This week on

The Emmy Award-winning “CBS News Sunday Morning” is broadcast on CBS Sundays beginning at 9:00 a.m. ET.  “Sunday Morning” also streams on the CBS News app beginning at 12:00 p.m. ET. (Download it here.) 


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Jane Pauley hosts our annual holiday broadcast exploring all things epicurean!

     
MENU: “Sunday Morning” 2023 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.


WATCH THE FULL NOVEMBER 19 EPISODE!

COVER STORY: The tastemakers: Influencers and laboratories behind food trends | Watch Video
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.

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Pomegranate Glazed Pork Ribs, from KG BBQ in Austin. 

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MEAT: Texas BBQ, with a foreign flavor (Video)
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. 

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Pane carasau.

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BREAD: The flatbread central to culinary life in Sardinia (Video)
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.

RECIPE: Sardinian Gnocchetti with Campidanese Sauce (from Carasau Ristorante)

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A chef’s knife by Quintin Middleton.

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TRIPTYCH: Tools of the trade: The cutting edge of chef’s knives (Video)
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.

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Pawpaw fruit.

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FRUIT: A sweet celebration of pawpaw fruit (Video)
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.

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The sandwiches at Mr. Beef have been drawing crowds to the Chicago fixture for more than 40 years.  

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LUNCH: The Chicago sandwich joint that inspired “The Bear” (Video)
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.

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The truth is out there …

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INGREDIENTS: The lawyer who polices food labels (Video)
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.

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Fans of the Big Green Egg use it to cook practically anything.

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TRIPTYCH: Tools of the trade: The Big Green Egg (Video)
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.

RECIPE: Holiday Baked Brie with Herbs, Berries, Nuts and Honey (from Big Green Egg)

RECIPE: The Perfect Roasted Turkey (from Big Green Egg)

RECIPE: Rack of Lamb (from Big Green Egg)

RECIPE: Cheesy Root Vegetable Gratin (from Big Green Egg)

RECIPE: Traditional Stuffing (from Big Green Egg)

RECIPE: Chocolate Pecan Bourbon Pie (from Big Green Egg)

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VEGAN: Pinky Cole on the success of her Slutty Vegan fast food chain (Video)
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.

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Garth Brooks. 

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SUNDAY PROFILE: Garth Brooks: “Life’s better with music in it” | Watch Video
Garth Brooks may be the best-selling solo recording artist of all time. But now, he’s got another title: Owner of the Friends In Low Places Bar & Honky-Tonk in Nashville. Brooks talks with “Sunday Morning” host Jane Pauley about being “the luckiest, most blessed guy on this planet,” and why his hope is that music – in or out of a honky-tonk – helps unite people.

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Opening a tin of Fishwife’s sardines. 

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SEAFOOD: A new trend: Tinned fish | Watch Video
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. 

RECIPE: Smoked Trout Dip (from author Anna Hezel)

RECIPE: Bucatini with Sardines & Caramelized Fennel (from author Anna Hezel)

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The New York Times Cooking app contains more than 21,000 recipes. 

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RECIPES: The New York Times Cooking: A recipe for success | Watch Video
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.

RECIPE: Make-Ahead Roast Turkey by Melissa Clark (at New York Times Cooking)

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Bouza ice cream.

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DESSERT: Bouza: A tribute to Syrian ice cream (Video)
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. 

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Unveiling a Bundt cake.

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TRIPTYCH: Tools of the trade: The Bundt pan (Video)
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.

RECIPE: Cornbread Bundt with Savory Cheese Filling (from Nordic Ware)

RECIPE: Gingerbread Cake (from Nordic Ware)

RECIPE: Peppermint Pine Forest Bundt Cake (from Nordic Ware)

RECIPE: Vanilla Chai Spiced Bundt Cake (from Nordic Ware)

RECIPE: Pomegranate Lime Sparkling Punch with Decorative Ice Ring (from Nordic Ware)

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Watch out, guys, Thanksgiving is just around the corner…

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NATURE: Wild turkeys in Tennessee (Extended Video)
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.

    


WEB EXCLUSIVES:


Loaded Baked Potato Bread recipe, from Nashville’s Twelve Thirty Club by
CBS Sunday Morning on
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RECIPE: Loaded Baked Potato Bread, a favorite cheesy recipe from Nashville’s Twelve Thirty Club
In this web exclusive, John Stewart, culinary director of the Twelve Thirty Club, a bar and restaurant in Nashville, demonstrates for “Sunday Morning” viewers their recipe for a cheesy bread favorite.    

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Butternut Squash Purée recipe from chef Aniello Turco by
CBS Sunday Morning on
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RECIPE: Butternut Squash Purée, from chef Aniello Turco
In this web exclusive, Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, demonstrates for “Sunday Morning” viewers his recipe for a seasonal favorite.   


Ravioli with Ricotta and Spinach recipe from chef Aniello Turco by
CBS Sunday Morning on
YouTube

RECIPE: Ravioli with Ricotta and Spinach, Squash Purée and Parmesan Cream, from chef Aniello Turco
In this web exclusive, Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, demonstrates for “Sunday Morning” viewers his pasta recipe, served with Butternut Squash Purée and Parmesan Cream.    

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From the archives: Apollo 8 crew on capturing the “Earthrise” photo by
CBS Sunday Morning on
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FROM THE ARCHIVES: Apollo 8 crew on capturing the “Earthrise” photo (YouTube Video)
Astronaut Frank Borman died on Tuesday, November 7, 2023, at the age of 95. In this “CBS Sunday Morning” story originally broadcast December 23, 2018, Borman and his fellow crewmates from Apollo 8, Jim Lovell and Bill Anders, talk with Lee Cowan about becoming the first humans to circle the moon, and of the photograph they brought back: the first image of the Earth above the lunar surface. Dubbed “Earthrise,” it showed humanity the beauty and fragility of our home planet, and helped invigorate the environmental movement.

GALLERY: Notable deaths in 2023
A look back at the esteemed personalities who left us this year, who’d touched us with their innovation, creativity and humanity. 


The Emmy Award-winning “CBS News Sunday Morning” is broadcast on CBS Sundays beginning at 9:00 a.m. ET. Executive producer is Rand Morrison.

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“Sunday Morning” also streams on the CBS News app beginning at 12:00 p.m. ET. (Download it here.) 

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