It's Okay To Play With Your Food.

Being A Food Show And Being Me, I Always Kicked It Up A Notch, Which Means I Would Always Elevate The Spice Level Or The Complexity Of A Particular Dish. So, It Was Always Like We're Going To Kick This Up A Little Bit.

We'll Be Going To The Fish Market And A Farmer's Market This Afternoon To Get What We Need To Make And Eat Dinner As A Family. I'm Trying To Expose My Kids To Going To A Farmers Market Or The Fish Market And Learning What That's All About.

I Launched The Emeril Lagasse Foundation To Provide Culinary Training, And Developmental And Educational Programs To Children In The Cities Where My Restaurants Operate. I Think Everyone Has A Responsibility To Give Back To The Community If They Can, And To Help Future Generations Learn New Skills.

I Make Some Of My Best Recipes With A Simple Homemade Stock. Keep Shrimp Shells Stored In A Plastic Bag In The Freezer. When You Have Almost A Gallon-bag Full, You Can Make A Stock In 30 Minutes That You Can Use In Soups And Sauces. You Can Then Freeze The Stock In Ice-cube Trays.

Kids Are Now Eating Things Like Edamame And Sushi. I Didn't Know What Shiitake Mushrooms Were When I Was 10 - Most Kids Today Do.