 Jennie Bragg is an Editorial Producer in CNN’s Money Unit. Previously - Gluten-free and well-fed: the sneaky stuff Fashion week has come and gone here in New York, but with all the models, designers and wanna-be fashionistas roaming about town just a week ago, I got to thinking a bit about trends. Like shoulder pads and last season’s romper, diets tend to go in and out of style. So what’s hot right now? You guessed it: the gluten-free diet. Popularized by celebrities like Gwyneth Paltrow and Elisabeth Hasselbeck, the G-free diet is all the rage. Once a solution for those diagnosed, like me, with celiac disease, now 93% of gluten-free interested dieters have never been diagnosed with celiac, according to research by the Hartman Group, a consumer research group. So if you don’t have a gluten allergy or intolerance, why are you eating gluten-free?  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. As food fanaticism and celebrity chefs continues to garner mainstream attention, a bevy of new folks are vying for a spot in professional kitchens every day - hoping to sous-vide their way to top toque and make lasting grill marks on the culinary industry. If you're one of those ready to be thrown into the gastronomic gauntlet, Andrea Luz Bergquist, the executive chef of Marcus Samuelsson's Red Rooster restaurant in the heart of Harlem, offers up some ground rules. Five Things All New Cooks in the Kitchen Should Know: Andrea Luz Bergquist  The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing. Y'all know we appreciate the absolute beans out of you, right? When we posted the Frank and Corn Crown recipe, along with a tossed gauntlet to document your efforts at home, we were downright giddy when reader Sarah picked it up - and deftly so. Giddy turned to gobsmacked when we realized that she wasn't the only one. So – as long as we can keep finding fun, festive vintage recipes, once a week we'll post one and double-dog-dare our readers to blog about their efforts - with snapshots of the final product. Leave a link in the comments and we'll show 'em off.  Why yes, that is boudin in my carry-on bag - and I'm also happy to see ya. I'll even share my stash. I've taken to traveling with a cooler in the trunk of my car, or an insulated bag in my luggage, lest I run into something delicious and perishable in the course of my travels. It might seem a tad obsessive, but I swear my motives are pure. If I know I'm headed somewhere with specific regional treats, I want to bring back enough to share.  Sink your teeth into today's top stories from around the globe.
 For 23 years, the editors of Food & Wine have sought out the up-and-coming culinary luminaries in the United States and honored them with the title of "Best New Chef." This year, for the first time they're giving you, our esteemed constituent of eaters, a say in one of the coveted spots. Not only will the "People's Best New Chef" be featured in the July issue of Food & Wine alongside this year's editorially chosen "Best New Chefs," they’ll be among the ranks of palate-pleasing powerhouses that have become household names. Since 1988, 226 chefs have been given this honor; we're taking a look at how far some of them have come. 
 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. Hard to make, but harder to resist: February 28 is National Chocolate Soufflé Day. Often depicted in cartoons and movies as a deflating dessert, the chocolate soufflé is light, airy and fluffy as a cloud. The secret to a flawless soufflé is carefully separated and whisked egg whites in a perfectly clean, dry bowl. And of course, keep that oven door closed. Patience is a virtue, young grasshopper. What's on TV?  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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