Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe. Today's contributor, John King is anchor of CNN’s 7 p.m. ET program, John King, USA, and CNN’s chief national correspondent.
I love diners and other casual community eateries because comfort food equals comfortable conversation, and when people are relaxed in a place that feels like home you learn more about them and what drives their politics.
Don’t get me wrong, I'm also in it for the food. I’m a fairly basic guy for breakfast, but can be enticed away from the usual scrambled eggs and homefries by a glimpse at a neighboring table's pancakes or the smell of beignets.
A diner menu can tell you a lot about where you are, from the huckleberry milkshakes of western Idaho to the pork-laden specials at most of the great diners of Iowa political travels.
UPDATE- John T. closed the segment out saying, "There is hope in barbecue." Amen, sir. Amen.
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.
Wolfgang Ban and Eduard Frauneder are co-owners and executive chefs of Seäsonal Restaurant & Weinbar in New York City. Their modern interpretations of classic Austrian and Germain cuisine earned the restaurant a Michelin star.
With the kick-off of Oktoberfest quickly approaching on September 18, it's never too early to grab your beer mug and start tapping into those fall brews.
Five Beers for an Authentic Oktoberfest: Wolfgang Ban and Eduard Frauneder
"Your hands are your best tools!" says Lidia Bastianich, often called the godmother of Italian-American cooking. She shows CNN's Maggie Lake how to get down and dirty with homemade pizza dough.
Her latest enterprise, along with son Joe Bastianich and celebrity chef Mario Batali, is "Eataly" - a 40,000 square foot Italian emporium, housing seven in-house restaurants and specializing in imported Italian goods, many previously unseen stateside.
More on Eataly
Cooking up a storm for the holiday weekend? We've got some seriously smokin' grilling advice right here.
Perhaps I should be afraid of judgment from people thinking that a half-Italian girl who runs a food site should know how to say such things. I'm thinking 1. I've seen and written the word a million times, but never heard it said aloud 2. talking to experts is how I learn and 3. asking questions of folks who know is NEVER a bad thing.
Are pronunciation questions on the menu for you?
Sink your teeth into today's top stories from around the globe.
Small farms are "Better for the consumers, better for the animals, better for everyone," says Alan Zuschlag of Touchstone Farm, the nation's first Certified Humane sheep operation.
Opening an audaciously expensive 40,000+ square foot Italian food hall in the middle of dicey economic times might seem like a load of bologna, but orange-Croc'd celebrity chef Mario Batali is taking a gamble on New Yorkers' obsession with all things edible.
Batali tells CNN, "The real bet is not whether the restaurants will draw people, because they will. The real bet is how much of the percentage of the business is going to be retail grocery store? For it to really work, it has to be at least fifty percent...the restaurants are dressing for the retail."
CNN Money has the FULL STORY
Soweto-born sommelier Thato Goimane says of his native land, "We are making serious wines." As massive fans of and evangelists for Pinotage, Chenin Blanc and other signature South African grapes, we can't help but agree.
Previously - A taste of South Africa