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 Earth Day, April 22, approaches, we encourage you to consider how you can reduce your carbon footprint and live more sustainably.
When you dine at restaurants — which some of us do on a daily basis — it may seem hard to eat healthfully, let alone sustainably, but this isn't necessarily true.
Clean Plates founder and nutritionist Jared Koch has some suggestions to put sustainable dining within your reach.
Five Ways to Dine More Sustainably for Earth Day ... and Every Day: Jared Koch
April 22 is Earth Day, and there's no better way to start celebrating and protecting the planet than by taking a closer look at what's on your plate.
You could also consider joining a CSA (that's community supported agriculture), buying direct at a farmers market, staying as local as possible, keeping a close eye on the origins of your seafood or supporting chefs who are doing the right things for the environment.
Chew on that while you explore our simple and endlessly delicious tips for eating eco-friendly.
When top toques like Daniel Boulud, José Andrés, John Besh and Michael Chiarello get, erm, late night cravings, they don't go scrambling for the pots, pans and sous vide machine.
Sink your teeth into today's top stories from around the globe.
On Gordon Ramsay, Mario Batali says, "He's a good yeller." Watch the video to find out what our favorite red-headed, Crocs-wearing, seasonally eating chef had to say about hot heads prevailing in the kitchen.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Turn topsy-turvy with joy because April 20 is National Pineapple Upside-Down Cake Day!
Some desserts you have to turn upside down to get the utmost joy, and we certainly don't mind flipping the pan for this golden delicious treat.
While inverting cake pans with fruit in the bottom and batter on top is an idea dating back to the Middle Ages, canned pineapple wasn't available in America until Jim Dole began tinning them in 1903. Soon after, pineapple upside-down cakes began to appear on American kitchen tables everywhere.
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