The Dish

The Dish: Kalaya Thai Kitchen

Thai restaurant "Kalaya" was opened by a former flight attendant, Nok Sunturanon, after she wanted to change the widespread perception of Thai food as quick and easy takeout. Kalaya's focus on fine dining has helped the restaurant top "Esquire's" list of the Best New Restaurants of 2020. Jeff Glor sat down with Sunturanon for "The Dish."

The Dish: St. Elmo Steak House

For many, the James Beard-award winning St. Elmo Steak House is the place to be seen during big events in Indianapolis. "CBS This Morning: Saturday" co-host Dana Jacobson took a trip to St. Elmos meet the current owner, and learn about the classic steakhouse experience on offer.

The Dish: Chef Andrew Wong

British-born Andrew Wong was awarded his second Michelin star for his unique interpretation of the cuisine of China. Wong meticulously researches traditions and tastes across the vast nation and brings a wealth of detail and history to every dish he creates. For "The Dish," Imtiaz Tyab sat down with Wong to sample some true delights.

Dawn Davis on vision for Bon Appétit

Bon Appétit is considered one of America's great food magazines. At the forefront of the magazine is Dawn Davis, a former Simon & Schuster book publisher and obsessive foodie. Michelle Miller sat down with the new Bon Appétit editor-in-chief to talk about her debut issues, food trends and the magazine's new focus.

The Dish: Chef Edy Massih

Born in Lebanon, chef Edy Massih said he'd like to be the Middle Eastern Martha Stewart. At 26, he appears to be on his way. From food to layout, Massih does it all. He speaks to Dana Jacobson about the latest venture he launched during the pandemic in his very own Brooklyn, New York neighborhood.

The Dish: Food writer Mark Bittman

Food writer Mark Bittman has written dozens of cookbooks, but now he's out with something different. In his new book, "Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal," Bittman gives a revealing look at how our diet has changed, for better and worse, over thousands of years. Jeff Glor has more.

The Dish: Chef Joseph Johnson

When a chef earns a prestigious degree from The Culinary Institute of America and receives the coveted James Beard Award, they are usually found in high-end restaurants. But that is not where Chef Joseph Johnson finds himself - instead, he's turned his talents towards bringing healthy food to his community. Michelle Miller has the details.

The Dish: NFL chef Darian Bryan

Chef to professional football stars, Jamaican immigrant Darian Bryan has come a long way from his island roots. While it was in Jamaica that his passion for food and cooking was born, it was in the states that it grew and developed. Bryan is now a personal chef for a slew of NFL players and other pro athletes, and they're not the only ones craving what this young chef is serving up. Dana Jacobson has the details.

The Dish: Inside the Commander’s Palace

Along with jazz, the French Quarter and Mardi Gras, amazing food has always been a hallmark of New Orleans. It’s found in both local cafes and in famed restaurants known the world over. At one of the most renowned — Commander’s Palace — there’s someone new in charge of the kitchen. Jamie Wax speaks with Chef Meg Bickford, the first woman executive chef in the restaurant’s long history, about caring on a tradition while making a mark of her own.