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.
Whether you're jetting off to Barcelona this weekend (because seriously, who isn't?) or planning your first or thirty-first visit, you're going to need your energy for strolling Las Ramblas or climbing the spiral staircase of the Sagrada Família. (Life! It's just so hard sometimes.)
Y'know a great way to get that energy? Eating - and eating well.
Marc Vidal is the executive chef of Boqueria Restaurant in New York City. Before working under the likes of Ferran Adrià, Alain Passard and Alain Ducasse, Vidal, a Barcelona native, learned to cook at his family's restaurant and earned two culinary degrees in the City of Counts. Let's just say he knows the city like the back of his spatula. (We'll be here all week, try the jamón.)
Five Off-the-Beaten Path Eateries in Barcelona: Marc Vidal
More Building Up America coverage
Previously - The shrimp are coming from inside the house
If you've been following tech news this week, you probably came across the term "Honeycomb," Google's unofficial name for its new Google Android operating system.
Honeycomb - technically Android version 3.0 - is significant because it's designed for tablet computers, not just smartphones.
But on a lighter note, what's up with that name?
As it turns out, all Android operating systems are named after desserts. And, just in case that wasn't nerdy enough for you, Google put these sugary names in alphabetical order.
Here's the edible Android timeline: Cupcake, Donut, Eclair, Froyo, Gingerbread and finally - at least for now - Honeycomb.
On this week's Tech Check podcast, our team of writers places bets on the next Android OS name. My guess: Icee.
I put my hand upon your hip
Aaaaand that's all of that song we can print without getting all NC-17 on you, but seriously - mmmmm, dip. Truth be told, we're more Puppy Bowl than Super Bowl 'round Eatocracy HQ, but we'll gladly get our gridiron on if it means getting to dive face-first into a vat full of dippy goodness.
Despite all the press releases we're fielding about new, revolutionary, ground-breaking, earth-shattering, life-changing, chef-crafted, fat-free, artisanalsustainableorganic dip recipes, we tend to stick with the classics. Kat gets her Knorr Spinach on, while Sarah takes a lap in the guacamole bowl.
How ya getting your dip on this Sunday?
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