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.
Olive oil regularly takes a spin inside the sauté pan and graces many an arugula leaf with its presence - but ever tried a drizzle on top of your sundae?
Take an (oily) dip of faith into summer with the Coldani family, who have grown and produced Calivirgin olive oil in the San Joaquin Valley of California for the past 70 years.
Five Inventive Summer Uses for Olive Oil: The Coldani Family
A routine border inspection turned into a bunch of bologna on Friday.
U.S. Customs and Border Protection in Santa Teresa, New Mexico, seized thirty-five rolls of contraband lunchmeat from a 33-year-old Ciudad Juarez resident.
The street value of the black-market bologna reportedly stacks up to about $2,700 and 4000 sandwiches worth. This is the largest bologna bust to date.
"This is a prohibited product because it is made from pork and has the potential for introducing foreign animal diseases to the U.S. pork industry," Santa Teresa Port Director Grace Gomez told CNN affiliate KOAT. "...Some foods and agricultural products are prohibited because they can introduce disease and pests to the U.S. agricultural industry."
Sink your teeth into today's top stories from around the globe.
We visited with Nelson at the opening of her first New York City outpost to discuss the Oprah effect, what's next and how to beat the "just another cupcake shop" rap.
When it comes to food, I'm pretty simple. Give me something sugary, salty, crunchy or soft - and I'm satisfied.
It wasn't until my first taste of a particular red velvet cupcake in 2007, I learned the true meaning of love - or rather - "food love."
It is hard to put into words the taste of said cupcake from Sprinkles in Beverly Hills, but rest assured it was the best cupcake - let alone dessert - I had had in my life.
At first, I assumed that this was the typical reaction one has with a good cupcake, and I continued my time in California visiting Sprinkles as often as I could - even if it meant waiting in a line that stretched down Santa Monica Boulevard. When I moved to New York a couple years later, I knew I'd miss Sprinkles but assumed other cupcakes could easily fill the void.
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