Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple for over 30 years.

Cocktail expert Kimberly Patton-Bragg gives us the story behind one of Emeril's favorite drinks, the Sazerac, and the reason why it's known as the official cocktail of New Orleans.

We're visiting Mushroom Maggie, a mushroom farm that supplies some of the best restaurants in Louisiana, and Emeril is preparing popular dishes from his restaurants that feature Maggie's mushrooms.

Emeril draws inspiration from a NOLA local's family recipes to create a creole-inspired menu of chicken sauce piquante, and creamy grillades and grits.

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.

Janie Glade inspires a delicious and economical meal.

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.

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.

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

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