The season is nearly upon us – holiday soirées, baked goods, finger foods, and, if we’re lucky, lots and lots of cheese.
Murray’s Cheese, based in New York, has partnered with Kroger grocery stores and is opening up branches across the country, thus far in Cincinnati and Atlanta. Owner Rob Kaufelt, vice president Liz Thorpe and field merchandising specialist Amanda Parker came to Atlanta for a wine and cheese reception to celebrate the opening of their newest specialty shop, and to offer tips for throwing a fromage-centric fête of your own at home.
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Zac Young is the executive pastry chef at Flex Mussels in New York City. Though, you probably recognize him best as the bow-tie wearing, GaGa-dancing spitfire from this season of Bravo's "Top Chef: Just Desserts" - where his words to live and die by are, "I can't do anything without a deep fryer and a little glitter."
Considering our deep-fried state of mind from yesterday, all we have to say to Zac is: batter up!
My Five Favorite Things To Fry (Besides Doughnuts): Zac Young
Move over little black book, there is a new guide in town - and it's wearing red.
The results for New York City's 2011 Michelin Guide were announced today, and 57 area restaurants earned one or more of the guide's highest honor - the Michelin star.
The Michelin Guide, or Le Guide Michelin, originated in France in 1900 and has since then offered its notes, recommendations and ratings on restaurants and hotels in select cities around the globe. It published its first New York City edition in 2005.
All the cool kids have it: The CNN Healthy Eater badge. Do you?
One week ago, CNN Newsroom and Eatocracy teamed up with the location-based social network Foursquare. As part of a week-long series dedicated to healthy eating, we set out to encourage CNN viewers and Foursquare users to eat healthy by shopping at local farmers markets.
Foursquare motivates users to go out and explore their neighborhoods, try new experiences, and then reward people for doing so. In just one week, nearly 10,000 people took the call to action and checked in to their favorite farmers markers.
A spike in napa cabbage prices has South Koreans sweating over their national side dish, kimchi.
Many Koreans eat the spicy fermented cabbage dish every day, and a weather-driven crop shortage has forced them to cut back or pay much more. The price of napa cabbage, a key ingredient in kimchi, has climbed fourfold.
"Restaurants are charging for extra kimchi now. They're charging 2000 won for a refill. A meal generally costs 5000 won," said Joe McPherson, founding editor of ZenKimchi.com, which features the Korean Food Journal.
Koreans have taken to jokingly calling the side dish "geum-chi," substituting in the Korean word for gold.
CNN World has the FULL STORY
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