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.
With all this chatter of Halloween candy, we're on a bit of a sugar high at Eatocracy HQ. (Don't mind the twitch.)
Lucky for our blood sugar, things are about to get a little salty - flavor-wise that is.
Anne Thornton is the host of a new Food Network series, "Dessert First with Anne Thornton," premiering this Sunday at noon. The former pastry chef of New York City hot spots like Hotel Griffou and Waverly Inn has a knack for all things sugar, spice and everything nice.
Top Five Sweet Treats with a Savory Touch: Anne Thornton
To ensure a happy hotel guest, offer excellent service, provide a comfortable bed and never, ever underestimate the power of a free bagel: After a good night's sleep, many travelers these days are expecting - and receiving - a good breakfast.
You know the kind, included in the price of your stay and often served in a room just off the lobby of a Best Western or a Hampton Inn - the quiet space that suddenly becomes the center of attention for several hours in the morning.
There's just something very comforting about waking up in a strange city and knowing your first meal is ready and waiting for you as you start your day - no searching around required.
CNN Travel has the FULL STORY
Previously - Tray Cool: Why I love room service breakfast
Tokyo has seen a profusion of Singaporean restaurants over the last few years, but one of our favorites for authentic chicken rice is still Sing Tong Kee.
Walking up the slope to Sin Tong Kee on a recent sweltering afternoon, it feels as if we’ve landed in humid Singapore.
Sing Tong Hee's menu offers several carefully prepared and exotic options - bak kut teh spare rib soup, char kway teow rice noodles stir fried in dark soy sauce, seafood wontons and vegetables over egg noodles - but it's the national dish, Hainanese chicken rice, that is the real gem.
CNNGo has the FULL STORY
Just 72 hours ago, I was in my happy place - a.k.a. the Peppermill Restaurant in Las Vegas, Nevada. It is a place where individual fruit plates cover roughly the same square footage as an elementary school wall map, sausage gravy flows like the mighty, muddy Mississippi and no one bats an eye if you're double-fisting coffee and a Mai Tai with your morning (okay, 2 p.m.) toast. It ain't haute, but to me, it's sheer vacation bliss.
The woman seated at the table next to mine did not mirror my glee. She incessantly kvetched to her companion, the hostess, the cocktail waitress, the bussers and anyone within earshot about the comparatively sub-par conditions she was having to endure.
Why is their table bigger? How come the waitress went to them first? Why hasn't my coffee been refilled - that lady's has. That thing he ordered looks better than what I got. WHY DIDN'T YOU TELL ME TO ORDER THAT?!?
Some folks feed on discontentment. I prefer lacy-crisp hash browns and a breakfast cocktail.
Sink your teeth into today's top stories around the globe.
It’s the most sugar-fueled time of the year. With the kids door-belling and everyone telling you, “there’s nothing to fear” - except maybe that one house down the street that’s handing out apples.
October 31, better known to the costumed masses as Halloween, is the highest-grossing holiday of the year for the candy industry, according to the National Confectioners Association, the leading trade group for the entire confection industry. Total spending for candy this season is expected to reach nearly $2 billion.
And when it comes to trick-or-treating, the majority of Americans are putting the emphasis on the "treat" aspect – despite a recent bandy of healthy eating initiatives.
One such initiative, led by "A Bunch of Baby Carrot Farmers," is aiming to make the brightly-colored vegetables the junk food of choice this Halloween.
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.
A whole day for brandy? Well, ain't that dandy! October 20 is National Brandied Fruit Day.
Brandy is a tasty liquor distilled from wine or fermented fruit juice, and its natural sweetness mixes well with many a seasonal fruit.
The concoction may take just minutes to prepare (mix together fruit, brandy, and sugar in a large lidded container), but hours or even days to soak up the flavors. Don’t you worry though - the wait will be well worth it.
The blissfully boozy dessert can stand alone or top off a sponge cake or bowl of ice cream. How's that for multitalented?
What's on TV?