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.
America's taste for soda isn't fizzing out anytime soon. A recent report by the National Center for Health Statistics found that half of Americans sip sugary drinks daily.
However, there's no need to stick to the store-bought, corn syrup-laden mélange of flavors: Homemade sodas are not only healthier, they allow for experimentation with whatever flavor tickles your fancy.
All you need is some soda water - either bought or carbonated at home with a seltzer maker - and a little know-how from twin sisters Hannah and Isabel of Sisterhand Syrups.
Five Tips on Making Your Own Soda Syrup at Home: Sisterhand Syrups
Putrefied shark meat. Sheep heads and testicles. Some of Iceland's traditional delicacies might challenge a few palates, but if you're looking for a little edible adventure, eating like a Viking just might be the way to go.
Long before the days of 24-hour diners and fast-food chains, the people of Iceland couldn't just run to the convenience store or make a 3 a.m. pit stop at Taco Bell.
Food options were limited in the long, cold winter, so they were eating very old food and trying to stretch it as far as they could through curing and drying. This led to some very...interesting items on the menu.
Google is throwing significant muscle into its new focus on local businesses: It has acquired reviews behemoth Zagat for an undisclosed sum, the company said Thursday.
"[Zagat's] iconic pocket-sized guides ... were 'mobile' before 'mobile' involved electronics," Marissa Mayer, Google's head of local and location services, wrote in a blog post announcing the deal.
Zagat, founded in 1979, rates restaurants on a 30-point scale based on consumer surveys and reviews. Its guides include short paragraphs culled from those reviews, and it operates in 13 categories and more than 100 cities.
Read the full story: "Google buys Zagat in push for local market"
When Marco Canora was the chef de cuisine 10 years ago at Tom Colicchio's now flagship restaurant Craft, his gnocchi were described by then New York Times restaurant critic William Grimes as "eye-rolling pleasure bombs" in his three-star review.
This past week, current Times critic Sam Sifton re-reviewed Craft citing the gnocchi as "the same butter-laden pleasure bombs Mr. Grimes raved about in 2001."
While Marco Canora has moved on, becoming the executive chef of his own restaurants - Hearth and Terroir - as well as the author of the James Beard-nominated cookbook "Salt to Taste," his gnocchi legacy carries on.