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.

From broken ovens to literal power struggles, Jen Biesty from Season 4 of Bravo's "Top Chef" lets us in on some behind-the-scenes (and burner) intel of reality cooking television.

Before her "Top Chef" stint, Biesty was - and still is - a star in her own right as the Executive Chef of Scala's Bistro in San Francisco.

Five Reasons Real Kitchens Aren't Like the Ones You See on TV: Jen Biesty
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Much of the Eastern Seaboard is hunkering down and stocking up supplies in anticipation of Hurricane Irene's arrival. Safety and sufficient rations should be your primary concern, but that doesn't mean you can't also eat well.

First off, here's what the FEMA - the Federal Emergency Management Management Agency says people should have on hand, in addition to a manual can opener and one gallon of water per adult and per pet each day, with a three day minimum supply:
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Sink your teeth into today's top stories from around the globe.

• Restaurant critic Sam Sifton serves up the best U.S. Open eats. - New York Times

• Meat Marky Mark: Mark and Donnie Wahlberg are opening a hamburger restaurant called Wahlburger. - US Weekly

• The trouble with food blogging and advertising. - Virginia Willis

• Why some cities, like Portland, are better off without Anton Ego-type critics. - Seattle Weekly

• Visionary chef Ferran Adrià sets his sights on Asia as "an archive of ideas." - Reuters

By now you’ve probably spent the summer putting perfect grill marks on skirt steaks and even smoked an entire pork shoulder.

Perhaps you have even made your own barbecue sauce and realized it's better than anything you could buy in a jar. Or maybe they know you by name when you walk into your local grill supply store and you count the days until the weekend when you can get up before dawn to start cooking barbecue that wont be ready until sundown.

But deep down you know that until you cook a whole pig you just have been playing it safe.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

One bite and you'll want to paint the town red - August 26 is National Cherry Popsicle Day!

You can skip the lipstick today if you're planning on indulging in a cherry ice pop or two. This sweet frozen treat is sure to turn your lips red and put a smile on your face.

Summer may be slipping away but it's not over yet, so cool off with a rich popsicle while you still have a chance. It's a cheery way to get your cherry fix, plus these little red berries are so, so good for you. After all, we believe one of the best meals to satisfy your fruit serving is dessert.
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We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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