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Tom Stoppard, one of the greatest playwrights and screenwriters of the past century, died on Nov. 29, 2025 at age 88. In this Feb. 28, 1999 "Sunday Morning" profile, the Czech-born Stoppard, who emigrated as a child to England during World War II, talked with Eugenia Zukerman about his probing and intellectually stimulating works; the first time he had a play performed at the National Theatre in London; and the love for theater and language inherent in his screenplay for "Shakespeare in Love."
A look at the features for this week's broadcast of the Emmy-winning program, hosted by Jane Pauley.
We leave you this Sunday, appropriately enough, with turkeys on the move at the Asotin Creek Wildlife Area in Washington State. Videographer: Hank Heusinkveld.
When Rosie Grant launched a TikTok channel, GhostlyArchive, as a testament to gravestones, she discovered a niche form of memorial: cemetery markers that bear beloved recipes of the dearly departed. Her new cookbook collects headstone recipes that are "To Die For."
When archivist Rosie Grant launched a TikTok channel, GhostlyArchive, as a testament to gravestones, she discovered a niche form of memorial: cemetery markers that bear beloved recipes of the dearly departed. She talks with Conor Knighton about her cookbook collection of headstone recipes that are "To Die For."
A retired Air Force brigadier general sought a new mission: to create the first certified mobile food-truck apprentice program in America. David Pogue talks with John Michel about Currency of Caring, which helps teach entrepreneurs (many of whom had been going through hard times) the food-truck business; and with Demetrius Gower, whose Big Meechie's Kitchen & Food Truck, in Granite City, Ill., has proven an award-winning success.
Culinary content creators have turned charcuterie into a visual art form. For Marissa Mullen, founder of "That Cheese Plate," designing a resplendent cheese board or array of sliced meats is a passion project. Faith Salie talks with Mullen about building a board that is more than mere party food; and with chef and restaurateur Daniel Boulud about the history of traditional French charcuterie.
Lea Michele, the "Glee" star who made her Broadway debut in "Les Miserables" at age eight, is now back in the same Broadway theater starring in "Chess: The Musical."
In this web exclusive, Lea Michele, currently starring in the Broadway musical "Chess," talks with Tracy Smith about debuting on Broadway at age 8 in "Les Miserables"; how "The Phantom of the Opera" ignited her love of musical theater, and how a medical emergency led to her first audition; how she didn't let a car crash get in the way of auditioning for "Glee"; joining the revival of "Funny Girl"; and being back on stage at the Imperial Theatre, where she first performed in "Les Miz."
Lea Michele made her Broadway debut in "Les Miserables" at the age of eight. The "Glee" star who recently returned to Broadway in the revival of "Funny Girl" is now starring in "Chess: The Musical." She talks with Tracy Smith about stepping into the shoes of her idol Barbra Streisand, and about the challenges she faced giving birth to her second child.
In the Midcoast Maine town of Camden, the Villager Cafe helps support a weekly newspaper, the Midcoast Villager – dishing up sustainable journalism while sustaining the community.
In Camden, Maine, at the Villager Cafe, customers can have their breakfast or lunch with a side of news, a weekly newspaper called The Midcoast Villager, which the cafe helps support. Both are owned by longtime Maine media mogul Reade Brower, who talks with Martha Teichner about dishing up sustainable journalism.
In order to make good food more accessible, food justice writer and advocate Mark Bittman and chef Mavis-Jay Sanders have launched a pilot program in New York City called Community Kitchen, which for a limited time is offering fine dining on a sliding scale. Customers pay what they can - $15, $45, or $125. It's a model they hope to open in a permanent version in Manhattan and beyond. David Pogue reports.
The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced back to African American soldiers fighting in the Korean War.
The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced to an American cookbook dating back to when African American soldiers fought in the Korean War. Nancy Giles talks with chef Judy Joo, co-creator of Seoul Bird, and Suzie Tsai, CEO of the chain Bonchon, about food that has come full-circle.
