Morning Edition host Michel Martin talks with food historian Jessica B. Harris about the history of eating greens during the holidays and how it became a tradition for many African-American families.

NPR's Leila Fadel and chef Padma Lakshmi make recipes from Lakshmi's book, "Padma's All American," which highlights foods made by immigrant communities that are also perfect for the holidays.

Steve Inskeep and his brother, Bruce Inskeep, discuss tips on how to safely make a deep-fried turkey and chat about their family's celebrated holiday traditions.

At Russ & Daughters, it takes three months to learn how to slice salmon. NPR's Scott Simon visits the 100 year-old appetizing store to try his hand at the fine art and talk about their new cookbook.

The Jewish eight-day Festival of Light is celebrated all over the world by lighting candles on the menorah and feasting on fried foods.

Restaurants love it when social media food influencers feature their food, as it often brings an increase in patrons.

More than 400 recipes are packed into the book, which also serves to educate on the science and history of the world of mixed drinks.

NPR's Leila Fadel tags along for lunch with Elazar Sontag, the Washington Post's new food critic.

From sufganiyot to Berliners, fried dough is a holiday tradition across cultures. NPR visits an American specialty brand to explore how doughnut traditions help mark the festive season.

Does the holiday season mean you need to serve the same old traditional over-the-top holiday menu? Of course not. It can be anything you like it to be: favorite old traditions merged with new ones.