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.
When a non-oenophile is faced with a bottle of wine, the internal dialogue can be a bit nerve-wracking: "Am I supposed to sniff the cork? I swirl it how many times? Don't forget to use words like oaky, acidity and robust!"
It's a whole lotta "left, right, cha-cha-cha" (or was it right, left?) - and not enough, "sit back and enjoy what you like."
Five Ways To Look Like a Wine Pro When You're Not: Harley Carbery
Bob Kovach is a Coverage Manager in CNN's Washington, DC bureau
The trucks arrive in the morning and unload bushel basket after bushel basket to vendors at the markets and restaurants all along the mid-Atlantic coast. The baskets have come from docks along the Chesapeake Bay where boats have spent hours bobbing from one colored buoy to the next gathering the key ingredient in a generations-old rite: eating blue crabs.
Sink your teeth into today's top stories from around the globe.
This summer, CNN's Defining America project is traveling the country with the CNN Express bus and iReport to explore the stories behind the data and demographics that show how places are changing. This week, CNN brings you coverage from Texas.
In Texas, that's a word worth fighting for.
Just ask the owner of City Meat Market in Lee County, Texas, where folks have been wolfing down beef, chicken and pork served on traditional pink butcher paper for nearly 70 years. Texas Monthly Magazine ranked it among the Top 50 BBQ joints in the state.