This week on "Sunday Morning" (Nov. 23): The Food Issue
Prepare your appetites and minds for a culinary journey as the Emmy Award-winning "CBS News Sunday Morning" presents its annual "Food Issue" on November 23rd, 2025. Hosted by the inimitable Jane Pauley, this special broadcast, titled "Eat, Drink & Be Merry," promises a delightful exploration into all things epicurean, from the science of our cravings to the heartwarming stories behind community food initiatives. Viewers can catch the broadcast on CBS Sundays starting at 9:00 a.m. ET, with a live stream available on the CBS News app from 11:00 a.m. ET.
A highlight for any food enthusiast will undoubtedly be the extensive "Sunday Morning" 2025 "Food Issue" recipe index. This curated collection brings together delicious menu suggestions from a diverse group of culinary luminaries, including top chefs, acclaimed cookbook authors, insightful food writers, innovative restaurateurs, and the trusted editors of New York Times Cooking. From festive holiday dishes to comforting everyday meals, this index is set to become a go-to resource for home cooks seeking inspiration and proven recipes.
The cover story, "Powering our appetite for protein," delves into one of the most pervasive nutritional trends of our time. Protein, whether derived from whey, plants, or animals, is universally recognized for its crucial role in muscle building, satiety, and overall health. A staggering 71% of consumers last year identified protein as the nutrient they actively sought to consume, reflecting a significant shift in dietary priorities. This insatiable demand has naturally caught the attention of corporate America, which is eagerly developing a myriad of protein-fortified products. Correspondent Lee Cowan investigates this phenomenon, examining how food giants like General Mills are innovating to incorporate protein into a wider range of items, often overcoming the challenge of making protein-rich foods palatable. Cowan also raises a pertinent question: are Americans consuming more protein than their bodies truly require, or is this a market-driven trend that outpaces actual physiological needs? The segment promises a fascinating look at the intersection of consumer health, food science, and aggressive marketing.
Venturing into the realm of our emotional connection to food, "SCIENCE: Why we love comfort foods" explores the deep-seated reasons behind our cravings for familiar, hearty dishes. Dr. Uma Naidoo, a distinguished nutritional psychiatrist, explains the powerful neurological impact of sugar, a common component in many comfort foods, on our brain’s pleasure centers—drawing parallels to the addictive pathways stimulated by certain illicit drugs. Yet, the allure of comfort food extends beyond mere chemical reactions. Susan Spencer’s report delves into the nostalgic and emotional dimensions, featuring Suzanne Tomlinson, owner of Vermont-based Poorhouse Pies. Tomlinson’s philosophy centers on the comforting power of baked goods, with almost anything being transformed into a pie. The segment also consults registered dietitian Stefani Sassos, head of the Good Housekeeping Institute Nutrition & Fitness Lab, who provides "plant-based options" for traditional favorites. Sassos demonstrates how to craft dishes that evoke the same warm-and-fuzzy nostalgia without being excessively high in fat and sugar, offering a balanced approach to beloved classics. Recipes from this segment include Air Fryer Turkey Breast with Gravy, Chicken Pot Pie, Dr. Uma’s Cherry Calm Smoothie, Dr. Uma’s Healthy-ish Mac & Cheese, and Roasted Garlic Mashed Potatoes & Cauliflower.
The broadcast also shines a light on inspiring acts of generosity with "FEEDING THE SOUL #1: Creating a lifeline for families in hard times." This segment features Desireé Murphy Morrisey, a remarkable citizen who, driven by her own past struggles, founded Murphy’s Giving Market in Upper Darby, Pennsylvania. This food pantry, which began during the challenging times of the COVID-19 pandemic, now serves approximately 400 families, providing a crucial lifeline to those facing hardship. David Pogue speaks with Morrisey about her profound sense of social responsibility and the deep personal conviction that fuels her mission to support her community. Her story is a testament to the power of individual initiative in addressing systemic issues like food insecurity.
