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.
For many, barbecue is the ultimate leveler.
When asked about bridging racial and societal gaps in the South, Southern Foodways Alliance director John T. Edge once responded with, "... There's hope in barbecue."
Southern cookbook author Virginia Willis also believes in the power of smoked meat, adding: "BBQ exist[s] without borders. Every nation under the sun throws meat on fire."
As it turns out, chef/pitmaster Drew Robinson of Jim N Nick’s Bar-B-Q takes his cue from the same school of thought.
Five Reasons Why Barbecue is Important: Drew Robinson
Remember waaayyyy back last week when that Arizona's Boca Tacos y Tequila was all a-roar about its plans to serve African Lion tacos? They've now scrapped that notion over claims of safety concerns for family and staff.
Guess that mucks up our plan for tonight's mane course. (We'll be here all week. Try the Bengal tiger fajitas.)
Read Arizona eatery pulls lion tacos from menu on This Just In
Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
If you were conscious in the '90s and listened to the radio in between, say, episodes of "Beverly Hills 90210" and Jack Dawson "I'm king of the world!" reenactments, singer-songwriter Jewel is no stranger. Her distinctive, folky voice dominated the charts with the likes of "You Were Meant for Me," "Foolish Games" and "Who Will Save Your Soul."
Now, not only are Jewel and rodeo star husband Ty Murray expecting their first child this summer - her single "Satisfied" was recently nominated for a Grammy in the “Best Female Country Vocal Performance” category, and she will act as host of Bravo's upcoming singer-songwriting competition series, "Going Platinum," set to debut later this year.
Pssst! I'm gonna share my family's decades-old chili recipe. You're going to want to write this down.
Step one: Get in the car.
Step two: Drive to the nearest Skyline Chili.
Step three: Order a four-way with onions - that's Cincinnati-style chili over spaghetti with neon orange shredded cheddar and chopped onions - or possibly a cheese coney.
Step four: Consume with a Diet Pepsi (I'd rather a Diet Coke, but when in Skyline...) with a big blue straw and sop up the remaining chili puddle with oyster crackers.
I grew up in Northern Kentucky, right across the Ohio River from Cincinnati. It may not be right, but it's what we do. My mother also often made a substance she claimed was chili - an unlovely amalgam of ground beef, kidney beans, tomato paste, onions and chili powder. On occasion there were slices of American cheese. We...don't really talk about that.
There's clearly a better way - as evidenced by the blizzard of chili cook-off announcements stacking up in my inbox. School me on your ways and means in the poll and comments below, and for your trouble I'm sharing a little something from my personal cookbook collection.
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