Perhaps you prefer mayo. Here - make some at home.

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.

Iced tea is made for summer. It's there to quench your thirst in the heat, to tote to countless cookouts, and to leisurely sip on a front porch swing. Best of all, it's a breeze to make. All you need is tea and water, plus a little sugar if you're so inclined.

Here to steep you in a little tea know-how is David De Candia, the Tea Director for The Coffee Bean & Tea Leaf, a specialty coffee and tea retailer.

Five Tips for Making the Perfect Pitcher of Iced Tea at Home: David De Candia
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A revolution has been brewing in the workplace among coffee drinkers unwilling to settle for the break room sludge.

For some of them, pod machines and single-serve cups provide the illusion of a superior product. Others swear by the French press method, which has traditionally reigned supreme as the alternative to automatic coffee makers.

Now, more hand-brewed coffees from devices like pour-overs and the Aeropress are popping up in home kitchens and cubicles alike. Even in the CNN.com break room, the buzz of a coffee grinder has become a regular morning fixture. But why the fuss?
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Sink your teeth into today's top stories from around the globe.

• Want to know a juicy secret? Watermelon can lower your risk of heart attack. - Dawn.com

• MIT researchers have finally figured out how to get the last drops of ketchup from the bottle. Science! - NPR

• Is cleanliness next to Yelp-liness? Some of the dirtiest restaurants still rank favorably among Yelpers. - NY Times

• Pore over this Vietnamese coffee tutorial. - Gawker

• Take a picture, it'll last longer: Chefs weigh in on the pros and cons of photography in restaurants. - Eater

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Compared to the fast-paced world of juicing and organic chocolate, not much happens in the land of ice cream sundaes. There are exceptions, like when Burger King sticks a couple strips of bacon in a chocolate-and-caramel sundae and starts test-marketing bacon sundaes around Nashville.
 
Personally, I’m less cutting-edge than the people at Tennessee BKs. And if I decide I need more fat and calories in my sundae, it’s going to come in the form of a brownie base, or more hot fudge, not bacon.

For those like me, who live in an idyllic sundae past and aren’t ready to mash up their charcuterie plates with their vanilla ice cream, the following are some places to check out. Especially if you don’t want your dog to feel left out when you dig into your ice cream.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Zut alors! May 24 is National Escargot Day.

Perhaps it’s better to think of these guys in their French form as opposed to the English translation - snails. Land snails to be exact.

This culinary delicacy is traditionally served with a garlic, cream and white wine sauce, sometimes in the shell. The slippery little suckers are then accompanied by special tongs and a fork used to pry the flesh from their shells.
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