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The singer who admits she can't cook has written a memoir, "Feels Like Home," that is focused, in part, on traditional Sonoran recipes from her childhood.
Singer Linda Ronstadt has always done the unexpected. And now, the woman who admits that she can't cook has put out a memoir that is focused, in part, on traditional Sonoran recipes from her childhood. She talks with correspondent Tracy Smith about her book, "Feels Like Home: A Song for the Sonoran Borderlands."
In 1993 engineer-turned-farmer Michael Clark was supplying produce to his friend, Virginia chef Craig Hartman, who requested some "baby greens." The result: ever-smaller lettuce leaves. Today, these tiny vegetables are a big ingredient in fancy restaurants, food magazines and windowsill farms. Correspondent David Pogue reports on how a trend was born.
When Jennifer Prezioso's grandfather started slowing down, she took on a new role: apprentice butcher. Today she runs Albanese Meats & Poultry, a Little Italy institution that will soon mark its 100th year.
Jennifer Prezioso dreamed of a life as an actress, but when her grandfather, who ran the last butcher shop on his Little Italy block, started slowing down, she took on a new role: apprentice butcher. Now she runs Albanese Meats & Poultry, which will soon mark its 100th year. Correspondent Mo Rocca talks with Prezioso about a New York City institution that's half-museum, half-butcher shop.
Let's be clear: Ice is more than just frozen cubes of water. Correspondent Serena Altschul checks out how the quality of ice is key to a cocktail.
In recent years, nonalcoholic beer sales have increased 70%, and no good cocktail list is complete without a few "mocktails." New York Times chief wine critic Eric Asimov samples some tasty beverages, no alcohol required.
In recent years, nonalcoholic beer sales have increased 70%, and no good cocktail list is complete without a few "mocktails." "Sunday Morning" contributor Kelefa Sanneh talks about the latest "sober-curious" trends with New York Times' chief wine critic Eric Asimov, who samples some tasty beverages, no alcohol required.
The chef and co-owner talks about how running a restaurant with three Michelin stars is an extension of his approach to life: aiming to make a difference.
It's recognized as one of the greatest restaurants in the world: Le Bernardin, founded in Paris 50 years ago, and now based in New York City. Chef and co-owner Eric Ripert talks with correspondent Martha Teichner about how running a restaurant with three Michelin stars is an extension of his approach to life: aiming to make a difference.
In Naples, the birthplace of pizza, pizza makers (or pizzaioli) extoll the traditions of wood-burning ovens. But with the growing popularity of at-home pizza ovens, experts are now offering online courses for pizza enthusiasts around the world.
In Naples, the birthplace of pizza, pizza makers (or pizzaioli) extoll the traditions of wood-burning ovens. But with the growing popularity of at-home pizza ovens, the Verace Pizza Napoletana Association, which usually teaches the pros, now offers online courses for pizza enthusiasts. Correspondent Seth Doane reports.
They're cute, there's no need to peel or wash 'em, and they're extraordinarily popular; 70% of all carrots sold today are the baby kind. But they are technically not "baby carrots."
They're cute, there's no need to peel or wash 'em, and they're extraordinarily popular; 70% of all carrots sold today are the baby kind. But they are technically not "baby carrots." Correspondent David Pogue looks at the "Eureka!" moment when a California farmer found a way to reduce waste and sell more of his crop.
"Dirty soda" – soda, sparkling water, or energy drinks with added flavorings – is a popular new take, with roots in Utah, on an old recipe that started as a pharmacy staple. Correspondent Jonathan Vigliotti looks at the history, and future, of the soda fountain.
