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.

Pied de cochon. Escargot. Boudin noir. Navigating a French menu for an unseasoned diner - or any menu in a foreign language for that matter– can be like trying to read a book upside-down with your eyes closed. And even after the translation, it's easy to navigate toward the familiar and cower away from the local fare or unfamiliar preparations.

Even in the United States, ingredients and dishes like scrapple or livermush that are considered strange and gross to some, are considered the norm and downright delicious to others. When such is the case, all executive chef Chris Leahy of New York City’s Lyon restaurant asks is that you give pieds a chance. If you like them, well, quelle surprise! If you don't, at least you can say you tried.

Five Common French Ingredients You Shouldn't Be Afraid Of: Chris Leahy
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We went on a bit of a tear earlier this morning, exhorting the 94 percent of men and 96 percent of women who reportedly don't eat enough vegetables to belly on up to the greens bar and get cozy with some winter cucurbits.

People have a litany of excuses why they don't get their RDA of the dirt candy - veggies are too expensive or too hard to cook, they're intimidated by the food police, prep time takes too long, ad infinitum. But we said it then and we'll say it now - just try your best. Don't get all fussed about the food police or fret about messing 'em up. Just get some into your gullet and eventually you'll find the variety and cooking method that makes your whole body smile.

Vegetables. Eat them. Here's how.

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

• In the United Kingdom, an average of 29 pubs are closing per week because of the increasing price of a pint. - Guardian

• Unless McDonald's adds real maple syrup to their new Fruit and Maple oatmeal, Vermont state law requires the fast food giant to cease labeling it as such. - WCAX

• 2011 menu trends: slideshow edition. Appletinis abound! - Nation's Restaurant News

• The cupcake crazies hit Wall Street: America's largest cupcake chain, Crumbs, will go public with a $66 million merger. - New York Times

• Being on the receiving end of an aggressive upsell isn't very enjoyable. - Wall Street Journal

• This just in: fusion restaurants usually have really annoying Web sites. DANCE MUSIC!!!!! - McSweeney's

Winter is not the season when most people yearn for ice cream. Sure, many ice cream makers create seasonally-themed flavors such as candy cane and gingerbread to entice sales, but the truth is that people prefer cakes and cookies during the coldest months of the year, not chilled treats.

So what is an independent ice cream shop owner to do during winter?
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Food prices hit a record high last month, surpassing the levels seen during the 2007-08 crisis, the UN's Food and Agricultural Organization said on Wednesday.

The Rome-based organization said the spike was not a crisis. But Abdolreza Abbassian, senior economist at the FAO, acknowledged that the situation was "alarming". He added: "It will be foolish to assume this is the peak."

The jump will increase fears about the repetition of the crisis of 2007-2008. However, poor countries have not so far seen the wave of food riots that rocked countries such as Haiti and Bangladesh two years ago, when agricultural commodities prices jumped.

Read Global food prices hit record high

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.

January 10 is National Bittersweet Chocolate Day.

In order to be identified as “bittersweet” or "semisweet" by the U.S. Food and Drug Administration, chocolate must contain at least 35 percent cacao. The more cacao in chocolate, the less sweet it will taste; however, one brand’s semisweet chocolate could contain more sugar than another brand’s bittersweet chocolate, so make sure you taste test your chocolate before trying to substitute it in a recipe.

And by all means, taste chocolate all the time – not just when you’re cooking with it.

What's on TV?
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On the first day of 2011, our Facebook and Twitter feeds were glutted with friends' New Year's pledges to graze through hectares of leafy greens, ferry home wheelbarrows of winter roots and bunk down with Brussels sprouts and broccoli.

Celebrity chef and Meatless Monday booster Mario Batali publicly resolved to make and eat dinner with his kids, and "master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team." By January 3rd, the Wall Street Journal aided George Ball, chairman of the W. Atlee Burpee Co. in dubbing it yea and verily to be the Year of the Vegetable.

Yet within days of the work week commencing (or the Champagne finally wearing off) that fervor wilted, giving way to an apologetic trickle of, "Yeah...I give up. Vegetables are too much work." "Too...cold...for...farmers...market..." "zOMG the organic stuff is sooooo expensive!" and "#resolutionfail Back to Lean Cuisine. I don't know what to DO with vegetables."
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And watch behind the scenes footage as Ted Williams records his first commercial for Kraft Macaroni & Cheese.
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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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