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Season 5
Jet and Ali Tila share their technique for getting restaurant-level crispy skin on salmon.
Jet and Ali Tila share their technique for getting restaurant-level crispy skin on salmon.
Jet and Ali Tila whip up white chicken chili with a classic wedge salad and mezcal margaritas.
Jet and Ali Tila whip up white chicken chili with a classic wedge salad and mezcal margaritas.
Jet and Ali Tila make an impressive but easy meal of scallops and filet mignon with mushroom sauce.
Jet and Ali Tila make an impressive but easy meal of scallops and filet mignon with mushroom sauce.
Jet and Ali Tila make panko-crusted chicken and waffles with hibiscus French 75 cocktails.
Jet and Ali Tila make panko-crusted chicken and waffles with hibiscus French 75 cocktails.
Jet and Ali Tila combine their two favorite desserts: chocolate chip cookies and ice cream.
Jet and Ali Tila combine their two favorite desserts: chocolate chip cookies and ice cream.
Baker and Louisiana native Vallery Lomas shows how to make beignets at home.
Baker and Louisiana native Vallery Lomas shows how to make beignets at home.
The keys to Chef Kenneth Temple's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet.
The keys to Chef Kenneth Temple's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet.
Chef Kenneth Temple makes his own Creole spice blend for Louisiana's signature one-pot dish.
Chef Kenneth Temple makes his own Creole spice blend for Louisiana's signature one-pot dish.
For maximum crispiness, Chef Kenneth Temple cooks his French fries twice before tossing them in Cajun seasoning to serve with his Fried Fish Po' Boy.
For maximum crispiness, Chef Kenneth Temple cooks his French fries twice before tossing them in Cajun seasoning to serve with his Fried Fish Po' Boy.
Chef Kenneth Temple uses chicken and smoked sausage, which is often easier to find than andouille sausage, in his Gumbo Ya-Ya.
Chef Kenneth Temple uses chicken and smoked sausage, which is often easier to find than andouille sausage, in his Gumbo Ya-Ya.
This Louisiana favorite with filled with decadent raspberry cream cheese.
This Louisiana favorite with filled with decadent raspberry cream cheese.
Chef Kenneth Temple's crawfish dish relies on the perfect -- and fast Cajun roux.
Chef Kenneth Temple's crawfish dish relies on the perfect -- and fast Cajun roux.
Chef Kenneth Temple's spin on Cajun red beans and rice includes smoked sausage and smoked turkey neck stock.
Chef Kenneth Temple's spin on Cajun red beans and rice includes smoked sausage and smoked turkey neck stock.
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