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
Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Eric Marrapodi is on the ground in Joplin, Missouri, covering the post-tornado devastation.
It feels like an insult added to injury. The sun may be shining in Joplin, Missouri this morning but residents are waking up to no coffee.
There's no running water in Joplin. That means no showers, flushing toilets, and worst of all no coffee.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Mollusks are on the menu today – May 24 is National Escargot Day.
Before you go, “eek, snails!” consider this; at least they’re not trying to crawl off your plate! Escargot is made by removing snails from their shells, cooking them in garlic butter or chicken stock and pouring them back into the shells, sauce included. I mean, everything is better with a little butter - even the creepy-crawlies.
If you’re into this kind of stuffed shells, just be careful where you get your snails. Make sure these bottom-feeders have been cleaned from the inside out before you shell them out as an appetizer for bœuf bourguignon.
Now, don't be sluggish - bottoms up!
Reading "Don't kill the birthday guest" and looking for a sweet solution to a risky allergy situation? We've got you covered.
Sticky Fingers Chocolate Love Cake or Cupcakes
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