Jenny Adams has been a full-time freelance writer and photographer since 2007, contributing to more than 50 travel and luxury lifestyle publications. Her focus is often on great places to dine and ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

To understand what Creole cooking is all about, you have to understand the basic differences between Creole and Cajun, two cuisines that are, at times, used interchangeably but are really completely ...

At restaurants advertising shellacked entrees on the sidewalk with laminated menus featuring pictures of the food, “Cajun” encompasses the New Orleans dining experience: lots of cayenne pepper, fried ...

, you’ll notice several obvious connections to its namesake motherland. Many of the street names are French — Rue Bourbon, par exemple — and corner bistros send aromas of pralines, beignets, and bread ...

If you ask two Louisiana gourmands the difference between Creole and Cajun food, you are in for an endless debate, preferably over a few sazerac cocktails or bottles of Abita beer and a mess of boiled ...

Louisiana's official state donut, beignets are of Acadian (subsequently Cajun) origin rather than Creole. After being integrated into Creole cuisine in New Orleans, however, the sugary snacks are ...