5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

"Summer wine ... erm, I mean ... breeze, makes me feel fine, blowing through the jasmine in my mind."

As Wine Director of MARC (Marlon Abela Restaurant Group) US, French-born Flosse is responsible for the award-winning wine collection at A Voce restaurant in New York City, as well as for crafting the 650-bottle wine program at Morello in Greenwich, Connecticut.

Previous to joining MARC US, Flosse was the wine director and sommelier at Café Boulud in New York City, where he oversaw a cellar of 10,000 bottles.

Whether you need the right bottle to take to a casual cookout, pack for a slow afternoon picnic or enjoy in the comfort of your own air conditioning, Flosse is here for all your summertime sipping needs.

Five Wines for Summer: Olivier Flosse

FULL POST

"I want to get a few things straight, because I don't believe this article did justice to why many many people are vegetarian."

"First, not all vegetarians are concerned with or affected by the slaughter of animals as an ethical issue. I am vegetarian and I honestly believe that besides the scope and operating procedures of the meat industry, eating other beings is a fundamentally natural act. Though our digestive systems don't appear to have developed for us to be solely carnivores, we have adapted to be omnivores."
FULL POST

- Do you like Riesling?

- I don't know. I've never Rieseled.

Thank you. I'll be here all afternoon. Try the Gewürztraminer.

Got a food joke? Ham it up in the comments below. We'll feature our favorites in an upcoming post.

Researchers in Britain have been credited with cracking the age-old conundrum about the chicken and the egg. But are they right?

After the publication of the rather dry-sounding scientific paper, "Structural Control of Crystal Nuclei by an Eggshell Protein," press headlines proclaimed the answer was... the chicken.

Read the FULL POST

Neither may be available at your local market if there aren't enough farmers

KFC's Double Down, an uber-fried bacon-and-cheese mega-sandwich with chicken instead of bread, has not been a big hit with fast foodies.

The Double Down created a news feeding frenzy when KFC, owned by Yum Brands Inc., launched the sandwich on April 12. But in the company's earnings call Wednesday, Chief Financial Officer Rich Carucci referred to sales of the sandwich as "immaterial."

Read the FULL STORY

Colonel Sanders is taking a bite out of the Chinese yuan.

Yum Brands!, the parent company of KFC, Pizza Hut and Taco Bell, opens a new fried chicken restaurant in China almost every day.

The fast food giant said Tuesday that profits from its operations in China surged 33% in the second quarter.

Read the FULL STORY

I posted my first-hand account of witnessing a pig slaughter and grappling with my own decision to partake in the meat afterward, hoping for some intelligent dialogue and passionate argument among Eatocracy readers. I was not disappointed.

While many, MANY commenters took me to task for my choice to partake in the pork, I was grateful for your feedback. Meat eating is not something I do casually - or even especially frequently - and certainly after your comments, without thinking long and hard about how it got to my plate.

Here are just a few of the many comments that stood out.
FULL POST

Sink your teeth into today's top stories from around the globe.

• Clam Shucking 101: for when you to serve clams on the half shell at home. - New York Times

• Former New York Times restaurant critic, Frank Bruni, on losing his anonymity. - Chicago Tribune

• "Let them eat foie gras!" A pair of French food organizations, Omnivore and Le Fooding, are fighting to restore the dominance of French cuisine. - Wall Street Journal

• Michigan Gov. Jennifer Granholm will sign two "cottage food" bills that allow individuals to sell foods from their kitchens instead of from a commercial food operation. Viva la canvolution! - Detroit Free Press

Eatcyclopedia is our ever-expanding glossary of food terms, and we'll be highlighting a term from it each weekday. The entries include definitions and, where applicable, pronunciations and country of origin - all spelling bee competitor style. Want us this use it in a sentence? Okay, here goes.

Use: When CNN International producer Wayne Gray spotted this saucisson during a trip to a Lyon outdoor market, he couldn't resist buying some to eat with Comté cheese and a fresh baguette.

(Happy Bastille Day!)

Read the full entry for "saucisson".
FULL POST