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Up Next

Good Gumbo

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.

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Full Episodes
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Episode
6:41
Good Gumbo

Oysters On the Half-Shell

Oysters are one of the most famous ingredients in Louisiana cuisine.
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Episode
4:34
Good Gumbo

Bananas Foster: The Flaming Dessert

Bananas Foster is arguably New Orleans’ most iconic dessert.
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Episode
5:48
Good Gumbo

Muffuletta: How This Gigantic New Orleans Sandwich Was Born

Chef Phillip Lopez and Frank Tusa learn why the muffuletta is such a local favorite.
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Episode
8:27
Good Gumbo

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

The beignet has a lesser-known cousin, the cala, with a fascinating and unique history.
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Episode
5:35
Good Gumbo

Louisiana Chefs on How New Orleans Got Its Iconic Dish

When you think of Louisiana, odds are, you think of gumbo.
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Episode
6:33
Good Gumbo

Vietnamese Chef Makes a Bánh Mì, New Orleans’ Other Po’ Boy

In New Orleans, the po' boy is a world-famous staple—but what about the bánh mì?
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