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

Korean fried chicken: The other KFC

The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced back to African American soldiers fighting in the Korean War.

• Nov 23, 2025

Korean fried chicken: The other KFC

The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced to an American cookbook dating back to when African American soldiers fought in the Korean War. Nancy Giles talks with chef Judy Joo, co-creator of Seoul Bird, and Suzie Tsai, CEO of the chain Bonchon, about food that has come full-circle.

• Nov 23, 2025
• 4:04

What presidents ate: Squirrel soup, anyone?

Bennett Rea's social media series "Cookin' With Congress" demonstrates the arcane diets of our nation's presidents, first ladies, and other political figures. He discusses with Mo Rocca some of the unusual dishes enjoyed by our former chief executives, from Richard Nixon's ham mousse, to James Garfield's favorite: squirrel soup.

• Nov 23, 2025
• 4:24

Sauerkraut, the tangy crowd-pleaser

Its origins stem from China, Korea and Germany, and today it's never far from a hot dog (or, if you're attending the annual Sauerkraut Festival in Waynesville, Ohio, a pizza or donut). Jonathan Vigliotti talks with Sandor Ellix Katz about how fermentation produces sauerkraut, and checks out the process at Real Pickles, a Massachusetts co-op that also produces chile, turmeric and kimchi varieties.

• Nov 23, 2025
• 4:05

Welcome to the world's oldest restaurant

Founded in 1725, Restaurante Botín, in Madrid, Spain, is recognized by Guinness World Records as the oldest restaurant in the world. But across town, the owners of Casa Pedro believe theirs may be even older; it's been in their family for at least 10 generations. Seth Doane visits two timeless establishments that each celebrate family, pride, tradition, and some very good food.

• Nov 23, 2025
• 4:30

Powering our appetite for protein

Proteins, whether from whey, plants or animals, are essential for building muscle. Last year, approximately 71% of consumers identified protein as the nutrient they most frequently try to eat. That's an appetite corporate America is more than happy to feed – even though protein often doesn't taste very good. Lee Cowan looks at how companies like General Mills are developing protein-fueled products, and how Americans may be consuming more protein than they need.

• Nov 23, 2025
• 5:01

Why we love comfort foods

Dr. Uma Naidoo, a nutritional psychiatrist, says the sugar found in many comfort foods hits our brains in the same pleasure center as street drugs do. But that's not the only reason we find comfort in such treasured dishes; there is also warm-and-fuzzy nostalgia.

• Nov 23, 2025

Recipe: Dr. Uma's Cherry Calm Smoothie

Nutritional psychiatrist Dr. Uma Naidoo, author of "Calm Your Mind With Food," offers "Sunday Morning" viewers her choice for the perfect smoothie.

• Nov 22, 2025

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