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.
Looking at a wine list can be a lot like traveling to a foreign country.
You've consulted guidebooks beforehand and are comfortable with the vital, popular words: bathroom, Chardonnay, airport, Cabernet, hotel, Pinot Noir.
Everything appears to be going swimmingly until someone out of the blue throws a new, uncharted term at you - like Dolcetto – and boom(!), you're lost in translation.
If this happens when it comes to wine, repeat after us: Don't fear the sommelier. Folks like Bobby Stuckey want to help you - consider them your own personal tour guide and interpreter.
Stuckey is the owner and wine director of Frasca Food & Wine in Boulder, Colorado. He also holds the title of Master Sommelier - an accreditation only 112 people in the United States have achieved.
Five Ways to Crack the Code on an Italian-Based Wine List: Bobby Stuckey
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.
When veteran CNN photojournalist Neil Hallsworth is packing his gear to speed to a crisis, he doesn't have time or room to pack five-star provisions - let alone assurance that he'll have any way to prepare or store them. There's no telling what accommodations he'll encounter, if the local food is safe to eat, or if the city's restaurants have been left standing.
While writing about the USDA’s new food icon, MyPlate, I wondered if anyone can eat like this consistently.
In its color-by-numbers simplicity, MyPlate is a constant reminder of how far my diet falls from the ideal. Vegetables on my plate are like Sumatran tigers in the wild – they're verging on extinction.
“Comparing the ideal proportions of MyPlate to those of the typical American diet is like holding MyPlate up to a fun-house mirror,” Health.com wrote.
“Even if Americans hear the message that they need to eat more fruits and vegetables, for instance, MyPlate’s 50% standard may be difficult for many people to live up to."
Read - "Food challenge: Is MyPlate possible and affordable?"
Previously - iReport: MyPlate gets your personal touch
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