In the restaurant it's much more serious.

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

When it ceases to be fun, I'll stop and just stay in my restaurants.

I had these recipes that say do this, do that. Who MAKES these rules?