In New Orleans, cooks transform a dollar’s worth of dried beans into a creamy, smoky stew. So why is it so hard to translate this dish once you cross the state line?
Host Bridget Lancaster shows host Julia Collin Davison the steps to making the ultimate Chicken and Sausage Gumbo. Then, tasting expert Jack Bishop challenges Julia to a tasting of smoked paprika. Fin...
The depth and body of this Louisiana mainstay largely depend on a humble pantry staple:
flour. We rethought its treatment—from how it is cooked to how it is incorporated.
We tasted seven products, rating them on their flavor, level of smokiness, and overall appeal.
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