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.

Remember waaaaaaaaaay back yesterday when we told you Eddie Huang, BaoHaus owner and "Fresh Off the Boat" blogger, had acquired somewhat of a "bad boy" reputation in the culinary world? It's not entirely unmerited - he's known to dabble in la vida loko.

Most of us - twenty-one and over, bien sur - have had our fair share of Late Night Cheeseburger Doritos, piled high pastrami sandwiches and drive-thru buckets of fried chicken. We could tell you about it, but we'll let Eddie do the honors.

Five Late Night Meals: Eddie Huang
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Part 2 | Part 3 | Part 4

Keen-eyed readers may recall a few weeks back when we spent the goodly part of a week eating bananas in the basement of the CNN Grill at the annual SXSW conference in Austin, Texas. Well, we managed to flee the building for a few minutes and bolt across town to take part in a panel at the TECHmunch food blogger conference.

In part one of a series of videos from the conference, moderator Addie Broyles of the Austin-American Statesman, Tampa Tribune food writer and master Top Chef Twitterer Jeff Houck and L.A. Times food editor Rene Lynch and I discuss How to Leverage Traditional Media and get on a Food Editor's Radar - essentially how you can get your fabulous bloggity self on our pages and screens.
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If you're already shocked by how much your favorite cut of beef costs at the supermarket, brace yourself because prices will keep going up.

Surging commodity prices already have consumers paying more for groceries such as eggs, milk, cereal and meat. The price of beef in particular has shot through the roof.

In February, the average retail price per pound for beef was $3.87, up 12.4% versus a year ago, according to market research firm FreshLook Data.

Read "Beef Prices Soar" on CNN Money.

See more from KREM and learn more about food and radiation

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

• When it comes to macarons, Switzerland isn't playing its neutral card. - The Atlantic

• A big up to Houston food. - 29-95.com

• Top chefs weigh in on the food dye/hyperactivity debate. - Grub Street New York

• PETA wants San Francisco to change the name of the Tenderloin neighborhood to Tempeh. - New York Times

• A breath of fresh bacon air. - Village Voice

• Decade dieting: is there such a thing as being too old for candy? - Daily Mail

Nope, not gonna spoil it here for all you DVR-ing, social media avoiding fans who might have missed last night's Top Chef final showdown between Richard Blais and Mike Isabella. Our Marquee Blog has all the spoilers you can eat.

A Food and Drug Administration advisory committee began weighing evidence Wednesday on whether dye additives in food affects behavior in children. The panel listened to testimony from doctors and scientists who contend that studies, although small in many cases, do show that some kids begin to show signs of hyperactivity once they are exposed to certain dye mixtures.

The question is, should the FDA committee urge the agency to strengthen its regulation of these ingredients?

According to the experts who testified, European companies already are dropping dyes including Blue #1, Yellow #5, Green #3 and others and substituting natural dyes for them. But the United States still allows artificial dyes, mostly for aesthetic reasons, not for taste.

Read Evidence of food dye-ADHD link weak, FDA told

Roseanne Barr chats with Sheryl Crow about healthy, local, seasonal organic meals and the ethics of eating quinoa. No, we can't believe we just typed that sentence either.

More from Joy Behar

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.

March 31 is turning into a positively (s)mashing occasion. It's National Tater Day, and rightfully so - according to the United States Potato Board, America's potato crop yields approximately 41.3 billion pounds every year.

But enough with our commentatering - you gonna eat your tots?

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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