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.
Francis Ang wants to sweet-talk you to the bitter end.
"Desserts don't have to be sweet all the time," says Ang, the executive pastry chef at Fifth Floor in San Francisco.
With dishes like corn ice cream, black olive jam and sage ice cream, you'll never have to separate your savory and sweet cravings again.
Five Savory Ingredients to Use for Sweets: Francis Ang
Relinda Walker still can't believe what she heard. Incredulity seeps into in her slow Southern drawl as she repeats the price – only 60 cents for a pound of organic Vidalia onions. Incredible.
Walker, an organic farmer in south Georgia has seen great change in her industry, but this price, about 40 cents cheaper than she could ever conceivably charge, really gives her pause. She wants to pay fair wages to her American workers, and she's unwilling to take on the compromise made by some other Georgia farmers, using inmates to process her crop.
If there's one issue that divides barbecue fans more deeply than any other, it's the kind of sauce that should be served on the meat - if, indeed, a sauce is to be served on it at all. Though it inspires passionate argument, the colorful variety of regional sauces - peppery vinegar-based in eastern North Carolina, orange tomato-based in Kansas City, yellow mustard in South Carolina - is actually a rather recent phenomenon.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
What did the buffalo say to his son as he left for college?
July is National Bison Month!
Bison tastes almost like beef, and can be prepared similarly. If you find the concept of bison a little intimidating, the nutritional benefits might sway you. Bison is not only lower in cholesterol than beef, pork, chicken and turkey, it also contains more protein.