This week on “Face the Nation,” White House deputy national security adviser Jon Finer says “it is our priority” to get hostages out “as soon as possible.” Plus, Reps. Mike Gallagher and Raja Krishnamoorthi, the chair and ranking member of the House select committee on the Chinese Communist Party. Source

On the Sunday morning before Thanksgiving, we visit with rare “smoke phase” turkeys at – where else? – Great Smoky Mountains National Park in Tennessee. Videographer: Scot Miller. Source

Since its development in 1950, styled after a pan to bake a traditional European ring-shaped cake, 75 million Bundt pans have been sold – and they’re used for more than just desserts. Correspondent Serena Altschul reports. Source

Three women and a 13-year-old girl were killed and a 15-year-old was critically wounded in shootings in three locations. Source

At his Anaheim, Calif., bakery, Maher Nakhal honors a traditional sweet treat: Bouza, a style of ice cream that was first served in Damascus, Syria more than 500 years ago. Correspondent Jonathan Vigliotti delves into the closely-guarded recipe, and the labor involved in creating the ice cream’s unique texture. Source

For subscribers, the Times’ Cooking section, and its Cooking app – with recipes by contributors like food columnist and cookbook author Melissa Clark – are as important a part of the “paper of record” as the news. Source

The best-selling solo recording artist of all time now has another title: Owner of the new Friends In Low Places Bar & Honky-Tonk in Nashville. Brooks talks with Jane Pauley about the power of music (and beer) to unite people. Source

Garth Brooks may be the best-selling solo recording artist of all time. But now, he’s got another title: Owner of the Friends In Low Places Bar & Honky-Tonk in Nashville. Brooks talks with “Sunday Morning” host Jane Pauley about being “the luckiest, most blessed guy on this planet,” and why his hope is that music – in or out of a honky-tonk – helps unite people. Source

South Carolina bladesmith Quintin Middleton pours everything into his hand-crafted chef’s knives – elegant instruments that can cost up to $2,500 apiece. Correspondent Serena Altschul talks with Middleton about his inspirations for forging his distinctive knives, and with chef Kwame Onwuachi, who says a Middleton blade is worth the sharp cost. Source

In Italy, pane carasau (a crunchy flatbread whose origins are said to date back to the Bronze Age) traditionally accompanies other Sardinian staples, from pecorino cheese to the red wine cannonau – and pretty much any dish. Correspondent Seth Doane checks out how this bread – a popular Sardinian “celebrity” – is made and enjoyed. Source