Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe. Today's contributors, international correspondent Atia Abawi and chief cameraman Todd Baxter are based at CNN's operation in Kabul, Afghanistan.

Sure, you've heard of KFC, but does AFC ring a bell?
FULL POST

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.

If you tuned into last night's Rome-centric episode of "Anthony Bourdain: No Reservations", you may recognize the above gentleman as Tony's fedora-wearing partner in crime, Cesare Casella.

Italian-born Casella is the executive chef and owner of Salumeria Rosi Parmacatto in New York City, and the Dean of the Italian Culinary Academy at the International Culinary Center.

Recently, he stopped by Eatocracy headquarters - sporting fresh rosemary sprigs in his shirt pocket - to share his own Italian version of  "Eat, Pray, Love," minus the whole "praying" and "loving" part.

Five Favorite Restaurants/Chefs in Italy: Cesare Casella
FULL POST

Get more from Alabama's WBMA

See all Gulf Coast seafood coverage on Eatocracy and full coverage throughout CNN

Every so often, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.

Meet today's featured blogger and blog:
Who: Pomai Souza, of The Tasty Island
Where: Honolulu , Hawaii
Twitter: @TastyIsland808
FULL POST

Not only is Chicago's Alinea restaurant plagued with pricey no-shows - diners are also swiping the joint's custom-crafted serving ware.

Chef Grant Achatz took to Twitter to muse, "This happens every once in a while, everytime it surprises me. A woman slipped glass tube that we serve the bubblegum parfait in her purse."

Many of us have known at least one person who tended to take souvenirs of significant restaurant visits - or even just a jaunt to the corner coffee shop. Ever been tempted?

And it goes without saying that we in no way endorse this behavior. Really - you like an item, ask if they'd sell it to you. We've asked a few times and almost always, they've just given it to us.

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

• Why, this tastes just like buttered popcorn! How Jelly Belly invents its flavors. - The Atlantic

• Some Democrats in the House oppose the Senate's $4.5 billion child nutrition bill because it would take away funds for the food stamp program. –  Boston Globe

• China vs. disposable chopsticks. - Los Angeles Times

• Coat and tie, or nice jeans? How dressing for dinner has evolved. - Kansas City Star

• It's the first day of the first white shrimp season in Louisiana since the BP oil spill, and the future of the shrimping industry is still in question. - New York Times

The NuVal food rating system rates the nutritional content of food on a scale from 1 to 100, and aims to cut through the clutter of big food corporations' marketing machine. It stands to threaten the multi-billion dollar snack food industry - and it's facing resistance.

Learn more at CNN Money

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

So much for custard's last stand, it's National Vanilla Custard Day.

The sweetened, pudding-esque mixture of eggs, milk and of course, vanilla, can be used as a base in tarts, pies, crème brûlée (blow torch not included) or ice creams. Heck, if you're the no-frills type cook, just grab a spoon and eat it plain. In the words of one Mr. Ludwig Mies van der Rohe: "less is more."

What's on TV?
FULL POST

On Friday, southern culinary connoisseur John Currence stopped by Eatocracy's 5@5 to decree the "Five Southern Dishes That Deserve a Comeback." And whad'ya know - gumbo groupies and aspic aficionados popped up in the comment section to show support of Currence's platform to bring these dishes back into the down-home repertoire.

You asked for recipes, and in true southern hospitality form, Currence obliged. Time to spread the pimento cheese gospel one gallon at a time.

FULL POST