Play Oysters On the Half-Shell

Oysters are one of the most famous ingredients in Louisiana cuisine. Fresh from the water, you’ll find them raw “on the half shell,” fried, charbroiled, baked, stewed, or in a po-boy. But however you choose to eat them, you probably didn’t know they’ve been a part of diets down here for thousands of years.

Play Cajun Braised Teal: The Filet Mignon of Duck

Braised duck is a staple of Louisiana’s Cajun cuisine, coming straight out of the region’s vast marshlands directly to the table—and teal duck, a small variety, is a true delicacy. Join Chef Phillip Lopez and Chef John Folse to learn about the history of this dish.

Play Bananas Foster: The Flaming Dessert

Bananas Foster is arguably New Orleans’ most iconic dessert. So what does this famous, flaming, sweet treat​ have to do with an overabundance of the Central American, imported fruit? Join Chef Phillip Lopez and Restauranteur Ti Martin of Commander's Palace, as they dish up the story of Bananas Foster.

Play Muffuletta: How This Gigantic New Orleans Sandwich Was Born

A massive Sicilian sesame loaf stuffed with Italian meats and cheeses fit the bill for a grab-n’-go meal making the Muffuletta, an Italian dish unique to the city of New Orleans. Chef Phillip Lopez and Frank Tusa learn why this monster sandwich is such a local favorite.

Play Calas: The Beignet’s Surprising (and Sweet) Predecessor

Beignets are one of New Orleans’ signature sweet treats. But this powdered-sugar-dusted-delicacy has a lesser-known cousin, the cala, with a fascinating and unique history. Join Chef Phillip Lopez and historian Madame Barbara Trevigne as they explore what makes these NOLA treats so beloved.

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