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The Pekin Noodle Parlor in Butte, Montana has been serving up Chinese cuisine since 1911
The Michelin star-winning restaurateur, cookbook author and TV host mobilized an army half a world away to battle hunger with his #FeedIndia initiative, all coordinated from his NYC apartment
Every minute of the day, the people at the World Food Programme are trying to keep millions around the world from starving to death. Their work (which earned the United Nations organization this year's Nobel Peace Prize) inspired actress-entrepreneur Kate Hudson to become a World Food Programme ambassador, using her celebrity platform to raise awareness about people in need. Correspondent Tracy Smith reports on Hudson's role of a lifetime.
One in three people says they're snacking more this year. It's an increase for sure, but our appetite for snacks is nothing new. Correspondent Nancy Giles talks to food experts about how America developed this decades-long craving for snacks.
Chef Marcus Samuelsson's new book, "The Rise," is his recipe for a national conversation on the contributions of Black chefs and Black cooking to the American table. Mark Whitaker also talks food history with chef and restaurateur Edouardo Jordan and writer Jessica B. Harris.
Rancho Gordo doesn't sell you garden-variety legumes; their beans are a hit with upscale restaurants and a mail-order clientele
Rancho Gordo, in California's Napa Valley, doesn't sell you garden-variety beans. Their heirloom beans, many from small Mexican villages where the seeds are revered like old family recipes, are a hit with upscale restaurants and a mail-order clientele. Correspondent Jonathan Vigliotti asks owner Steve Sando to spill the beans about his success.
Chef Marcus Samuelsson's new book, "The Rise," is his recipe for a national conversation on the contributions of Black chefs and Black cooking to the American table
As the pandemic forced chef Vikas Khanna to put much of his cooking empire on hold, the Michelin star-winning restaurateur, cookbook author and TV host has mobilized an army half a world away to battle hunger in his native India. His #FeedIndia initiative has provided 50 million meals so far, all coordinated from his New York City apartment. Correspondent Jim Axelrod reports.
In Italy, tortellini in broth is a favorite during the holidays; in A.D. 2020, this comforting dish – so simple, yet complex – is welcome in any season
In Italy, tortellini in broth is traditionally a comfort food for the holidays. In 2020, this comforting dish — so simple, yet complex — is welcome in any season. Correspondent Seth Doane talks with chef and cookbook author Rolando Beramendi, and visits restaurants in Florence and Bologna for lessons in how this pasta favorite is made.
Delaware's Winterthur Museum houses a historic collection of elegant, stylish or downright weird soup tureens — serving bowls that dish out status, artistry and whimsy. Correspondent Rita Braver reports.
Beth George, and her company, BYOB Bagels, offers lessons to restaurateurs and small business owners in how to bake traditional New York-style bagels (and what makes a good schmear)
Lawyer Beth George has a new title: Bagel consultant. She offers lessons in how to bake traditional New York-style bagels, as her company, BYOB Bagels, teaches restaurateurs and small business owners how to profit off the breakfast staple. Correspondent Martha Teichner finds out that baking the perfect New York-style bagel is not exactly a piece of cake.
Since the pandemic started, as many as seven million people have enrolled in the federal government's food stamp program, and many are relying on charitable food banks for the first time to feed their families
