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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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Season 210 of 10 Episodes

  • TV personality Big Freedia ("Big Freedia: Queen of Bounce") joins, and Emeril prepares the rapper's favorite meal.

  • Emeril meets David Blossman, the head of Louisiana's favorite brewery, Abita Brewing Company, and creates a menu inspired by his bayou brews.

  • 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.

  • 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.

  • 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.

  • Emeril visits with his friend and fellow chef Aaron Sanchez, and explores a menu inspired by their trip to Cuba.

  • 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.

  • 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.

  • 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.

  • Emeril prepares a meal inspired by Nonno's wildly popular brunch menu for the restaurant's chef, Shermond Esteen.

Record to Watch Later

40 episodes will be broadcast over the next two weeks

    Emeril's Recipes for Young Chefs
    Scott Maurer
    Saffron from the South
    Fig Envy
    Summer Grilling: Best Okra in Town
    Kim Patton-Bragg
    Ian McNulty
    Aaron Sanchez Visits Emeril's Kitchen
    Menu Inspired by New Orleans' Voodoo Fest
    Pecan Paradise
  • Emeril's Recipes for Young Chefs

    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.
    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
  • Saffron from the South

    Inspired by saffron grown right here in the states, Emeril serves up his famous lobster with pappardelle and saffron cream sauce, seafood paella, and saffron olive oil cake.
    Upcoming
  • Fig Envy

    For your next dinner party, try making Emeril's goat cheese tart with prosciutto and port-macerated figs, seared duck breasts with spiced fig jam, and bucatini with figs and Gorgonzola sauce.
    Upcoming
  • Summer Grilling: Best Okra in Town

    Make okra the main event; grilled okra with a lemony labneh; air fried okra bites; an island-style callaloo with okra and crabs.
    Upcoming
  • Kim Patton-Bragg

    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.
    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

  • TV personality Big Freedia ("Big Freedia: Queen of Bounce") joins, and Emeril prepares the rapper's favorite meal.

  • Celebrate the blue crab with Emeril's crab and corn fritters, chilled avocado soup with crab relish and crab meat stuffed trout with vodka butter sauce.

  • 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.

  • 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.

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