Tommy Banks' little family-run pub in Yorkshire, called The Black Swan at Oldstead, has been named by Trip Advisor the "Be st Restaurant in the World," based on posted customer reviews. The honor has had even more impact on business than the Michelin star that Banks earned years ago. Mark Phillips checks out the menu.
Over the years many cooking gadgets have been consigned to the garage. But correspondent Martha Teichner finds one that may keep its place in the kitchen: the Instant Pot, a multi-cooker that looks like a slow cooker and cooks like a pressure cooker. New York Times food writer Melissa Clark offers her take on this very hot pot.
Today more than 30 million schoolchildren benefit from the National School Lunch Act, signed by President Truman in 1946. For many students, it may be the only nutritional meal they get - and some kids are still being denied a hot meal because their parents can't afford it. Lee Cowan visits a school district in Indiana where an innovative approach to feeding schoolchildren means no one gets turned away. He also meets a New Mexico legislator who backed a bill to fight "lunch shaming."
Jane Pauley hosts our annual "Food Issue," a holiday broadcast devoted to all things epicurean. Among the features: Lee Cowan reports on how some schools are helping impoverished children by expanding their school lunch programs and fighting "lunch shaming"; Tracy Smith meets a most unlikely pairing, Martha Stewart and Snoop Dogg, hosts of a popular cable food show; Mark Phillips visits what Trip Advisor has ranked as the Best Restaurant in the World; Anna Werner goes into the tiniest of kitchens, where tiny food is prepared; Nancy Giles takes a nostalgic journey at the Lunchbox Museum; Mo Rocca samples some of the world's best whisky, from Japan; and what's the hottest new dessert? Rolled ice cream!