Crawfish boilers welded in Louisiana, the Magnalite story, McWare, King Kooker, black iron and official LSU gear: the 2026 Cajun cooking gear gift guide.
The Cajun turkey-duck-chicken: who really invented it, how to build one safely at home, and the Louisiana meat markets that make them.
Old-fashioned Louisiana cornbread dressing: stale skillet cornbread, smoky andouille and the trinity, plus the sweet-vs-savory fight.
Tabasco, Steen's, Konriko, Camellia, pralines and more: 11 Louisiana-made food gifts, the stories behind them, and how to spot the real thing.
Fried turkey, rice and oyster dressing, "yams," gumbo on the stove, the races and the Bayou Classic: how Louisiana does Thanksgiving.
Cajun rice dressing the down-home way: gizzards, livers, a dark brown gravy and Louisiana rice. The Thanksgiving side Acadiana can't do without.
Fry a turkey the Cajun way without burning the house down: thawing, the water trick for oil, 350°F, 165°F, injecting, and the fire-safety rules.
Onion, celery, and bell pepper: the three ingredients behind almost every great Cajun and Creole dish, and how they came from French mirepoix.
