Emeril whips up NOLA dishes like crab and corn bisque.

Emeril makes jazz-inspired red bean soup.

Emeril creates Viet-style curried shrimp, and brisket pho.

Emeril builds a sumptuous meal with sustainable ingredients.

Janie Glade inspires a delicious and economical meal.

Emeril uses some of Louisiana's best-selling oysters.

Emeril creates a creole-inspired menu with inspiration.

Emeril prepares dishes that feature mushrooms.

Emeril creates a holiday meal paired with a cocktail.

Emeril shares the most popular dishes at his restaurant.

Emeril prepares Big Freedia's favorite meal.

David Blossman, president of Abita Brewing Company.

Emeril creates a meal inspired by New Orleans' Voodoo Fest.

Emeril prepares a meal for young chef CJ Calhoun.

Juwan and Chanen Johnson join Emeril in the kitchen.

Emeril explores a menu inspired by chef Aaron Sanchez.

Emeril makes brewers a meal inspired by their sake.

Emeril explores a menu inspired by Café Reconcile.

Emeril makes a three-course meal of sandwiches.

Emeril prepares a meal inspired by Nonno's brunch menu.