Critical mass in the past five, ten years. Reporter the nations feeding frenzy ahead on sunday morning. Oh, wow, that is so good. Osgood a controversial baking ingredient could be the next big growth industry, or so the voters of two western states seem too believe. Of course, theres the fact that it currently violates federal law. This morning Barry Pederson takes an arms length look. Right now what you want to do is like anything else my grandmother told me, always taste the food. Reporter but you may need a doctors permission to taste this food. Pepper with a pinch of pot. Later on sunday morning, marijuana as a cooks new secret ingredient. Osgood its no secret that outstanding food is easy to find in the biggiesy. And easy does it is actor John Goodmans motto ever since he adopted new orleans as his home. This morning he talks with our Michelle Miller. You and i will be sitting in the fabled cat bird seat. Reporter hes a memorable character actor who is also a memorable character. Im a cheap blusher. Reporter see for yourself. Ahead on sunday morning. Reporter a taste of new orleans with john goodman. Yeah more. Osgood a perfect batch of foods on the plate is what every cook strives for. Martha teichner will explore how its done. Whether its bread and butter or steak and wine or milk and cookies. Those are old friends. Reporter like peas and carrots, friends for good reason. Peanut and pickle sandwich is a sandwich that my father always ate. Reporter Peanut Butter and pickle . Its magnificent. Reporter ahead this sunday morning, what goes with what and what doesnt. Osgood diners at one restaurant are forever staking a claim, you could say, to the honor of polishing off one enormous slab of beef. Bill geist has gob to see for himself. Reporter youre driving through the texas panhandle thinking youre hungry enough to eat a cow when signs point you to a place where you can do just that. Free. Its the big 72ounce steak. Reporter ahead on sunday morning,. Come on, you can do it. Reporter . A mecca of meat. Osgood as always theres much more on the menu. But first the headlines for this sunday morning the 18th of november, 2012. Continuing to broker a ceasefire between the israelis and the palestinians but earlier today israel shot down another hamas rocket aimed at tel aviv. Israeli air strikes continue against hamas strongholds in gaza. Divers searching for the two missing workers from an oil platform that caught fire in the gulf of mexico on friday have recovered a body near the site. Four other workers are hospitalized with severe burns. President obama has arrived in thailand. His first stop on a threeday trip that includes the first visit to myanmar by a u. S. President. Outspoken new Jersey Governor Chris Christie has been getting around. Last night he was on saturday night live. He thanked his states rescue and relief workers for their efforts during hurricane sandy. He then offered a critique of super storm tv coverage. I also do not want to thank the reporters that put themselves in danger by walking into the middle of a hurricane with their cameras. We dont need you to tell us theres a hurricane. We have windows. Osgood heres the days weather forecast. Mostly clear and mild pept in the Pacific Northwest where theyre getting an early taste of winter. The week ahead will grow cooler although it should remain sunny. Lets face it. Osgood next the United States of food. And later john goodman and Michelle Miller eating well in new,,,,,,,,,, osgood millions of americans appear to be caught up in a feeding frenzy. Theyre not just cooking food and eating food. Theyre talking food, almost nonstop only pausing to take a bite. Our cover story is reported now by lee cowan. How long are we going to hang that back here. Reporter when celebrated she have wolfgang renovated his famous restaurant in beverly hills, there was a buzz i didnt quite get. Is that the new recipe for the short bread . Lets taste it. Reporter dont get me wrong. I love a good restaurant. But im by no means a foodie. In fact, i clam up when im expected to talk about food in any intelligent manner beyond mmmmm. Ive never had a lobster like that. Youre still very young. Reporter chef puck endured my lack of food sophistication with a smile. He tried to explain why everyone else, it seems, is talking about, blogging about, even insta gramming their food. Today people really know about food. They read about food. They see it on television. They know what good quality is. All of a sudden now food and wine have become one of the premiere conversation pieces. Reporter and the reason for all the talk has little to do with whats in your refrigerator. A chance to make a delicious global and innovative. Reporter its your cable box. Television made such a big impact of the way we eat in america today. I mean, it has changed the whole climate of eating totally and for the better. Reporter when julia child took to the air waves, it seemed cooking shows appealed more to the golf and opera crowd. Were going to make beef stew in red wine. Reporter now food is cool. Even edgy. I love apples in in this. Amazing. Reporter as much about pop culture. A frenzy fueled by social media. Everybody is a restaurant critic. Reporter everybody . Everybody. So if you mess up a meal today, you can see maybe 200, 300 people know it already before i go to sleep because this guy or this woman tweeted it to all their friends. Reporter look what happened this past week when a New York Times critic took a less than charitable bite out of Celebrity Chefs new restaurant. It became instant water cooler fodder. People just seemed completely and totally obsessed with food. Everybody is talking about it. Reporter this woman is a free lance writer and food blogger, part of the food mafia, as she calls it, who sought out a hipster hangout in the industrial section of los angeles to chat. I feel like foodiism has hit a Critical Mass in the past five, ten years. Its been said many times but ill say it again. Food really is the new rock. Reporter and the new groupies