From local community support to global culinary trends, "WORLD: Korean fried chicken: The other KFC" explores the meteoric rise of this delectable dish. Once a niche delicacy, Korean fried chicken has become a global sensation, mirroring the increasing familiarity and appreciation for Korean culture worldwide. Nancy Giles traces its surprising origins back to an American cookbook, highlighting its historical connection to African American soldiers during the Korean War—a fascinating example of culinary fusion coming full circle. Giles interviews Chef Judy Joo, co-creator of the popular Seoul Bird chain, and Suzie Tsai, CEO of the globally recognized Bonchon, to discuss the cultural impact and widespread appeal of this crispy, flavorful dish. A recipe for Judy Joo’s Korean Fried Chicken Bites is also provided.
"NEWS: Extra! Extra! In Maine, a cafe helps subsidize a community newspaper" offers an innovative model for sustainable local journalism. In Camden, Maine, the Villager Cafe provides patrons with breakfast or lunch alongside a weekly newspaper, The Midcoast Villager, which the cafe actively helps to support. Both establishments are owned by Reade Brower, a longtime Maine media mogul, who shares his vision with Martha Teichner. This segment explores how a symbiotic relationship between a local eatery and a community newspaper can foster both culinary enjoyment and informed citizenry, creating a unique hub for news and nourishment. Recipes from the Villager Cafe, including Maine Blueberry Pancakes with Blueberry Compote, Haddock Hash, and Grilled Cheese and Tomato Soup, promise a taste of Maine’s local flavor.
History meets gastronomy in "POLITICS: What presidents ate – Steak for breakfast, and squirrel soup." Bennett Rea, known for his social media series "Cookin’ With Congress," unearths the often-arcane diets of America’s presidents, first ladies, and other political figures. Mo Rocca sits down with Rea to discuss some of the most unusual and intriguing dishes enjoyed by former chief executives. From Richard Nixon’s surprising fondness for ham mousse to President James Garfield’s rather unconventional favorite—squirrel soup—this segment offers a quirky and insightful peek into the personal tastes that shaped history, and what these culinary preferences reveal about the eras in which they lived. President James Garfield’s favorite apple pie recipe is also featured.
Continuing the exploration of global flavors, "CONDIMENTS: Sauerkraut, the tangy condiment that’s a crowd-pleaser" delves into the rich history and enduring appeal of this fermented cabbage. Jonathan Vigliotti traces its origins from China and Korea to Germany, highlighting its versatility as a condiment found alongside hot dogs, or even on pizza and donuts at Ohio’s annual Sauerkraut Festival. Vigliotti speaks with fermentation expert Sandor Ellix Katz about the intricate process that transforms cabbage into this tangy, probiotic-rich food. The segment also visits Real Pickles, a Massachusetts co-op that not only produces classic sauerkraut but also innovates with chile, turmeric, and kimchi varieties, showcasing the diverse applications and health benefits of fermented foods. Recipes for Warm Winter Salad, Falafel-Inspired Cauliflower Pita Sandwiches, and Grilled Cheese with Cheddar, Apple, & Sauerkraut, all from Real Pickles, underscore sauerkraut’s culinary adaptability.
"WORLD: Welcome to the world’s oldest restaurant" takes viewers to Madrid, Spain, where a delightful dispute over culinary heritage unfolds. Restaurante Botín, founded in 1725, holds the Guinness World Record for the oldest restaurant. However, across town, the owners of Casa Pedro assert their claim to an even longer lineage, having been in their family for at least ten generations. Seth Doane visits both timeless establishments, exploring their rich histories, traditional dishes, and the profound sense of family pride and culinary tradition that defines Spanish dining culture. The segment celebrates not just longevity, but the enduring spirit of hospitality and the delicious meals that have graced these tables for centuries. A recipe for Chickpeas With Boletus Mushrooms from Madrid’s Casa Pedro is included.
In another inspiring "FEEDING THE SOUL" segment, "A restaurant where you pay what you can" highlights an innovative approach to food justice. Food justice writer and advocate Mark Bittman, alongside chef Mavis-Jay Sanders, has launched Community Kitchen in New York City – a pilot program offering fine dining on a unique sliding scale. Customers can pay what they can afford – $15, $45, or $125 – making high-quality food accessible to a broader demographic. David Pogue reports on this groundbreaking model, which aims to open a permanent version in Manhattan and beyond, fostering a more equitable and inclusive dining experience.
