New Orleans-with its sultry, romantic atmosphere and constant influx of different cultures-is known as the most unique city in America. The local cuisine is both distinctive and influential, and the city's rich history shines through its art. A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums.

New Orleans distinctive cuisine derives from a world of influences ”French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban” but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from Rio Mar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoires Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Cote Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dantes Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imos.