Previously – You can haz America's best cheeseburger

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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.

In case you've been living under, like, a grill or smoker or something and don't automatically recognize those signature spiky, golden locks, this here is self-professed "kulinary gangsta" (there's a tattoo) and celebrity chef Guy Fieri - host of Food Network’s wildly popular series “Diners, Drive-Ins and Dives” and NBC’s prime-time game show “Minute to Win It.”

So - how does one exactly win over the stomach of his Honorable Dude-liness? Read on, brah.

The Top Five Things I Look for in a Good Diner, Drive-In or Dive: Guy Fieri
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All sane people, everywhere

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Bryan Wells and his wife, Pamela, put together a neat stop-motion, time-lapse video of M&Ms rising in a bowl. It only took the pair 90 minutes to place 1,832 M&Ms in the bowl, snapping photos along the way.

Now, what was the inspiration for the video? “My wife likes to track the light throughout the year. She got a jar, and for every minute of light as the days got longer, she added an M&M, showing the daylight changing over the year. We thought, ‘Why don’t we just put the jar out and do a time-lapse?’” he said.

Can we get one of these, but with truffles or bourbon please? Theeeenks.

Got a great food story to share? Upload it through iReport and we just might feature it.

A few days ago, we ran a poll asking if our readers felt that Americans' longstanding cultural taboo on the consumption of horse meat would ever lessen. Somewhat to our surprise, only 30 percent of respondents believed that it would hold firm, and the rest felt, to varying degrees, that pending economic and ecological factors, horse meat would eventually find its way onto domestic menus.

From the comments:

I don't see horse meat as a huge deal. What makes it different from eating a cow, deer, or elk? They are all mammals of a similar type, and it can be said that moose, elk, or deer are as intelligent as a horse, and many cow lovers would talk about how intelligent they are.

I don't understand why people see some meat as being wrong, and others as being normal (primates aside), and cultural bias aside I'd like to hear a valid argument against eating horse meat (or cat/dog for that matter). - Tyler

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

• You lie!: Fro-yo edition. - Gourmet Live

• Four Loko will soon fuel the Pontiac Parisiennes of the world.– MSNBC

• Food tycoon Don Tyson has died at the age of 80. - New York Times

• Getting slizzard improves your inner chi. - Buzzfeed

• What ever happened to dinner theatre? - Los Angeles Times

Maybe you're one of the lucky two who will be splitting the $355 Mega Millions jackpot. Perhaps you’re in a Mayan state of mind and trying to polish off the old bucket list before the world ceases to exist on December 21, 2012. Could be you're trying to impress a new lady or gent. Or maybe, just maybe, you're just someone who loves to eat good food no matter the price tag.

Whatever your motivation, there are plenty of places for you to drop some serious Benjamins in the name of fine dining.

We’re not declaring these to be the "best" restaurants in all the land (though some of them are), nor the most expensive (ditto). There are plenty of restaurants where you could order a gold-flecked sundae or truffle-laced burger topped with Beluga caviar and easily stack up a bill in the thousands of dollars.

Instead, we’re honing in on notable prix fixe and tasting menu options that will make your taste buds squeal with delight and may your wallet reel in terror - but at least with a set price, you'll know what you're in for.
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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.

Hey batter, batter, batter! - January 7 is National Tempura Day.

Traditionally, the Japanese technique involves dipping seafood or vegetables in batter and deep-frying them to a golden-brown, but chefs are starting to use tempura batter to cook up the unexpected likes of strawberries or even chocolate chip cookie dough.

We don’t care what’s in the middle – if you coat it in tempura and fry it, we’ll eat it.

What's on TV?
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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