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Oysters are one of the most famous ingredients in Louisiana cuisine.
Braised duck is a staple of Louisiana’s Cajun cuisine.
Bananas Foster is arguably New Orleans’ most iconic dessert.
Chef Phillip Lopez and Frank Tusa learn why the muffuletta is such a local favorite.
The beignet has a lesser-known cousin, the cala, with a fascinating and unique history.
When you think of Louisiana, odds are, you think of gumbo.
In New Orleans, the po' boy is a world-famous staple—but what about the bánh mì?
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