Pizza by the deaf
Mozzeria is ranked among the top pizza places in San Francisco, and it is also notable for being entirely owned and operated by people who are deaf. Tracy Smith reports.
Mozzeria is ranked among the top pizza places in San Francisco, and it is also notable for being entirely owned and operated by people who are deaf. Tracy Smith reports.
The Buena Vista Café is a San Francisco institution, and it's where for more than 40 years bartender Paul Nolan has been making the drink that made the Buena Vista famous: the Irish coffee. He demonstrated for John Blackstone the mixture of coffee, Irish whiskey and heavy cream that has kept locals and tourists coming back again and again.
Seventy percent of Americans are overweight. Commentator Jim Gaffigan suggests that, really, 30 percent of Americans are just lagging behind the rest of the country by being too thin.
As the director of Product and Process Development at the Oregon State University's Food Innovation Center, Sarah Masoni uses her uniquely-qualified taste buds as a "food designer" to help chefs and food companies perfect their products. Lee Cowan reports on someone with most exquisite taste (buds).
In the city of Modena, in northern Italian, balsamic vinegar has been produced for generations. Once used as a gift among nobility or as a wedding dowry, balsamic vinegar is now a favorite of food connoisseurs the world over. Seth Doane dives into the process of creating a product where some varieties take up to a hundred years to age.
The annual parade through NYC can be found on TV or online, but weather may keep the balloons on the ground.
"Sunday Morning" takes you this Sunday before Thanksgiving to California's Marin County, just north of San Francisco, where wild turkeys might consider staying out of sight. Videographer: Lee McEachern.
The model, social media celebrity and bestselling cookbook author shares the experience of cooking with husband John Legend
Welcome to the "Age of Effervescence," when sales of seltzer and sparkling water are positively bubbling over. Serena Altachul talks with seltzer expert Barry Joseph, author of "Seltzertopia," and with Alex Gomberg, the owner of Brooklyn Seltzer Boys, where carbonated water has been produced for generations.
Millions of plastic drinking straws end up as litter, often in the oceans, which is why this summer Seattle became the largest city in America to ban plastic straws in restaurants, to be replaced with compostable or paper options. Tony Dokoupil talks with anti-straw advocates fighting the preponderance of single-use plastic in a throwaway culture, and with representatives of the food service industry in search of alternatives that will be easy for consumers to swallow.
Hot sauce sales are increasing faster than any other condiment. To get a taste of what people can't get enough of, the hugely popular web series "Hot Ones" features celebrities sampling some REALLY HOT foods, and with about 3 million views per episode, the series shows no signs of cooling off. But could correspondent Michelle Miller pass the hot sauce test herself? She decided to put her mouth where her mouth is, and also talks with chili farmer "Smokin' Ed" Currie, who introduces Miller to the fearsome Carolina Reaper... Читать дальше...
President Trump made several stops across the state on Saturday
Former Microsoft executive Nathan Myhrvold is a man of many talents, from geophysics and space physics to economics – and now, taking eye-popping portraits of food. To get his perfect pictures, which have been featured in art galleries and in a book, "The Photography of Modernist Cuisine," Myhrvold had to design robots to help better capture food at the perfect moment. David Pogue reports.
The humble tater tot, that staple of American casseroles and cafeterias, was created in the 1950s when a French fry company envisioned a way to use up all those potato scraps. Today, tater tots are even served in gourmet restaurants. Luke Burbank talks with food blogger Dan Whalen, author of a cookbook devoted to tater tots, and with chef David Kinch, whose Michelin-starred Manresa, in Los Gatos, Calif., has tater tots on the menu.
What happened when food blogger Wil Fulton tried an experiment of eating nothing but breakfast cereal for a week – 82 consecutive bowls? Susan Spencer talks with Fulton about his serial dining on cereal. She also talks with Yale University's Paul Freedman about the history of breakfasts; Dana McNabb, of General Mills, who is bowled over by new varieties of cereal; and registered dietitian Wendy Lopez, who reveals her secret to breakfast smoothies.
The luxurious liquid has been produced for generations in Northern Italy, where some varieties take up to 100 years to mature
"He said and pledged very specifically, to continue to help us, that he's got our back," Brown told "Face the Nation"
The following is a transcript of the interview with Reps.-elect Dan Crenshaw, R-Texas; Chrissy Houlahan, D-Penn.; Deb Haaland, D-N.M.; and Joe Neguse, D-Colo., airing Sunday, Nov. 18, 2018, on "Face the Nation"
Many have tried to beat the heat on the hugely popular web series, "Hot Ones," in which celebrities are interviewed while eating excruciatingly-hot chicken wings. In this web extra, correspondent Michelle Miller sits in the hot seat herself opposite series host Sean Evans to test her mettle when it comes to tasting "the bomb."
Former Microsoft executive Nathan Myhrvold, a man with many scientific credentials, has also developed a passion for technically-savvy photographs of food. In this web extra he talked with "Sunday Morning" contributor David Pogue about the work of another photographer celebrated for high-speed images, Harold Edgarton.
The following is a transcript of the interview with California Gov. Jerry Brown airing Sunday, Nov. 18, 2018, on "Face the Nation"
From a Thanksgiving celebration to Black Friday mayhem, "Sunday Morning" takes a look at some notable events of the week ahead. Jane Pauley reports.