March 12th, 2012
06:15 PM ET
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On Top Chef, food innovations and the ascendance of vegetables.
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Filed under: Ali Velshi • SXSW • Tom Colicchio • Video


5@5 - Irish beers for St. Patrick's Day
March 12th, 2012
05:00 PM ET
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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.

As we gear up to celebrate St. Patrick’s Day, everybody knows about Guinness–  but what about some of the unsung heroes of Irish beer and Irish-style beers that are available in the United States?

Ted Kenny, the owner of Top Hops Beer Shop in New York City, certainly isn't knocking the famous Irish stout, but there’s a lot more out there to try.

Here are five beers worth raising on March 17 - without the green dye, please.

Five Irish Beers for St. Patrick's Day: Ted Kenny

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Filed under: 5@5 • Beer • Sip • St. Patrick's Day • Think


Three steps to cheesesteak supremacy
March 12th, 2012
02:00 PM ET
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Matt Sloane is a CNN Medical producer. He seeks to rid the world of sub-par cheesesteaks.

As a Philly-area native, nothing offends me more than a bad cheesesteak - and there are a lot of bad cheesesteaks out there. So, having been a connoisseur for almost 30 years, I've learned a thing or two about what makes them amazing.

Let me be clear about something: there are steak and cheese sandwiches, and there are cheesesteaks. They are not the same thing.

Restaurants, take notice. If you call it a cheesesteak, it had better be greasy, cheesy, and chopped up. If there are chunks of steak, brie, or horseradish sauce, it's a steak and cheese sandwich.

So, what's the magic recipe for a perfect Philly cheesesteak? In this case, less is more. A good cheesesteak should consist of only three main components: the bread, the steak and the cheese. If you want to put fried onions on it, I'll give you a pass, but I personally am a purist.
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Box lunch: Airplane appetites and Irish milkshakes
March 12th, 2012
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • How your taste buds work a mile high in the sky. Also known as "the reason so many people order tomato juice on airplanes." - New York Times


  • You could go to McDonald's and order a Shamrock Shake. Or you could make your own at home ... with whisky. - Three Many Cooks


  • Sometimes it's hard not to patronize restaurant guests - especially when they reserve a 8-person table for a prime Saturday night then fail to show up. - Well Done Fillet



  • The grim reality of the safety of children who live or work on farms. - NPR
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Filed under: Box Lunch • News


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