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The fruit of the pawpaw tree, part of the custard apple family, appears to be tropical, but it grows wild in more than 20 states and Canada, and was a favorite of George Washington and Thomas Jefferson. Today, it's the official native fruit of Ohio, which hosts an annual pawpaw festival. Correspondent Allison Aubrey reports on efforts to spread the word about the pawpaw.
In Italy, pane carasau (a crunchy flatbread whose origins are said to date back to the Bronze Age) traditionally accompanies other Sardinian staples, from pecorino cheese to the red wine cannonau - and pretty much any dish. Correspondent Seth Doane checks out how this bread - a popular Sardinian "celebrity" - is made and enjoyed.
South Carolina bladesmith Quintin Middleton pours everything into his hand-crafted chef's knives – elegant instruments that can cost up to $2,500 apiece. Correspondent Serena Altschul talks with Middleton about his inspirations for forging his distinctive knives, and with chef Kwame Onwuachi, who says a Middleton blade is worth the sharp cost.
The Lone Star State's distinctive barbecue is getting some impressive variations, with the help of pitmasters with roots in such places as Egypt, Vietnam and Japan. Correspondent Lee Cowan talks with some of the new bright lights of Texas BBQ, and with Daniel Vaughn, barbecue editor of Texas Monthly.
How are new foods created and marketed, like protein-infused coffee, or eggs created without chickens? "Sunday Morning" introduces you to companies that help shape what and how you eat.
How are new foods created and marketed, like protein-infused coffee, or eggs created without chickens? Correspondent David Pogue looks at the fascinating world of food trends, introducing you to the companies that help shape what and how you eat.
Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, demonstrates his pasta recipe.
Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, shares with "Sunday Morning" his recipe for a seasonal favorite.
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.
From the Twelve Thirty Club, a bar and restaurant in Nashville, comes this recipe for a cheesy bread favorite.
The authors of America's Test Kitchen's "A Very Chinese Cookbook" offer their take on a not-entirely-authentic Chinese dish.
A recipe from the authors of "A Very Chinese Cookbook."
Cornbread with flair, from Nordic Ware.
Another dessert treat from Nordic Ware.
Another dessert treat from Nordic Ware.
