5@5 - How to look like a wine pro when you’re not
July 15th, 2011
05:00 PM ET
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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."

But if you're into keeping up appearances, Harley Carbery - a graduate of the International Sommelier Guild and Wine Director for Joël Robuchon in Las Vegas - has got you covered.

Five Ways To Look Like a Wine Pro When You're Not: Harley Carbery
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Filed under: 5@5 • Sip • Think • Wine


July 15th, 2011
03:00 PM ET
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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.
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Filed under: How To • Techniques & Tips


Box lunch: Pig leg pilfering and jerky pricing
July 15th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • "Welcome to New York, where raw animal parts will get yanked from your car faster than you can say, 'Hey, that’s my pig leg!'" - Grapes & Grains



  • Binging on fatty food: so easy, a caveman could do it. (And he did.) - Daily Mail


  • No, Sarah Palin, the price of your Slim Jim has not gone up. - NPR


  • Always tip 20 percent - and other rules of gratuity. - LA Weekly
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Filed under: Box Lunch • News


July 15th, 2011
09:15 AM ET
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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.

Barbecue.

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.
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Filed under: Barbecue • Bite • Defining America • Feature • Think • Video


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