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Every week on his blog, "Sandwiches of History," Barry Enderwick rescues sandwich recipes from the dustbin of history. Some of the unlikeliest (and even amazing) historical recipes are now collected in a cookbook. Enderwick is even traveling the country, workshopping sandwiches in front of a live audience. Correspondent Luke Burbank gets a taste.
The butter made at Animal Farm Creamery, in Shoreham, Vermont, is almost exclusively sold to fine dining restaurants around the country. Correspondent Faith Salie visits the family farm churning out a golden (and expensive) product.
In Nashville, not far from the center of the country music world, you'll find a bakery that produces bread nearly identical to what Kurds have been enjoying for more than 4,000 years. Correspondent Martha Teichner visits Newroz Market, where their bread, which originated in Mesopotamia and is traditionally hand-made by women, is a vital culinary necessity for the Kurdish diaspora.
Artist Noah Verrier is getting millions of likes on social media for his paintings of comfort foods, like peanut butter and jelly sandwiches, burgers, fries, and jelly donuts – and they're selling like hotcakes on eBay. Correspondent Rita Braver talks with Verrier about how the former Florida State University art instructor came to become known as a "junk food painter."
When it comes to eating healthy, all of us respond to foods differently. The National Institutes of Health's new nutrition study hopes to finally provide Americans a personalized answer to the question: "What should I eat?"
From the four food groups to the Food Pyramid, the U.S. government has long offered guidance to Americans hoping to eat a healthier diet. But there's growing scientific consensus that when it comes to eating healthy, all of us respond to foods differently. And to prove it, the National Institutes of Health has embarked on the most ambitious nutrition study ever, hoping to finally provide Americans a personalized answer to the question: "What should I eat?" Correspondent Lee Cowan reports.
The country superstar offers "Sunday Morning" viewers his take on a classic cocktail.
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.
From Food & Wine: Pecan pie bars have all the virtues of pecan pie without the fuss of rolling out a crust - and they're great for feeding a crowd.
From Food & Wine Magazine: Bake your apple pie in a brown bag for a perfectly cooked filling in a golden pie crust with this incredibly easy and simple recipe.
From Food & Wine Magazine: Super savory mushrooms and buttery cabbage get a puff pastry blanket in this vegetarian take on Beef Wellington.
From Food & Wine: Carla Hall's holiday-worthy ham glistens with a bourbon and brown sugar glaze as it fills the kitchen with a comforting aroma.
Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer, from Food & Wine Magazine.
From Food & Wine: Make this baked pasta dish when you want to use up some of your Thanksgiving leftovers, or any time you want a comforting, cozy meal.
From Food & Wine: Dried ginger and toasted sesame oil give this roast turkey a rich umami flavor.