are who . The foodies. The foodies and me. Reporter the food landscape of today, she explains, is as much about social experience as it is sustenance. When you come into a place and you know the story behind whatever it youre eating and you know the story behind the chef and youre in this really kind of cool space and you get to chitchat with people around you. It really is about an experience and a feeling more than an actual thing itself. Reporter that seems especially true of young people whose social lives increasingly revolve around eating out. I will probably spend 150 on a tasting menu before i would spend 150 on a Rolling Stones reunion tour. Im not alone in that sentiment. Actually i really love the stones. I shouldnt say that. Reporter eating out comes before almost anything else. Either way what makes the perfect dish . Youre going to serve up a little soy sauce on the side or what. Reporter can still be a bit mysterious much like the people who spend their lives in search of that secret for a living. I think the more people think about what theyre eating, the better. Reporter Pulitzer Prize winner Jonathan Gold is the restaurant critic for the l. A. Times. He says he needs to keep his anonimity so he doesnt get preferential treatment from chefs. I think that there is a recognition that the best food isnt necessarily what youre going to get at the white table cloth restaurant. Reporter what gold noticed more than anything in the last few years is good food is where you find it. Your burrito. Reporter case in point. Food troughs. Theyve driven their way into the hearts and stomachs of foodies everywhere. Farmers markets are teeming, thanks in part to the first lady. We need a wheel bear owe. Reporter shes made her vegetable garden as recognizable as the rose garden. In short foodies arent part of an exclusive club anymore. Whenever youre ready, when they dont want you at cbs anymore, you can come and work with us. Reporter food is now an every persons hobby. It can even be mine. Oh, wow. That is so good. Osgood some noodling around next. We understand. , at usaa, we know military life is different. Weve been there. Thats why every bit of Financial Advice we offer is geared specifically to current and former military members and their families. [ laughs ] dad dad [ applause ] [ male announcer ] life brings obstacles. Usaa brings advice. Call or visit us online. Were ready to help. [ male announcer ] the way it moves. The way it cleans. Everything about the oralb power brush is simply revolutionary. Oralb Power Brushes oscillate, rotate and even pulsate to gently loosen and break up that sticky plaque with more brush movements than manual brushes and even up to 50 more than leading Sonic Technology brushes for a superior clean. Oralb Power Brushes. Go to oralb. Com for the latest offers. Oralb Power Brushes. Use freedom and get cash back. Ack. Five percent at best buy. Wow my definition is high. Activate your 5 cash back at chase. Com freedom. Everybody get, everybody get pasta chefs have been using their noodles for centuries. It would take almost that long to cook your way through all the various shapes and varieties. Faith salie offers us a sampling. Reporter pasta. Delicious. Ubiquitous. Groovy. In the world of pasta, its the other side of the looking glass. Everything is absolutely groovy. Little hats. Reporter architect george legendra finds pasta a delicious departure from the right angles of everyday world. Everything is squarish, more or less, the tables, chairs, the buildings. Reporter he says one of lifes simplest foods is far more complex than most of us realize. I find that the shapes have amazing to beautiful diagrams you might call them which might inspire you to design a spiraling museum. Its just beautiful. Very well designed. Tubular. Reporter he spent two years collecting and organizing every type of pasta he could find. 92 different shapes. And captured them all in a book called pasta by design. We use mathematics to design buildings. Weve done a bridge. Weve done art work. Now weve done pasta. Each fold is is lovingly designed. Reporter using computer programs, he describes the design and shape of pastas you might have heard of like, say, spaghetti to those you certainly havent. Take this one. It was named after the italian word for accordian. Or this one, italian for priest strangler. Its really just trigonometry. One of the crazy things about this project mathematically speaking is that everything is done with two functions. Reporter the mathematical function sine and cosine cook up a pretty interesting recipe in terms of design. I would say the invisible mathematics are staggering because they deal with so dynamic things that we cant even fathom. Air flows. Pressure. Temperature. I mean, these are things that are very, very abstract. Reporter and if all of this seems a little rich, the design of pasta really does matter, says jacob kennedy, london chef and author of the geometry of pasta. Does a different shape of pasta have a different taste . Different shapes of pasta will interact differently in particular with their sauce and they will give you a different experience. For example, a cream sauce needs a lot of nooks and crannies. You can feel the shape with your tongue when youre eating it. Reporter tortellini, legend has it, was modeled after a certain and tom natural feature of one of the most famous women of the italian renaissance, lucretia borgia. She stopped for the night in an inn. The inkeeper looked through the key hole. All he could see was her naval so he ran downstairs and made a pasta in that shape to remember it. Reporter thats fantastic. So is next time youre savoring your spaghettiini, take a moment to digest its design. This is a miracle of simplicity and complexity that happens every day. [ male announcer ] every day, thousands of people, like you, are choosing advil® because it helps you keep doing what you love. No wonder its americas 1 selling pain reliever. You took action, you took advil®. And we thank you. Thanks to new jif