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.
It's a fishy tale told all too frequently: A restaurant lists a premium fish on the menu; the customer is served a lower-quality catch; the customer pays top dollar for the type of fish they thought they were ordering; and the restaurant eventually gets netted in scandal.
Jeremy Sewall, co-owner and executive chef of Island Creek Oyster Bar in Boston, Massachusetts, wants to make sure you don't get engulfed in a case of mistaken fillet identity ever again.
Five Tips for Buying Fish: Jeremy Sewall
Don't toss out that full carton of orange juice sitting in your refrigerator just yet.
The U.S. Food and Drug Administration is testing all orange juice and orange juice concentrate shipments as well as products at domestic manufacturers, but the regulating agency says "consumers can be confident that the orange juice in their refrigerators is safe."
Here's what you need to know: Why your orange juice is still safe
Sink your teeth into today's top stories from around the globe.
Compared to the snaking queues and crowds at Tokyo’s biggest food festival, the four stalls from Fukushima prefecture are an oasis of quiet.
It might just be a pre-lunchtime lull, but among the hundreds of stall owners and the thousands of hungry visitors to the nine-day "Furusato Matsuri" or "Hometown Festival" at the Tokyo Dome, it’s a reminder that for many from Fukushima prefecture, getting rid of the legacy from last year’s nuclear disaster is ongoing.
Business is okay, says Ici Masakani, who is selling steamed sea urchin to visitors, but normally works at a restaurant on the coast of Fukushima prefecture. The main question he is asked by customers is not if his steamed "uni" are safe to eat and radiation-free, but why they are so big.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Today, everything is just peachy - January 13 is National Peach Melba Day!
If you're yearning for warmer temperatures, it's the perfect time to indulge in this fun, vintage dessert that combines the best summer fruits and treats.
Peach Melba is simply great, big scoops of vanilla ice cream lovingly topped with thick slices of peach, all doused in a rich raspberry purée. Nothing could be sweeter - or easier.
The Peach Melba was created by the Savoy Hotel's chef, Auguste Escoffier, in honor of Australian soprano, Nellie Melba, when she came to perform Wagner's "Lohengrin" opera at Covent Garden in 1892. Escoffier used a swan ice sculpture to display the dessert, which was topped with spun sugar.
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