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.
Don't let its charming jingle fool you: hard decisions abound at the ice cream truck.
Some of us can hardly figure out which pant leg to put on first in the morning, let alone decide between a cup or cone. And don't even get us started on whether to go with sprinkles or without - we may bust a coronary.
In general, ordering food can be sensory overload for those who hem and haw. That's why owners like Douglas Quint of the über-popular Big Gay Ice Cream Truck (and soon-to-open shop) sometimes have to take matters into their own hands.
A funny thing happened on the way to the
The woman in front of me was merrily nibbling away at the contents of her $7.99-per-pound recyclable container while we waited in line, and it got me thinking - was I witnessing brazen pilfering?
New York is riddled with “pay-per-pound” hot and cold bars where you, in fact, do just that: pay for food by the pound. These spots tend to be most popular at lunchtime where busy worker bees can load up a veritable smörgåsbord to take back to their desk and continue breaking rocks for the man.
Sink your teeth into today's top stories from around the globe.
Oh, no biggie – just trying to define America culture is all.
From our pals at iReport:
A bit of pre-Memorial Day culinary news from the United States Department of Agriculture's website - the federal agency is dropping their baseline metric for safe pork cooking from 160°F to 145°F.
We're taking that as an excuse to just pig out a few minutes sooner.
Lemme see ya grill! - Red-hot tips from experts and readers
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