chocolate flavored hazelnut spread. Now anytime of the day can be delicious time. Choosy moms choose jif. Bp has paid overthe people of bp twentythreeitment to the gulf. Billion dollars to help those affected and to cover cleanup costs. Today, the beaches and gulf are open, and many areas are reporting their best tourism seasons in years. And bps also committed to america. We support nearly 250,000 jobs and invest more here than anywhere else. Were working to fuel america for generations to come. Our commitment has never been stronger. Osgood some old world foods are as near as your Neighborhood Grocery store but others are best sampled overseas with the help of a knowing guide. Serena altschul and philip marks are about to help us make that point. Are you guys coming up here . Reporter new york city has always taken pride in its culture, so its only fitting that at this trendy new spot, the cultures are alive and active. It is a yogurt shop, after all. The goal of this cafe was really to show the possibilities of yogurt. Reporter you heard him. Fermted milk is now center stage in one of manhattans chicest neighborhoods. John heath heads innovation at chobanis. Whats the best seller. Pistachio with chocolate and orange. I mean people absolutely love that one. Reporter its the brand new face of an age old product thousands of years ago, notice mads are thought to have first discovered yogurt. Today chobanis chefs say theyre discovering it all over again. So here we have some cucumber, some ol i have been oil, a little bit of salt and just pure simple yogurt. Reporter at the heart of every recipe is chobanis greek yogurt, strained to remove the whey and water. Thicker. Creamy. It adds a great texture. Reporter from richness comes riches. Chobani is now the Fastest Growing yogurt brand in america. And greek yogurt, once a small fraction of the market, will top 1 billion in u. S. Sales this year. Its very high in protein. It has less sugar. Companies have made it absolutely delicious. Reporter Cornell Dairy specialist says theyre eating it up in new york state, now home to all the major greek brands. And for local dairy farmers, you might just call it a cash cow. There are currently 553 Million Pounds of yogurt that is manufactured in new york. Thats a 140 increase since 2008. Then we pump it through here. Reporter the next generation of new york yogurt makers is already on the rise. We can see here as we lift the lid up that the yogurt is coming out. Reporter this man came here from iceland. He started making yogurt in his small manhattan apartment. My early tests were a hitandmiss at best. Reporter very soon the plot thickened. We got a call snfort thats a good call to get. Today he says he ships to around 2,000 Stores Nationwide selling about 100,000 cups a week. When you talk about yogurt, your eyes light up and your whole face smiles. Its fun. Start with putting blueberries. Reporter back in man hat afternoon, the folks at chobani are having fun too. We go with a little bit of hemp. Reporter in fact, they plan to milk it for all its worth. The big question is how high is up . Theres only so many feet of space in the yogurt aisle, right . Or in the dairy aisle so we probably will need another aisle. Reporter istanbul, an historic crossroads once the center of a vast empire. Visitors have flocked here for centuries to enjoy the pretty sights and sounds and these days flavors. I think its very obvious place to go and experience through your stomach. Reporter this man from chicago and a new yorker have spent the last decade walking, talking, and eating their way through the streets of istanbul. The consumption of food is quite an experience that i think you cant compare to visiting a museum or reading a book. Reporter with the rise of culinary tourism, they decided to share the citys flavors. By turning their fascination with food into a business. Their website istanbuleat is is a new kind of guide book aimd at a new kind of traveler. I would say its the easiest way to find the places that you really want to be in, according to us. Reporter together theyve charted everything from street carts to hole in the wall joints. This is really good. Reporter to the local fish markets. There is still that shockandawe at the first beautiful grilled fish or the plate of. Or the stew from the black sea. Reporter the two cater to tourists who dont want to feel like tourists. They alternate with the cheese guys and the nut guys. Reporter by arranging tours through the local alleyways and bazaars. Come on down this way, folks. Reporter we tagged along on a recent walk led by ms. Clark, a ph. D. Student from vermont who now lives in istanbul. Joining us is her sons and her husband sam who grew up in indiana. Im really glad i dont know the exact details of whats happening. Reporter breakfast was a locapretzeldrizzled in honey. Its not about stuffing your face but a narrative that tells the story of the city, the story of the population. Thats something that is very enriching for people. Reporter and so these two back street gourmets, hoping to replicate istanbuls taste sensation, have recently launched cull matter walking tours worldwide from shanghai to antens, barcelona to mexico city. What could be more fun than exploring a citys food culture . Lets say its a selfinterested Mission Driven by the desire to have fun and eat good food. Osgood coming up. There it is the pregnant lady. Osgood . A Perfect Match . By Sondre Lerche we know Peanut Butter and jelly are a Perfect Match. Can the same be said about a Peanut Butter and pickle sandwich . There are secrets to perfect food pairing. Martha teichner has been talking with the experts. Were having a little fun here with peas and carrots. Reporter peas and carrots, say it fast and it sounds like one word. Peas and carrots, old friends that have been on many dates dressed up a little differently this time. Reporter new york city chef wiley loves those classic matchups, even if his restaurant w. D. 50 is all about turning them inside out and upsidedown. Here wev