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.

Michelle Branch first burst onto the music scene in 2001 at the ripe age of 18. Three hits - "Everywhere," "All You Wanted" and "Goodbye to You" - and a year later, Branch found herself accepting a Grammy Award with Carlos Santana for their single "The Game of Love."

Now at 27, Branch is back in the studio working on an album, which will be released by Warner Brothers Records in 2011 - but music isn't the only thing she's making. She's also making some sweet, sweet pie.
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CNN's Richard Quest talks to filmmaker U. Roberto Romano, whose documentary "The Dark Side of Chocolate" investigates child labor and cocoa fields in the Ivory Coast.

But before you bite into a chocolate bar or take a sip of hot cocoa, consider, where did it come from?

It may be that the treat is the product of someone else's hard labor. The person who may have sold it or who may have made it may not even be an adult.

Read The dark side of chocolate at The CNN Freedom Project and Fishing vessels manned by slave labor

Make a killer curry and you just might end up on Will and Kate's wedding guest list.

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

• Where chefs go to find inspiration. - Star Chefs

• So you want to open a restaurant? Don't. - Wall Street Journal

• A note to restaurants: your Web site and online menu might sway customers. - ulterior epicure

• Francis Lam pulls a Bubba Gump on SPAM. You can boil it, braise it, sauté it, poach it. - Salon

• Jonathan Gold reviews Olive Garden and takes a fonduta for the team. - LA Weekly

• If your friends and families like your cookies, that doesn't always mean you should go into business. - One Tough Cookie

Eatocracy managing editor Kat Kinsman and Time's Josh Ozersky watched the debut of Top Chef: Masters last night and exchanged their thoughts via IM. It was late but there was much to discuss.

joshuaozersky: That had to be the worst Top Chef episode of all time.

katkinsmancnn: I violently disagree, with you, but then again – semi-par for the course. Explain.

joshuaozersky: I mean, "Your cupcake was just too safe"? Seriously? This might be the lamest show since the Golden Girls finale.

katkinsmancnn: I will give you that the judges seem highly benign in this instance, but we've just come off a reunion show that's still giving me the shpilkis. I'll take it. I don't like when mommy and daddy fight.

[Spoilers after the break. Beware!]
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Chef Eric Ripert is assuaging diners' radiation angst by mechanically testing the seafood he serves. An ecologist who's closely studied radiation's impact at Chernobyl thinks that going to those lengths in the U.S. just might be overkill.

Read more about the measures the Japanese government is taking to ensure that its seafood remains safe.

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.

Great gugelhopf! April 7 is National Coffee Cake Day.

The beauty of coffee cake is that in its simplest forms all that's required is a little measuring, mixing and baking. That being said, if you want to futz with a nice glaze or streusel topping, we surely won't complain. Just don't get mad when we gobble down the streusel and leave the cake - not that we've ever done that before.

We're only left with one question: is coffee cake actually a dessert or breakfast? Or better yet,  shall we classify it as a desfast or breaksert?

What's on TV?
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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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