Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and these next two weeks, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. Catch up on past coverage and read the live blog from our Secret Supper in Chicago on Wednesday night.

Drew Robinson is the pitmaster at Jim ‘N Nick’s Bar-B-Q. He previously wrote about why barbecue matters.

My friend John Egerton told me once that sometimes when people have lost a loved one or are in despair all you can do is take them a bowl of potato salad and tell them you’re sorry.

He went on to say, emphatically, that there is great power in that sort of action. John spoke specifically about Southern foodways at that moment, but there was a universal truth in his message. I know from personal experience on the receiving end that is true and it is even more powerful when that compassion is delivered in numbers.
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Sink your teeth into today's top stories from around the globe.

• Should you be charged a "slicing fee" when you BYOC (that's "bring your own cake") to a restaurant? - The Independent

• If you've ever wondered how a 100-year-old champagne tastes, Jay McInerny can now enlighten you. - Wall Street Journal

• Mike Tyson spoofs Herman Cain's "Imagine There's No Pizza" - because he can. - Zagat

• That Twinkie craving may not be your fault, blame your mind: The brain tells us to eat junk food when we're hungry. - Guardian

• Macarons and macaroni have a lot more in common than you think. - Slate

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Not to be confused with balaclava - November 17 is National Baklava Day!

Just the sight of mouth-wateringly sweet, crispy squares of this pastry are sure to get your taste buds going - and demanding to be satisfied!

If the name just sounds like some sort of car part or winter weather apparel item to you, prepare to have your mind blown. Layers and layers of flavorful chopped nuts, honey, cloves and citrus are lovingly placed between thin, buttery sheets of fickle phyllo dough.
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Pssst! Got a sec to chat?

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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