Recipe: Amish Peanut Butter Pie

Lovina Hershberger Zook, who left the Amish faith, today shares recipes of the Amish with her more than six million followers on social media.

• Aug 16

How Lovina Zook left the Amish and found an online audience

This 23-year-old who grew up in a conservative Amish community and had never used a cell phone or computer is today an unlikely social media influencer, sharing stories and recipes of the Amish with her six million online followers.

• Aug 16

How Trump admin cuts have compromised food safety

Since May, more than 11,000 cases of illness caused by the parasite cyclospora have been reported in 41 states. This comes after the Trump administration drastically cut FDA and CDC staff, prompting one expert to call this summer's outbreaks "a national wake-up call."

• Jul 26

Fire up the grill for a yearly ritual: Communing over BBQ skills (or lack thereof)

Do you have the "right stuff" when it comes to barbecuing? Lots of people believe they do, and they're more than happy to share their wisdom with you, even if unsolicited. Luke Burbank is not one of those people.

• Jul 5

Only in America: The rise of Viet-Cajun cuisine

Chef Trong Nguyen came from Vietnam as a teenager in the 1980s, and discovered that the clean bright flavors of Vietnamese food he grew up with paired perfectly with, of all things, the earthy, smoky spice of Cajun cuisine.

• Jun 28

Only in America: The rise of Viet-Cajun cuisine

Chef Trong Nguyen came from Vietnam as a teenager in the 1980s, and discovered that the clean bright flavors of Vietnamese food he grew up with paired perfectly with, of all things, the earthy, smoky spice of Cajun cuisine. Since then, Nguyen's Houston restaurant, Crawfish & Noodles, has been a leading proponent of Viet-Cajun fusion cuisine. Luke Burbank reports on how the American melting pot has become a cauldron of international flavors.

• Jun 28
• 3:21

Yum! Brands sells struggling Pizza Hut in $2.7 billion deal

The sale will split ownership of the pizza chain between a U.S.-based private equity firm and a Chinese restaurant company.

• Jun 16

Meet Marina Marchese, the honey sommelier

Marina Marchese is America's first honey sommelier – an expert trained in identifying countless yet subtle differences in honey. She talks with correspondent Serena Altschul about the buzz surrounding her specialized knowledge of all things honey, and what consumers should beware when seeking unadulterated honey.

• Jun 7
• 5:08

Favorite Philly foods: Cheesesteaks, pretzels and hoagies

"Sunday Morning" shares the love for three traditional foods in the City of Brotherly Love.

• May 17

Making a proper hoagie

Legend has it that Philadelphians have been living on hoagies since shipyard workers packed them for lunch during World War I. Liberty Kitchen executive chef Beau Neidhardt demonstrates for correspondent Susan Spencer how to construct a giant sandwich, Philadelphia-style.

• May 17
• 2:07

Soft pretzels, an essential Philly food

The twisty, crunchy, doughy treat is a tradition in Philadelphia, and the Center City Soft Pretzel Company churns out tens of thousands of pretzels a week. Correspondent Susan Spencer checks out their salty allure.

• May 17
• 2:24

The sacred Philadelphia cheesesteak

Nothing says love like a Philadelphia cheesesteak sandwich, according to Frankie Olivieri, the third-generation owner of Philly's legendary Pat's King of Steaks. He explains why to correspondent Susan Spencer.

• May 17
• 2:08

Martha Stewart: How to make an omelet

In her latest book, "The Martha Way," Martha Stewart shares her classic methods for cooking – the building blocks essential to every home chef.

• May 10

A Mother's Day breakfast with Martha Stewart

Just in time for Mother's Day, Martha Stewart, whose latest book is "The Martha Way," offers "Sunday Morning" viewers tips on preparing a special breakfast for that special mom.

• May 10
• 4:30

Breeding a better bread

Over the past century, the cultivation and processing of wheat has led to strains of grain that are less nutritious, less flavorful, and more vulnerable to climate change. The researchers at Breadlab, at Washington State University, are trying to breed varieties of whole grains that are better for farmers, consumers – and taste buds. David Pogue reports.

• Apr 19
• 3:08

Chef Ruthie Rogers on the comforts of food and conversation

The River Cafe in London has had a Michelin star since the late 1990s, thanks to co-founder, owner, acclaimed chef and podcaster Ruthie Rogers, whose new book, "Table 4 at the River Cafe," celebrates conversations and comfort food.

• Mar 22

Book excerpt: "Table 4 at The River Cafe" by Ruthie Rogers

The chef and podcaster's new book features interviews with famous names who reminisce about the comforts of food.

• Mar 21

Recipe: Shirae Tofu Dressing

Connie Masuoka, of Ikoi no Kai, an elder nutrition program run by the Japanese Ancestral Society of Portland, Oregon, shares a recipe for a tofu salad dressing.

• Feb 19

Judge: Lawsuit against Buffalo Wild Wings has "no meat on its bones"

A federal judge dismissed a lawsuit filed by an Illinois man who alleged that Buffalo Wild Wings' use of the term "boneless wings" was deceptive.

• Feb 19

Food, Faith and Religion

An in-depth look at the relationship between food, faith and culture in the Jewish, Islamic and Sikh traditions.

• Jan 10, 2019
• 26:56

Bûche de Noël: A traditional Christmas treat

Created in France in the late nineteenth century, Bûche de Noël is a favorite Christmas delicacy: a rolled chocolate cake that is a little piece of art. Alina Cho talks with food historian Loïc Bienassis about the dessert's origins, while pastry chef Mickaël Marsollier discusses variations on the traditional Bûche.

• Dec 14, 2025
• 4:04

Leftovers: Giving food a makeover

A third of the food produced globally goes to waste, but leftovers are enjoying a revival, with leftovers cookbooks, leftovers influencers, even a leftovers-themed cooking show. Nancy Giles talks with food historian Eleanor Barnett about the value placed on food through the ages; and with Chris Morocco, food director of Bon Appétit and Epicurious, who delves into Giles' refrigerator to turn her leftovers into a whole new meal.

• Nov 30, 2025
• 4:45

Teaching the food truck business

A retired Air Force brigadier general sought a new mission: to create the first certified mobile food-truck apprentice program in America. David Pogue talks with John Michel about Currency of Caring, which helps teach entrepreneurs (many of whom had been going through hard times) the food-truck business; and with Demetrius Gower, whose Big Meechie's Kitchen & Food Truck, in Granite City, Ill., has proven an award-winning success.

• Nov 23, 2025
• 2:36

The beauty of charcuterie

Culinary content creators have turned charcuterie into a visual art form. For Marissa Mullen, founder of "That Cheese Plate," designing a resplendent cheese board or array of sliced meats is a passion project. Faith Salie talks with Mullen about building a board that is more than mere party food; and with chef and restaurateur Daniel Boulud about the history of traditional French charcuterie.

• Nov 23, 2025
• 4:40

A restaurant where you pay what you can

In order to make good food more accessible, food justice writer and advocate Mark Bittman and chef Mavis-Jay Sanders have launched a pilot program in New York City called Community Kitchen, which for a limited time is offering fine dining on a sliding scale. Customers pay what they can - $15, $45, or $125. It's a model they hope to open in a permanent version in Manhattan and beyond. David Pogue reports.

• Nov 23, 2025
• 2:43

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