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For this Thanksgiving holiday, musician and "Song Exploder" host Hrishikesh Hirway offers his thoughts on how food – including his mom's Mango Pie recipe – brings people together as an instrument of love.
Syngenta Vegetable Seeds was one of the first companies to introduce mini-watermelons – watermelons that are easier to carry, more likely to fit in your refrigerator, less wasteful, and available year-round. Correspondent David Pogue samples the ripeness of melon in miniature.
The purple yam, a staple and rising export from the Philippines, is a feast for the eyes when used in cakes, pies, drinks or ice cream. Correspondent Elaine Quijano checks out the ube, the vivid violet tuber that's taking root in America.
Halal meat is becoming a popular meat of choice at restaurants across the country – from Chinese, Italian, Korean and Mexican to Jewish delis and BBQ eateries, all dished up with a halal meat. Correspondent Jim Axelrod reports.
When Russian troops launched their invasion last spring, Ukraine's most famous chef, Ievgen Klopotenko, shut down his acclaimed Kyiv restaurant, 100 Rokiv, and reopened it as a military canteen. Now he's back to serving customers – and supporting his country's identity by promoting its native cuisine, including borsch. Correspondent Holly Williams goes in the kitchen with Klopotenko for a taste of Ukraine.
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.
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." "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.
