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Emeril Cooks
Emeril Cooks

Emeril Cooks

—New Orleans locals visit Emeril Lagasse's kitchen to see firsthand how he makes the dishes they helped inspire, from piping hot beignets to icy cold sake made with Louisiana-grown rice.
2 seasonsReality, CookingTV-G

Watch The Emeril Lagasse Channel and 160+ more free channels on Philo

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  • TV personality Big Freedia ("Big Freedia: Queen of Bounce") joins, and Emeril prepares the rapper's favorite meal.
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  • Emeril meets David Blossman, the head of Louisiana's favorite brewery, Abita Brewing Company, and creates a menu inspired by his bayou brews.
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  • Emeril gets inspired by New Orleans' annual Voodoo Fest and creates a meal of black-eyed pea jambalaya, ham hock and cabbage soup, and sweet rum balls.
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  • Emeril prepares a meal any kid (or adult) would love, for budding young chef CJ Calhoun, a mentee of the New Orleans non-profit, Son of a Saint.
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  • New Orleans Saints tight-end Juwan Johnson and his wife, Chanen, join Emeril in the kitchen and cook up a tasty meal for their large and loyal group of followers on TikTok.
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  • Emeril visits with his friend and fellow chef Aaron Sanchez, and explores a menu inspired by their trip to Cuba.
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  • Emeril meets local brewers Lindsey Brower and Nan Wallis and makes them a meal inspired by their Louisiana sake: tuna crudo with sake-yuzu vinaigrette and seared halibut with a sake and kasu marinade.
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  • Asia Magee and Chassidy Carter of Café Reconcile, a non-profit that helps young people break into the food business, join Emeril to explore a menu inspired by their dishes.
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  • Chef Justin Kennedy of Parkway Bakery and Tavern teaches the history of the po' boy and other classic New Orleans sandwiches, and Emeril makes him a three-course meal of sandwiches.
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  • Emeril prepares a meal inspired by Nonno's wildly popular brunch menu for the restaurant's chef, Shermond Esteen.
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Record to Watch Later

40 episodes will be broadcast over the next two weeks

    Ian McNulty
    Kermit Ruffins
    Bau Nguyen
    Sarah Roland
    Janie Glades
    Scott Maurer
    Gabbi Deculus
    Maggie Long
    Kim Patton-Bragg
    Johnny Slamon and EJ Lagasse
  • Ian McNulty

    Emeril makes crab and corn bisque, andouille-encrusted redfish with roasted pecan vegetable relish, meunière sauce, and shoestring potatoes with New Orleans food critic Ian McNulty.
    Upcoming
  • Kermit Ruffins

    Joined by jazz legend Kermit Ruffins, Emeril makes red bean soup with cornbread croutons, and shrimp stuffed mirlitons with vodka sauce.
    Upcoming
  • Bau Nguyen

    Joined by the owner of Singleton's Mini Mart, Bau Nguyen, Emeril draws inspiration from Vietnamese cuisine to create Viet-style curried shrimp with cellophane noodles and slow-cooked beef brisket pho.
    Upcoming
  • Sarah Roland

    Using farm-fresh ingredients provided by Sarah Roland, owner of the only water buffalo dairy in Louisiana, Emeril prepares a caprese pasta, braised water buffalo chuck roast, and broccoli rabe.
    Upcoming
  • Janie Glades

    Janie Glade inspires a delicious and economical meal.
    Upcoming
  • Scott Maurer

    The owner of Louisiana Oyster Co., Scott Maurer, shows us how his oysters grow from little larvae to restaurant ready, and Emeril uses them to cook up a tasty meal.
    Upcoming
Emeril Cooks

More about Emeril Cooks

New Orleans locals visit Emeril Lagasse's kitchen to see firsthand how he makes the dishes they helped inspire, from piping hot beignets to icy cold sake made with Louisiana-grown rice.

Starring

Emeril Lagasse

45 Free Episodes

No sign-up required

  • For your next get-together, try Emeril's coffee and nocello glazed duck, short ribs braised with coffee and ancho chiles, and top it all off with his famous café au lait crème brûlée.
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  • Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.
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  • Put the bird on center stage; pan-seared squab breasts with farro and arugula salad and pomegranate drizzle; grilled squab with dirty rice stuffing and a fig-port reduction sauce.
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  • Make Louisiana bourbon the star ingredient; bacon wrapped quail with bourbon pepper jelly glaze; arugula and apple salad with bourbon-glazed candied bacon; chocolate chip pie with bourbon cream.
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