A proper paella
In Spain, the rice dish paella has spawned many variations over time, but correspondent Seth Doane went to Valencia looking for the traditional ways paella is prepared and served.
Food & Wine
Good gourd! A visit to the pumpkin capital of the world
In Morton, Illinois, home to the annual Pumpkin Festival, and site of the Libby's factory responsible for 85 percent of the world's canned pumpkin, correspondent Nancy Giles gets a taste of the local produce and finds out why, in Morton, orange is always in season.
The quest for the best burger
The Wagyu Brothers, a Tokyo hamburger shop, aims to produce the best burger on Earth, using high-grade, hand-chopped Wagyu beef. Correspondent Adam Yamaguchi samples their Wagyu burger, and talks with hamburger expert George Motz about how, in a world of social media, the proliferation of information about burgers is making the competition for best burger more heated than ever.
How to make 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. [Original air date: May 17, 2026.]
The appeal of soft pretzels
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. [Original air date: May 17, 2026.]
Why Philadelphia cheesesteaks rule
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. [Original air date: May 17, 2026.]
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.
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.
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."
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.
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.
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.
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.
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.
Favorite Philly foods: Cheesesteaks, pretzels and hoagies
"Sunday Morning" shares the love for three traditional foods in the City of Brotherly Love.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Entertainment
Duane "Keffe D" Davis sentenced to 40 years to life for Tupac's murder
RJ Mitte, "Breaking Bad" actor, dies at 34
Selma Blair arrested after allegedly biting flight attendant
"Heated Rivalry" creator Jacob Tierney teases Season 2
Russell Brand goes on trial to face rape and sexual assault charges
Billy Crystal on finding humor in the darkest of times
Noah Kahan: Songs of sorrow and joy
The return of the Gruffalo
"Star Wars" lightsaber used in "I am your father" duel could sell for $1 million
Eva Marie Saint, "North by Northwest" star, dies at 102
Paramount closes $110 billion deal to acquire Warner Bros. Discovery
Coco Gauff decries "insane" amount of online racism after China match dispute
Jim Bakker, who co-founded "The PTL Club" but fell into disgrace, dies at 86
Aaron Sorkin on "The Social Reckoning": "Maybe we can't handle the truth"