The program also features a compelling "STAGE" segment, "Broadway baby – Lea Michele back where it all began." Lea Michele, who made her Broadway debut at the tender age of eight in "Les Misérables" and later achieved global fame in "Glee," has made a triumphant return to the Broadway stage. Following her acclaimed run in the revival of "Funny Girl," Michele is now starring in "Chess: The Musical." Tracy Smith speaks with the Broadway star about the immense pressure and honor of stepping into roles previously inhabited by idols like Barbra Streisand, and also discusses the personal challenges she faced while giving birth to her second child. Viewers can also enjoy a performance of Lea Michele singing "Someone Else’s Story" from "Chess: The Musical."
Shifting to visual culinary arts, "ARTS: The beauty of charcuterie" explores how culinary content creators have transformed charcuterie into a stunning art form. Marissa Mullen, founder of "That Cheese Plate," shares her passion for designing resplendent cheese boards and elaborate arrays of sliced meats, elevating them beyond mere party food. Faith Salie talks with Mullen about the meticulous process of building a visually appealing and delicious board, while also delving into the rich history of traditional French charcuterie with acclaimed chef and restaurateur Daniel Boulud. The segment celebrates the aesthetic and gastronomic pleasure of these curated platters. Marissa Mullen’s Winter Holiday Antipasto Platter recipe offers a taste of this artistry.
"U.S.: The art of tofu" takes viewers to Portland, Oregon, to meet Jason Ogata, owner of Ota Tofu – the country’s oldest tofu company. Luke Burbank explores how Ogata, alongside his mother and co-owner Sharon Hirata, maintains the artisanal, "old-fashioned way" of making tofu, treating it as a labor of love. The segment also features Chef Aaron Adams, whose innovative dishes highlight tofu’s incredible versatility, showcasing its potential beyond traditional uses and its growing appeal in modern American cuisine. A recipe for Shirae Tofu Dressing from Connie Masuoka of Iko no Kai is also provided.
The third "FEEDING THE SOUL" segment, "Teaching the food truck business," introduces John Michel, a retired Air Force brigadier general who embarked on a new mission: establishing America’s first certified mobile food-truck apprentice program. David Pogue reports on Michel’s "Currency of Caring" initiative, which equips aspiring entrepreneurs – many of whom have faced challenging circumstances – with the skills and knowledge needed to run a successful food truck business. The segment features the award-winning success story of Demetrius Gower and his Big Meechie’s Kitchen & Food Truck in Granite City, Illinois, demonstrating the transformative power of this program.
Finally, "IN MEMORIAM: Beloved recipes etched in stone" offers a poignant and unique tribute to those departed. Archivist Rosie Grant, through her TikTok channel GhostlyArchive, discovered a niche form of memorialization: cemetery markers bearing the cherished recipes of the dearly departed. Conor Knighton speaks with Grant about her fascinating cookbook collection of these "To Die For" headstone recipes, exploring the emotional resonance of food as a lasting legacy and a way to remember loved ones. Recipes for Spaghetti Chicken Casserole and Spritz Cookies from "To Die For" are shared, offering a taste of these immortalized culinary tributes.
While the "NATURE" segment is yet to be determined, the broadcast rounds out its offerings with a series of compelling web exclusives and archival content. Viewers can binge-watch "MARATHON: Cynthia Erivo, John Chu and more from the ‘Wicked’ movie and musical," "MARATHON: Easy as pie!", and "MARATHON: Comfort food" on YouTube. An insightful segment from the archives, "Winning hearts & minds over vaccines," originally aired in May 2019, offers a timely look at health experts combating misinformation.
"CBS News Sunday Morning" is executive produced by Rand Morrison. Don’t miss this enriching and delicious "Food Issue" broadcast on November 23rd, 2025. For more information, broadcast times in your city, or to access full episodes on demand, visit CBSNews.com, CBS.com, Paramount+, or download the CBS News app. You can also follow "Sunday Morning" on social media and download the free audio podcast to ensure you never miss the trumpet! Share your sun art by emailing SundayMorningSuns@cbsnews.com.
