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.
Want to fit in s'more summer fun? Then, c'mon baby light our campfire.
Crispy graham crackers, toasted marshmallows and a few squares of chocolate traditionally create the iconic summer treat, but chef, entertainer and food blogger Heather Christo is here to introduce five new ways to reinvent the classic before the leaves and foliage decide its time for a color change.
Five Twists on the Classic S’more: Heather Christo
When all your kitchen knives are in the dishwasher and you really - just really - need to chop up some carrots, what tool do you turn to for backup?
Well, the MacBook Air, of course.
Apple's ultra-lightweight laptop computer has become the star of a few bizarre online cooking videos in recent years, with the latest showing the pointed edge of the contoured laptop being used to hack up carrots, apples, baby corn, mushrooms and even shrimp. (For some reason, the shrimp just make this seem all the weirder.)
Read the full story: MacBook Air 'doubles as a kitchen knife'
We're highlighting local and regional bloggers we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
Sink your teeth into today's top stories from around the globe.
ABOARD THE USS WASP (CNN) – Most chefs strive to get their customers to come back maybe once a week, but Benny Brockington's clientele come for breakfast, lunch and dinner everyday, sometimes even a midnight snack.
They have to. They are sailors with almost no other options. But as the Food Service Officer, the man in charge of all meals on the amphibious assault ship USS Wasp, Chief Warrant Officer Brockington is the crème de la crème of Navy chefs who sees his captive audience as a challenge.
Before was assigned to the Wasp, Brockington was chef to President Clinton and his family at the Camp David presidential retreat, and then went to work for one of the Navy's highest ranking admirals.
Now Brockington has switched from cooking small meals for big shots to cooking thousands of meals for the heart and soul of the military. He is in charge of five messes, overseeing all food preparation on a ship that can carry as many 3,000 sailors and marines.
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