Food and Wine

The Dish: Chef David Burke

World-renowned chef David Burke got a top-notch education at the Culinary Institute of America and a prestigious pastry academy in Paris. He made his reputation by just 26 after becoming executive chef at New York's River Café and earning a slew of stars from critics. In 2003, Burke branched out on his own and became a driving force in American cooking with namesake restaurants in New York, Chicago, Las Vegas and Connecticut. Now, he's focused on the new york restaurant Tavern 62 and Washington D.C.'s BLT Prime by David Burke.

The Dish: Chef David Burke

Burke made his reputation by just 26 after he became executive chef at New York's River Café and earned a slew of stars from critics

Jim Gaffigan makes the case for beer that tastes like beer

The comedian isn't afraid to demand a cold brew that doesn't taste like chocolate or avocado

The Dish: Chef Ryan Hardy

Growing up in Kentucky, he had two big food influences: His mom's vegetable garden and his father's work as marketing director for a fast food chain

The Dish: Chef Ryan Hardy

Growing up in Kentucky, chef Ryan Hardy had two big food influences: His mom's vegetable garden, and his father's work as marketing director for a fast food chain. His career as a chef took him through some top restaurant towns, like San Francisco, Aspen and Santa Fe. In 2011, he came to New York and made a splash the immensely popular venues Charlie Bird, with an Italian-inspired menu, and the wood-fired restaurant Pasquale Jones. His latest project, Legacy Records, has no albums or 45's just flavorful specialties from Italy's north coast.

Recipe: Chrissy Teigen's Thai Soy-Garlic Fried Ribs

Hot, juicy ribs with a Thai twist, from the supermodel's new cookbook, "Cravings: Hungry for More"

The Dish: Savannah's Mashama Bailey

Her Savannah restaurant, The Grey, was named one of the world's greatest places to eat and drink by Time magazine

The Dish: Chef Mashama Bailey

Mashama Bailey was born in the Bronx but also spent time with family in Georgia where she learned the art of Southern cooking. After culinary school she worked at top restaurants in the Big Apple. In 2014, she and a partner saw a unique opportunity in Savannah's old Greyhound bus station and opened The Grey. This year, Time magazine named it one of the world's greatest places to eat and drink. Bailey joins "CBS This Morning: Saturday" to discuss her culinary journey.

Inside chef Mario Carbone's kitchen at The Grill

Formed eight years ago, the Major Food Group now operates some of the most iconic restaurants in New York. Dana Jacobson joins chef Mario Carbone in the kitchen of The Grill to taste test his dishes.

U.S. vineyards need foreign workers

A longstanding federal program allows farms and vineyards to temporarily hire foreign workers when they can't find Americans. But the booming economy has some worried about a labor shortage. Rarione Maniece of CBS affiliate WCAV-TV reports.

On the hunt with truffle-sniffing dogs

Forget pigs; canines are the latest animals to be trained to search for the fragrant fungus

"Big Bad Breakfast" with chef John Currence

The Southern food chef now has Big Bad Breakfast locations in four states

The Dish: Chef John Currence

If you're destined to become a chef, the food-centric city of New Orleans isn't a bad place to grow up. John Currence was born and raised there by a family that loved to cook and loved to travel. After cooking jobs around the South, Currence settled in Oxford, Mississippi, in 1992 and opened City Grocery. It won him the 1992 James Beard Award for Best Chef in the South. Now his City Grocery Restaurant Group includes Big Bad Breakfast with locations in four states. That's also the title of his second and most recent cookbook.

The Dish: Chef Edouardo Jordan brings the South to Seattle

In May, the James Beard Foundation named Jordan Best Chef in the Northwest

The Dish: Seattle chef Edouardo Jordan

Chef Edouardo Jordan grew up in St. Petersburg, Florida, and was often pressed into kitchen duty by his mother and grandmother. But soon, he grew inspired and after college headed off to culinary school. After jobs at some of the nation's top restaurants, including The French Laundry and Per Se, he broke out on his own with Seattle's celebrated Salare. Last year he opened JuneBaby and featured foods of the South. In May, the James Beard Foundation named it the nation's Best New Restaurant and named Jordan Best Chef in the Northwest.

Meet the couple behind beloved ice cream company Ample Hills Creamery

When a young couple opened a little ice cream shop in Brooklyn, New York seven years ago, it was an immediate hit with local residents. But that was just the beginning for Ample Hills Creamery. Their inventive flavors, each with a creative backstory, developed a cult following. “CBS This Morning: Saturday” co-host Michelle Miller sits down with the husband and wife duo behind it all.

The Dish: Boston chef Kevin O'Donnell

O'Donnell and his partner opened his dream restaurant specializing in the regional food of Venice last year in Boston's South End

The Dish: Boston chef Kevin O'Donnell

Rhode Island native Kevin O'Donnell attended the famed Johnson and Wales Culinary Institute before heading off to Italy for a cooking internship. While there, he met fellow chef Michael Lombardi and the two became fast friends as well as cooking collaborators. The pair went on to work at the same restaurant kitchens in Italy, France and New York, before heading back to their native New England. Last year in Boston's South End, they opened their dream restaurant, SRV, specializing in the regional food of the city of Venice.

A Taste of Summer: Shanghai's soup dumplings

A must-try food on any tour of Shanghai is the city's heralded "xialongbao" - pork dumplings injected with soup

Janine Booth's recipes for Southern comfort

The Australian-born chef is behind New York City restaurant Root and Bone

The Dish: Janine Booth

Australian chef Janine Booth was born into a family of restaurant owners. Inspired by the food of her country's many cultures, she decided to become a chef and started her career in Miami. Eventually, she took her love of southern cuisine north to New York City and in 2014, she and partner Jeff McInnis opened Root and Bone celebrating Southern fare and country comforts. They followed up with a second branch in Miami Beach and last year added Stiltsville Fish Bar offering locally-sourced seafood in Miami's Sunset Harbor neighborhood.

The Dish: Israeli chef Alon Shaya

It was a high school home economics teacher who spotted his talent and encouraged him to make cooking a career

The Dish: Israeli chef Alon Shaya

Born in Israel and raised in Philadelphia, Alon Shaya loved helping his mother cook but it was a high school home economics teacher who spotted his talent and encouraged him to make cooking a career. After training as a chef and working around the country, he opened his namesake Shaya in New Orleans. The restaurant was an instant hit and won him James Beard Awards for Best New Restaurant and Best Chef in the South. Now, he's opened Saba in New Orleans and this summer opens Safta in Denver. He also has a new cookbook called “Shaya: An Odyssey of Food, My Journey Back to Israel.”

Marcus Samuelsson on showcasing kitchens of immigrants in America

Award-winning chef Marcus Samuelsson immigrated to the United States and opened a successful restaurant, Red Rooster. Now he hosts "No Passport Required," a new show on PBS that showcases the kitchens of America's immigrants. Samuelsson joins "CBS This Morning" to discuss humanizing the conversation around immigrants in America.

The Inn at Little Washington's recipe for success

Over 40 years, chef Patrick O'Connell's vision, persistence, and humor have built a two-star Michelin restaurant and five-star hotel in rural Virginia