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James Beard Awards 2010

Red carpet interviews from the James Beard Foundation’s 2010 Awards

La Provence: The John Besh Restaurant With The Farm Out Back

On the outskirts of New Orleans, in Lacombe, Louisiana, there’s a lot of tomato-growing and pig-smoking going on, right out back, behind the kitchen of Chef John Besh’s La Provence Restaurant.

Jamie Cooks: Creole Gumbo

Jamie cooks a seafood-studded Creole Gumbo

Jamie Cooks: Cajun Gumbo

Jamie cooks a classic Cajun Gumbo with chicken and andouille

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Join eatTV.com at Asian Feastival in Queens

eatTV.com is media sponsor of Asian Feastival, a one-day celebration of local, authentic Asian cuisines in Queens. 

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Welcome to Eattv.com!

Welcome to your hub for all things delicious! Eat TV is a video-based food magazine bringing you easily digestible glimpses of the people, places, food and drinks that make up our edible landscape.

We’ve explored the food world and brought you the choicest cuts on video. As accompaniment, we serve a helping of thoughtful articles and a behind-the-scenes glimpse of how it all comes together.

Enjoy!

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Eating My Way Through Asian Feastival

This new food festival celebrates the diversity of Asian cuisine available in Flushing, Queens

La Provence: The John Besh Restaurant With The Farm Out Back

On the outskirts of New Orleans, in Lacombe, Louisiana, there’s a lot of tomato-growing and pig-smoking going on, right out back, behind the kitchen of Chef John Besh’s La Provence Restaurant.

Jamie Cooks: Creole Gumbo

Jamie cooks a seafood-studded Creole Gumbo

Okra: The Misunderstood Pod

Harvesting “love it or hate it” okra with Louisiana farmer Timmy Perilloux

Jacob’s World Famous Andouille

Fourth-generation owner Aaron Lions shows us how to make andouille at Jacob’s World Famous Andouille in LaPlace, Louisiana

At the Intersection of Memory, Expectation & Experience

I have been eating gumbo for 37 years, yet I still can’t tell you what it is. One would think, by now, I’d have narrowed it down, but I haven’t.

The Bare Bones of Gumbo

A good jazz musician must know the bare bones of his music before he can innovate. Bare bones? What does this mean, you might ask, and how does it apply to gumbo?