The Baton Rouge, Louisiana food scene offers an array of culinary delights, from classic po' boy sandwiches to trend-setting venues serving up Asian street food and exotic tacos created by a Food Network star. Join correspondent Tom Wilmer as he explores Baton Rouge's diverse dining scene.

Journeys of Discovery: Baton Rouge cuisine from po' boys, crawdads and pho to a Food Network star

Tom Wilmer’s Lowell Thomas Award-winning travel podcast, "Journeys of Discovery," is a regular segment on the weekly KCBX program "Issues & Ideas." Tom's interviews are recorded live on location across America and around the world and showcase the arts, culture, music, nature, history, science, wine and spirits, brewpubs, the culinary arts and more. Tom covers nouns and verbs: people, places, things, and action — everything from baseball to exploring South Pacific atolls, and interviewing the "real" Santa Claus in the Arctic. His feature, recorded live at Harland & Wolfe Shipyards in Belfast Northern Ireland, celebrating the centenary of the launch of the Titanic was the recipient of a Best Travel award from Outdoor Writers Association of California.

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Tom Wilmer’s Lowell Thomas Award-winning travel podcast, "Journeys of Discovery," is a regular segment on the weekly KCBX program "Issues &amp; Ideas." Tom's interviews are recorded live on location across America and around the world and showcase the arts, culture, music, nature, history, science, wine and spirits, brewpubs, the culinary arts and more. Tom covers nouns and verbs: people, places, things, and action — everything from baseball to exploring South Pacific atolls, and interviewing the "real" Santa Claus in the Arctic. His feature, recorded live at Harland &amp; Wolfe Shipyards in Belfast Northern Ireland, celebrating the centenary of the launch of the Titanic was the recipient of a Best Travel award from Outdoor Writers Association of California.

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Journeys of Discovery: Baton Rouge cuisine from po' boys, crawdads and pho to a Food Network star

Journeys of Discovery: Baton Rouge cuisine from po' boys, crawdads and pho to a Food Network star

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