trail in the genre of food TV with the one and only Julia Child, whose series, The French Chef, changed the way Americans cook and eat.
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How many varieties of bitters are stocked in your bar? Once upon a time, there were only two choices – our beloved, local Peychaud bitters and Angostura – originally crafted in Angostura, Venezuela. Today, there are literally hundreds of varieties – a dizzying selection to say the least. One of the biggest players in the bitters field is New Orleans’ own El Guapo. We take a tour of their Tchoupitoulas Street facility and learn how El Guapo’s president Christa Cotton did a pandemic pivot that grew her business over 800 percent last spring.
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On this week's show, we meet some folks who have moved on to new adventures in their lives.
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On this week's show, we meet farmers, distillers, and plant breeders who are pioneers in their fields – and celebrate peas on earth. We begin with Ben Branson, founder of Seedlip – a distillery that produces non-alcoholic spirits using peas grown on his 300-year-old family farm in Northern England.
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How many varieties of bitters are stocked in your bar? Once upon a time, there were only two choices – our beloved, local Peychaud bitters and Angostura – originally crafted in Angostura, Venezuela. Today, there are literally hundreds of varieties – a dizzying selection to say the least.
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If you’ve ever had an encounter with a celebrity, you know you can dine out on that story for a long time. On this week's show, we hear from notable writers and chefs in their own right, whose brushes with fame come with a host of tales.
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Just as with everything in this ongoing pandemic, this year’s Covid Carnival is a far cry from anything we've seen in the past. But there is one constant that remains unchanged and that’s our beloved king cake. No balls, no parades but don’t worry – there is more king cake than ever to go around.
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On this week's show, we head down to the Fairgrounds for some Jazz Fest fun!
We begin by sampling red beans and rice with longtime vendors Judy Burks and Morris Douglas. Judy's Red Beans booth has been woven into the very fabric of Jazz Fest over the 40 years that she's been stirring the pot at the Fairgrounds.
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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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This year marks the 300th anniversary of the city of New Orleans. On this week's show, we toast the Crescent City with local culture bearers and historians.
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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.
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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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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