Popcorn and movies are a classic combo but what once began as a container for your kernels has taken on cinematic extremes with buckets shaped like Yoshi for “The Super Mario Movie,” a sandworm from “Dune 2,” a handbag from “The Devil Wears Prada 2,” and now an IMAX camera for Christopher Nolan’s new blockbuster “The Odyssey.” Some are going for hundreds and even thousands of dollars on resale sights. NBC’s Brian Cheung reports for TODAY on the rising trend.
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McDonald’s original deep-fried apple pie is returning to menus for a limited time after a 34-year hiatus in honor of the Unites States’ 250th birthday.
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Joy Baurer shares the two oils she reaches for every day, extra-virgin olive oil and avocado oil, and how she uses them in dressings, vinaigrettes and more.
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Lifestyle and commerce contributor Jill Martin joins TODAY to spotlight two female-founded businesses that are rooted in family and the inspiring creators behind them. She celebrates the founders of Tied Sunwear, two sisters who were inspired to create sun-safe clothing for their mother after she was diagnosed with melanoma, and Dumpling Daughter, a frozen dumpling business inspired by one woman’s childhood growing up in a restaurant family.
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Both have lemon and gin. One has honey and the other has Champagne. These seemed pretty compatible so why not try combining them?
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Chef Toya Boudy joins TODAY to share two recipes from her new cookbook inspired by American history called “Cooking from Scratch: A Careful Selection of Useful Recipes.” She shows how to make her crispy potato salad and garlic parmesan roasted chicken. Get the recipes.
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According to Al Roker, a great steak doesn’t need much more than salt and pepper. But he does have a “secret weapon” that takes his rib-eye to the next level: anchovies.
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Summer is in full swing which means it’s time for a festive cocktail refresh so Tim Sweeney, beverage director at Pebble Bar in New York City, joins TODAY with a roundup of the best new drinks this season. He shares how to make his signature root beer float with vodka and cold foam, shows his twist on the French 75, and highlights the Jan Hook Spritz, a peachy-take on the Hugo Spritz.
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