Food and Wine
A special section devoted to recipes, news of food and drink and celebrity chefs
Latest
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Former White House chef Sam Kass wants you to "Eat a Little Better"
In his new cookbook, he writes about small changes in your daily life that can help you stick to a diet that improves your health
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The Dish: "Man v. Food's" Adam Richman
He's been the host of a half dozen shows and is now the host of "Secret Eats with Adam Richman" on the Cooking Channel
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The Faroe Islands, a new foodie destination
The far-away group of 18 tiny islands in-between Iceland and Norway is home to 50,000 - and now, a Michelin-starred restaurant
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The Dish: Chef Zack Bruell
Bruell helped pioneer the development of "California cuisine" then brought it thousands of miles east to his hometown of Cleveland
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The Dish: Chef David Tanis
He's best known as the author of several acclaimed cookbooks including his latest: " David Tanis Market Cooking"
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The Dish: Irish chef Noel McMeel
McMeel's mother's traditional home cooking was his first culinary inspiration
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The Dish: Tartine Bakery's Chad Robertson
Chef Chad Robertson, known as the "bread whisperer" is behind popular San Francisco eatery, Tartine Bakery
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The Dish: Tartine Bakery's Chad Robertson
Chef Chad Robertson, known as the "bread whisperer," graduated from the Culinary Institute of America with a dual degree in culinary and pastry arts, meeting his future wife and business partner along the way. The couple worked and trained throughout France then returned to the U.S. where they opened San Francisco's popular Tartine Bakery.
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The Dish: LuckyRice founder Danielle Chang
Danielle Chang's family loved food and had a knack for business. Born in Taiwan, she grew up in Texas and California before heading to college in New York. The entrepreneur went on to work in an incredible variety of fields including art, journalism, banking and fashion. In 2010, she took her lifelong interest in promoting Asian culture and created LuckyRice, a food-and-culture festival that became a huge hit in New York City.
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The Dish: LuckyRice founder Danielle Chang
The entrepreneur has worked in an incredible variety of fields including art, journalism, banking and fashion
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The Dish: Robert Wiedmaier
Born in Germany to a Belgian father and American mother, chef Robert Wiedmaier grew up helping out on a working farm. After working at top restaurants in Europe he opened the elegant Marcel's in the Washington D.C. area, which consistently earns among the highest marks for its French and Belgian menu and extraordinary service. He's also the driving force behind seven other Belgian-influenced restaurants in the D.C., Virginia and Maryland area.
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The Dish: Robert Wiedmaier
Influenced by his European roots, Wiedmaier is the driving force behind eight Belgian-influenced restaurants in the Washington D.C. area
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A moveable feast: Taking a tapas bar crawl through Madrid
The strolling meal, partaking of many small plates and drinks, is a Spanish tradition
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How a health diagnosis changed the way chef Seamus Mullen cooks
Mullen grew up on an organic farm in Vermont where his mother and grandmother provided his first cooking lessons
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The Dish: Chef Seamus Mullen
Chef Seamus Mullen grew up on an organic farm in Vermont where his mother and grandmother provided his first cooking lessons. He worked in some of the top kitchens in Spain before bringing his take on modern Spanish cooking back home and eventually opening the acclaimed Tertulia in New York City. He's also well-known for advocating food choices to promote optimal health, which he credits for relieving his own struggle with rheumatoid arthritis. Mullen joins "CBS This Morning: Saturday" to discuss his culinary journey.
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Dylan Lauren's sweet success
The founder and CEO of Dylan's Candy Bar built a candy land empire that's celebrating its Sweet 16th
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The Dish: Baker Eric Kayser
After working as a baking teacher and consultant he opened his first bakery in Paris, Maison Kayser, which became an instant hit
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The Dish: Baker Eric Kayser
Eric Kayser has brought artisanal French baking to countries around the world. Born in Lorraine, France, Kayser's great-grandfather, grandfather, and father were all traditional French bakers. After working as a baking teacher and consultant he opened his first bakery in Paris, Maison Kayser, which became an instant hit and led to locations all over France. Today, there are over 100 bakery-cafes in 20 nations. Kayser joins "CBS This Morning: Saturday" to discuss his culinary journey.
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Chobani's chief taster
This week on 60 Minutes, Steve Kroft profiles Chobani's CEO Hamdi Ulukaya. Hear why the company's yogurt recipe is personal for him
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The Dish: Chef Michael Voltaggio
Michael Voltaggio got his first job in the culinary world thanks to his brother, a sous chef at a local hotel restaurant
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The Dish: Chef Michael Voltaggio
Born in Maryland, chef Michael Voltaggio got his first job in the culinary world thanks to his brother, a sous chef at a local hotel restaurant. After an apprenticeship at the prestigious Greenbrier Resort and jobs with renowned chefs like Charlie Palmer and Jose Andres, he broke out on his own. In 2011, he opened Los Angeles's Ink and it was soon named GQ's Best New Restaurant in America. Voltaggio joins "CBS This Morning: Saturday" to discuss his culinary journey.
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The Dish: Israeli chef Michael Solomonov
His Philadelphia restaurant Zahav has become a must-visit venue for food lovers
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The Dish: Israeli chef Michael Solomonov
Israeli chef Michael Solomonov is a master of Middle Eastern cuisine. His Philadelphia restaurant Zahav has become a must-visit venue for food lovers and last year earned Solomonov a James Beard award for outstanding chef. He also won the 2016 awards for both cookbook of the year and best international cookbook. Solomonov joins "CBS This Morning: Saturday" to discuss his culinary journey.
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The Dish: Boston restaurateur Seth Woods
His Wall Street background and prestigious Culinary Institute of America degree is the perfect foundation for a successful restaurateur
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The Dish: Boston restaurateur Seth Woods
Seth Woods is one of Boston's most successful restaurateurs. He worked on Wall Street and got a degree from the prestigious Culinary Institute of America – the perfect foundation for both food and business. He's put it to good use. In 1995, he opened Boston's Metropolis Café and three years later the critically-acclaimed Aquitaine. Now, he runs a total of nine restaurants under his Aquitaine Group. Woods joins "CBS This Morning: Saturday" to discuss his culinary journey.
Highlights
Real Food
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From "60 Minutes"
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The budget airline flying under the radar
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Closing the gender pay gap
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Russia's cyberattack on U.S. democracy
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Inside the memorial to victims of lynching
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The Harvard Lampoon
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How IEDs may be physically causing PTSD
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Bridging the Middle East conflict with music
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The mystery of the Herculaneum scrolls
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The Stormy Daniels "60 Minutes" interview
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Humble beginnings for "The Greek Freak"
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The Saudi crown prince talks to "60 Minutes"
