From crumbly cornbread that perfectly complements a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking!
Read MoreNew Orleans has long been known for its Spanish, French, and African influences, so it can be easy to overlook the role the Chinese have played in our culture and cuisine since the mid-1800s. On this week's show, we explore the Chinese in the Crescent City – yesterday and today.
Read MoreEvery Labor Day weekend, tens of thousands of members of the LGBTQ community from around the world gather in New Orleans for the five-day party known as Southern Decadence. To celebrate, this week, we bring you stories of culinarians expressing queerness through food.
Read MoreBrennan's Restaurant on Royal Street is grander than ever – all thanks to the loving care of founder Owen Brennan's nephew, Ralph Brennan. Named one of the 20 most influential restaurant people in the country by Restaurant Business Magazine, Ralph runs some of the city's finest dining destinations. On this week's show, we sit down with Ralph Brennan himself to discuss his life in food.
Read MoreThe origins of our food and foodways are usually not well known and can sometimes be hard to track down. After all, how do you figure out the origins of something that’s been around for centuries? On this week’s show, we learn the history behind dishes that define our American cuisine and the traditions surrounding them.
Read MoreSummers in Louisiana tend to linger longer than elsewhere in the U.S., and for many locals, the heat is a perfect excuse to skip town for more exotic destinations. But for those of us who plan to stick around, there are plenty of ways to take a vacation without needing to pack a bag.
Read MoreAlthough South Louisiana does not provide the easiest growing conditions, when fueled by passion and obsession, it's amazing what can be done. On this week's show, we introduce you to some real alternative thinkers who are successfully cultivating the unusual and the exotic.
Read MoreEach year in July, cocktailians by the tens of thousands descend on New Orleans for an industry convention unlike any other: Tales of the Cocktail. This week, we take you behind the scenes of the annual five-day event and meet some of the people you might run into there.
Read MoreFrench culture holds a special place in Louisiana's heart, whether it's music, language, or food! On this week's show, we travel to France virtually and bring home a taste of their lifestyle and cuisine.
Read MoreA lot of magic can be made with nothing more than flour, sugar, and, of course, butter! On this week's show, we explore the magic that some folks are achieving with just that combination.
Read MoreThis month, as Louisiana Eats marks our 15th anniversary, we're relishing the opportunity to bring you some favorite moments from our archives. We begin with our 2011 interview with the late civil rights activist, Dr. Rudy Lombard. He talks about his role in the 1960 McCrory's lunch counter sit-in and what motivated him to write his seminal 1978 book, "Creole Feast."
Read MoreLouisiana Eats hit a major milestone last week – 15 years on the air. That's well over 500 episodes featuring somewhere around a thousand different voices! This week, we bring you three interviews from our archives that celebrate some late, great Louisiana legends.
Read MoreOn this week's show, we're celebrating the 15th anniversary of our show's debut! We've dug through our archives to bring you some of our favorite moments over the past decade and a half, with an emphasis on Louisiana culture and cuisine. Today's show includes everyone from a voodoo priestess to an oyster shucking legend. We'll take a ride on a New Orleans streetcar and even sip a beer from the first brewery in Shreveport since Prohibition.
Read MoreOn February 5th of this year, Steve Himelfarb, a longtime fixture in New Orleans' food scene and Louisiana Eats producer, passed away at the age of 61 following a battle with cancer. On this week's show, we remember our friend and colleague by bringing you extended versions of two interviews with him over the years. We also speak with sound engineer and producer Lu Rojas, who shares stories of Steve's esteemed music career.
Read MoreThis week, Louisiana Eats takes you to the Williams Research Center for the Historic New Orleans Collection's 2024 Food Forum, where host Poppy Tooker moderated a panel discussion that delved into the fascinating stories of three of the city's most enduring restaurants – all family-owned and -operated for generations.
Read MoreOn this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We tour of the city's San Telmo neighborhood, meet celebrity chef Narda Lepes, and sit down with an American ambassador at the Bosch Palace.
Read MoreWhether it's through television, books, or blogs – Louisiana's food culture is reaching audiences far beyond our borders. On this week's show, we meet three unofficial ambassadors who represent our state and cuisine on the world stage.
Read MoreChinese cooking has been a part of the American dining scene since the mid-1800s and remains an integral aspect of the industry today. This week, we take an in-depth look at the Chinese restaurant tradition from a variety of perspectives.
Read MoreIn our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors.
Read MoreThe fascinating food business is so multifaceted that it's always changing and evolving. On this week’s show, we look at how delicious new products make it from concept to dinner table and how one simple product turned ordinary folks into food celebrities.
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