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.
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.
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.
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.
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.
When you think of Louisiana, odds are, you think of gumbo. What goes into this iconic dish, and how does it represent the cultural fusion of the city? Join Chef Phillip Lopez and historian Lolis Eric Jolie to find out.
In New Orleans, the po' boy is a world-famous staple—but what about the bánh mì? Learn about the rich history of New Orlean's Vietnamese community, and come along for the ride as chef Cynthia VuTran teaches our host chef Phillip Lopez how to make a bangin' bánh mì.