Poppy Tooker

Happy Birthday, Louisiana Eats!
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On this week's show, we’re celebrating the 8th anniversary of our show's debut! 

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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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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.

Reggie Morris / Louisiana Eats

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.

On this week's show, we voyage around the world in search of extraordinary and diasporic flavors. 

Louisiana Eats

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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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.

Louisiana Eats: Give Peas A Chance

Nov 25, 2017
Reggie Morris / Louisiana Eats

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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