Food and Wine
A special section devoted to recipes, news of food and drink and celebrity chefs
Latest
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Pie fight: Debating the origins of the Key Lime Pie
When a cookbook author claimed the recipe for the beloved dessert actually originated in New York City, some Floridians found it hard to swallow
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The Dish: Boston chef Karen Akunowicz
Akunowicz won the James Beard Award for this year for Best Chef, Northeast
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The Dish: Boston chef Karen Akunowicz
Akunowicz won the James Beard Award for this year for Best Chef, Northeast
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Food trends that will shape how we eat and drink in 2019
The food industry is constantly being challenged and redefined by new trends in dining. In 2019, the New York Time's Kim Severson predicts the most popular food trends will include new forms of hybrid lettuce, cooking with marijuana, and cheese tea from Taiwan. Severson joins "CBS This Morning" to talk about food trends for the year.
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One family's Christmastime tradition: A tamale-wrapping party
Mo Rocca visits a tamalada, where for 46 years family members have gathered to wrap pork and beans in corn flour dough, gossip, and keep traditions alive
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Fruitcake: More than a hefty holiday gift
The classic festive Christmas dessert is the perfect energy food for hikers and long-distance athletes
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Recipe: Brenda Braaten's Fruitcake
They're more than just a holiday gift; the nutritionist says fruitcakes are a perfect food for hikers
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Chef Meherwan Irani on bringing Indian cuisine to America
Irani is credited with helping change the perception of Indian cuisine in America
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Chef Meherwan Irani on bringing Indian cuisine to America
Chef Meherwan Irani is credited with helping change the perception of Indian cuisine in America. He came to the U.S. to earn an MBA but found that he missed the spicy cuisine of his home. So, he learned how to cook it himself. He continued to cook for friends while working in the auto industry in California, but always dreamed of running his own restaurant. In 2009 he took the plunge with his wife and business partner, moving to Asheville, North Carolina, and opening Chai Pani. It was a big hit and just the first of five restaurants he now runs in Asheville and Atlanta.
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The Dish: Chef Ken Oringer
Oringer's JK Food Group runs Boston's Coppa and Little Donkey and tapas bar Toro
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The Dish: Chef Ken Oringer
Ken Oringer is a chef with globally inspired food and an increasingly international reach. Born in New Jersey, Oringer loved great restaurants and after college decided to make cooking his career. He worked for star chefs like David Burke and Jean George before starting his own global brand. Working with fellow chef and business partner Jamie Jamie Bissonnette their JK Food Group runs Boston's Coppa and Little Donkey and their best-known venture Toro, a tapas bar that now has locations in Boston, New York, Bangkok and Dubai.
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Samin Nosrat of "Salt, Fat, Acid, Heat" on the fundamental elements of cooking
Chef and food writer Samin Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college. She got a job as a food runner there and worked her way up, eventually impressing renowned chef Alice Waters. Last year, Nosrat's first cookbook, "Salt, Fat, Acid, Heat" became a bestseller and earned her a James Beard Award. It also inspired a Netflix series by the same name. Nosrat joins Anthony Mason and Michelle Miller to discuss her culinary journey.
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Samin Nosrat of "Salt, Fat, Acid, Heat" shares her signature recipes
Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college
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Chef Samin Nosrat of "Salt, Fat, Acid, Heat"
Chef and food writer Samin Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college. She got a job as a food runner there and worked her way up, eventually impressing renowned chef Alice Waters who has called her "america's next great cooking teacher." Last year, Nosrat's first cookbook, "Salt, Fat, Acid, Heat" became a bestseller and earned her a James Beard Award. It also inspired a critically-acclaimed Netflix series by the same name. the show explores what Nosrat considers to be the four vital elements of cooking: Salt Fat Acid and Heat.
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Ice cider revived Canada's apple industry. It could soon disappear because of global warming
Weather is a key ingredient. It may also be this delicacy's downfall
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Restaurateur Alan Stillman, the man behind TGI Fridays, on five decades of success
Alan Stillman has been revolutionizing how we eat and meet for more than five decades. His singles bar would grow into a worldwide restaurant chain and the steakhouses he founded are iconic. Michelle Miller sits down Stillman, a creative force in the food industry with no plans to slow down.
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Recipe: Alma's Vegetarian Lasagna
Lasagna that is light and quite delicate with homemade béchamel
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Irish Coffee, at a San Francisco institution
For more than 40 years, bartender Paul Nolan has been mixing the drink that made the Buena Vista Café famous
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The Sioux Chef
Native American chef Sean Sherman's goal is not just to produce a healthy meal based on indigenous cultures, but to feed the soul of a nation
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A heartwarming slice of life: Pizza made and served by the deaf
San Francisco's Mozzeria, ranked among the top pizza places in the city, is also entirely owned and operated by people who are deaf
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The last straw?
Concerns about pollution have led some communities, including Seattle, to ban plastic drinking straws, prompting a search for alternatives
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In the kitchen with Chrissy Teigen
The model, social media celebrity and bestselling cookbook author shares the experience of cooking with husband John Legend
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Pepperoni rolls, West Virginia's most popular snack
Conor Knighton explains the pepperoni pride the state has for its delicious, utilitarian snack, devised for coal miners and enjoyed by everyone
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Tastemaker: Food designer Sarah Masoni's million-dollar palate
At Oregon State University's Food Innovation Center, she uses her most exquisite taste (buds) to help chefs fine-tune their recipes
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Sparkling water is making a splash
Thanks in part to increased health consciousness, sales of carbonated water is bubbling over
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