Americans reflect on holiday season, 2024

CBS News asked people from across the United States about their favorite traditions during Christmas and the holiday season. These are their reflections as 2024 nears.

• Dec 24, 2023
• 9:21

Why it's best to skip questions about why someone's not drinking

If you notice someone turning down alcohol at your holiday party, experts say it's best to skip the questions about why and offer support instead. Here's how.

• Dec 22, 2023

Coca-Cola recalls 2,000 Diet Coke, Sprite, Fanta Orange soda packs

Coca-Cola's recall impacts 12-pack cans of soda distributed in Alabama, Mississippi and Florida, the FDA said in a filing.

• Dec 14, 2023

Why a Japanese farmer is selling her food for pennies in trendy Tokyo

She earned enough in real estate to buy a pad in Florida, but Tomo-chan returned to her family farm outside Tokyo, determined to show struggling youngsters "they're not forgotten."

• Dec 13, 2023

How much caffeine is too much? Panera drinks raise questions

Consuming some caffeine is typically harmless for adults​, but having too much can be dangerous. Here's what to know about potential health effects.

• Dec 5, 2023

Red Lobster's cheap "endless shrimp" offer chewed into its profits

Red Lobster added all-you-can-eat shrimp to its menu. Then it realized how much Americans can eat.

• Nov 30, 2023

Kraft introduces new mac and cheese option without the cheese

Kraft Heinz betting that consumers with a taste for plant-based foods will opt for vegan macaroni and cheese.

• Nov 29, 2023

Indulge on Thanksgiving, but beware of these unhealthy eating behaviors

Holidays like Thanksgiving can bring up complicated relationships we have with food, but experts say our worries around eating are often misguided. Here are some unhealthy behaviors to watch out for.

• Nov 21, 2023

Tips on how to avoid food poisoning

There are 48 million cases of foodborne illness in the U.S. every year, according to the CDC. Janet Shamlien spoke with experts who provided tips on how shoppers and home cooks can avoid food poisoning.

• Nov 20, 2023
• 2:34

Nature: Wild turkeys in Tennessee

On the Sunday morning before Thanksgiving, we visit with rare "smoke phase" turkeys at — where else? — Great Smoky Mountains National Park in Tennessee. Videographer: Scot Miller.

• Nov 19, 2023
• 3:21

The origin of the Bundt pan

Since its development in 1950, styled after a pan to bake a traditional European ring-shaped cake, 75 million Bundt pans have been sold – and they're used for more than just desserts. Correspondent Serena Altschul reports.

• Nov 19, 2023
• 2:27

Bouza: A tribute to Syrian ice cream

At his Anaheim, Calif., bakery, Maher Nakhal honors a traditional sweet treat: Bouza, a style of ice cream that was first served in Damascus, Syria more than 500 years ago. Correspondent Jonathan Vigliotti delves into the closely-guarded recipe, and the labor involved in creating the ice cream's unique texture.

• Nov 19, 2023
• 3:20

The New York Times Cooking: A recipe for success

For subscribers, The New York Times' Cooking section, and its Cooking app – with recipes by contributors like food columnist and cookbook author Melissa Clark – are as important a part of the "paper of record" as the news. And as Times editor Emily Weinstein tells correspondent Kelefa Sanneh, they're an important part of the paper's business model as well.

• Nov 19, 2023
• 3:35

A new trend: Tinned fish

Tinned fish, like sardines and anchovies, has always been more common in Europe than the U.S. But last year sales of tinned fish in the States rose to $2.7 billion, largely driven by young consumers. Correspondent Luke Burbank talks with Becca Millstein, founder of Fishwife, which sells carefully-packaged, sustainably-harvested seafood; and with Anna Hezel, author of the cookbook "Tin to Table," about the growing popularity of tinned fish.

• Nov 19, 2023
• 3:43

Pinky Cole on the success of her Slutty Vegan fast food chain

The mission of plant-based fast-food chain Slutty Vegan, says founder Pinky Cole, is to change the conversation around vegan food and make it more mainstream. She talks with correspondent Faith Salie about her improbable success, and how feeding one famous customer was the lucky break that helped launched her business.

• Nov 19, 2023
• 4:24

The Big Green Egg: Thrill of the grill

The large egg-shaped cooking device, known as the Big Green Egg, takes its inspiration from ancient ovens. But for nearly 50 years the gastronomic gadget has been winning over fans who use it for everything from steaks to pies. Correspondent Serena Altschul looks at the magic of cooking with the egg.

• Nov 19, 2023
• 2:56

The lawyer who polices food labels

The papers call him the "Vanilla Vigilante!" Spencer Sheehan, perhaps the most prolific consumer class-action attorney in the country, brings cases against food producers over what he claims is deceptive labeling of ingredients. Correspondent Jim Axelrod reports.

• Nov 19, 2023
• 4:24

The Chicago sandwich joint that inspired "The Bear"

Opened in 1979 by Joseph Zucchero, Mr. Beef is a Chicago joint that draws throngs from all over for its juicy Italian beef sandwiches, inspiring the hit FX series "The Bear." When Zucchero died last March, his son Christopher stepped up to run the family business. Correspondent Tracy Smith talks with Christopher, whose River North sandwich shop is booming like never before.

• Nov 19, 2023
• 4:29

A sweet celebration of pawpaw fruit

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.

• Nov 19, 2023
• 4:22

The flatbread central to culinary life in Sardinia

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.

• Nov 19, 2023
• 3:26

The cutting edge of chef's knives

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.

• Nov 19, 2023
• 2:23

Texas BBQ, with a foreign flavor

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.

• Nov 19, 2023
• 5:18

Tastemakers: The science of food trends

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.

• Nov 19, 2023
• 5:53

Pumpkin is a superfood — but there are some products to avoid

Pumpkins are a fun fall favorite, but they're also a superfood packed with nutrients, a dietitian told CBS News.

• Oct 31, 2023

J.M. Smucker to buy Hostess for $5.6 billion

The deal marks a sweet twist of fate for the Twinkie maker, after prior acquisitions and bankruptcy.

• Sep 11, 2023

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