We popped by the home of Louisiana Eats host, cooking teacher, food preservationist and all-around New Orleans food diva Poppy Tooker for a crash course in etouffee making (more on that later). This little lesson was lagniappe.

The shrimp, by the bayou, come from Ray and Kay Brandhurst's stall at the Crescent City Farmers Market. Get some in your mouth.
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

The idiom, "...like watching sausage being made" isn't a particularly appealing one - but when there's boudin waiting for us at the end of it, we certainly don't mind the offal process.

Alex Harrell is the executive chef of Sylvain in the French Quarter of New Orleans, which team Eatocracy just happens to be in this week getting ready for the second edition of our Secret Supper.

Now, gather 'round - it's time to make the sausage.

Five Tips on Making Homemade Sausage: Alex Harrell
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Laissez les bons temps rouler! Eatocracy is in New Orleans this week getting ready for the second edition of our Secret Supper. We'll be sharing the people, purveyors and places that make this such a significant food town, and hope you'll join in with your questions, memories, restaurant suggestions and general bonhomie.

But first, how much do you really know about the distinctive eats of New Orleans? Consider this your crash course to the Big Easy's best bites.
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Previously - World's 50 best restaurants list released

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

February 15 is National Gumdrop Day, and we’re celebrating with a trip to Candy Land and a hike up Gumdrop Mountain with Katy Perry.

When you’re not hanging out with Jolly or affixing your gumdrops to gingerbread houses, the brightly-colored cones can be used in recipes or for eating straight out of the box.

What's on TV?
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.

Since 1988, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef. This year, the dining public has a say.
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If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
FULL POST

If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
FULL POST

If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
FULL POST