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We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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For most people, a barbecue emergency would entail running out of buns or over-charring the chicken wings. For the men and women of Operation BBQ Relief, that means it's time to drive into a disaster zone, fire up their smokers and serve hot meals to people on worst day of their lives.

There is something about barbecue that brings out the best in humankind. It's an inherently generous undertaking. No one makes just enough for a couple of plates; the time and effort just wouldn't be worth it. A giant hunk of meat - a shoulder, brisket, slab or ribs or even a whole, delicious beast - is cause for celebration and camaraderie.

It also presents a built-in invitation in the form of a smoky, meaty scent that acts as a homing beacon to your backyard. If you 'cue it up, they will come.

But after tornadoes laid waste to the town of Moore, Oklahoma, earlier this week, many residents were left without a backyard to call their own - let alone a smoker, tongs or even a plate from which to eat. That's when Operation BBQ Relief rolled in.
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Whether it's a special occasion or a Saturday night, for many Americans, dining out is one of life's great pleasures.

However, for the millions of Americans with severe life-threatening food allergies, dining out can feel like a minefield.
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You could call this a case of an early bird not wanting to catch the worm.

All high school student Derrick Holt wanted was a quick bite to eat when he purchased a Sausage McMuffin at a McDonald’s in Buckeye, Arizona.

What he says he got was a disgusting surprise, a stomach problem that’s kept him out of school and mixed messages from the restaurant that served him.
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World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Peru in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, June 2, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Peru's bounty of fresh fish, roasted chicken, fiery chiles and sumptuous cacao packs so much flavor, it would be cruel not to share. Anthony Bourdain invited his best friend, world-renowned chef Eric Ripert to join in his culinary journey across this vast, varied and distinctive land.

Here's where they feasted:
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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Talk about your potted pork! Bucking Boars Ranch, a longtime vendor at Seattle's Pike Place market is now selling meat from pigs that have been fed with marijuana plants.
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At holiday time, food pantries abound with donations from big-hearted, charity-minded citizens. The rest of the year can be a lot leaner.

But that doesn't stop the 460,000 people (including 178,000 children) in the Maryland Food Bank's service area from needing to eat for the other 11 months of the year. To call attention to the shortfall, the group teamed with local architecture firms to create eye-catching sculptures out of stacked cans of food. The results are currently on display at a popular shopping mall as part of the AIA Baltimore 2013 Canstruction design competition.
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Many locals experience a shock the first time they visit Liu Yang’s shop: they’ve never seen something quite like this before.

Some just pass by, merely peeking in the windows of his tiny, two room workshop.

“I think some people before they come by prepare themselves psychologically,” says Yang. “Maybe they’ll come back, maybe they won’t. We won’t get disappointed because of this. Most Chinese people are not used to cheese culture.”
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Sometimes getting back to the basics is just what we need - especially in the middle of a long week. Vanilla pudding is the perfect antidote to the mid-week doldrums: it’s simple, easy to make, but satisfying as all get-out.

Sure, you could make your pudding with eggs. You could separate them, whisk them until smooth and then temper them into a perfectly thickened custard. You could definitely do all that...or you could use a little cornstarch and save yourself some time (and eggs).
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