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.

Renown pastry chef François Payard helps us fall into the harvest season with desserts featuring some of autumn's most valuable players, like apples, pears, pumpkins, sweet potatoes and cranberries.

Five Fall Desserts: François Payard
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Sink your teeth into this week's top stories from around the globe.

• Anthony Bourdain spills his five favorite bars from around the U.S. - Food & Wine

• Lowcountry to nationwide: How Charleston's shrimp and grits became the iconic dish of the South. - Charlotte Observer

• There's no shame in beef jerky. - Wall Street Journal

• Have you ever wondered what a dramatic reading of Kraft Macaroni & Cheese's ingredient list would sound like? Wonder no more. - YouTube

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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.

Last week, I wrote about one chef’s favorite barbecue spots that managed to become a referendum on the best places to eat BBQ in the country. In came the comments, fast and furious.

I’ve learned a lot this week. For one thing, I now know that I need to take a serious barbecue tour around the United States, namely Missouri, Tennessee, North Carolina and Texas. I also now know that getting a favorite barbecue list from just one person is not a good idea. One last thing I now know is how the NFL replacement officials were feeling.

Enough about me. Let’s hear from you. People shouted out their favorite places in the commentary. These five got the most love and some noteworthy sound bites.
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Today is National Drink Beer Day, although if you’re an avid beer drinker, you participate in the spirit of NDBD most days of the year. For everyone else, this should be a day where you put down that glass of wine or fancy cocktail, and pick up an American craft beer.

The craft beer movement is out of control right now. New breweries are popping up all over the country, archaic state laws are beginning to change that benefit the consumer and brewing community, and sales figures continue to rise by upwards of 15% year after year. It's definitely a great time to be a beer drinker in America.

So, on this National Drink Beer Day, as fall has just begun, it’s going to be "Prost!" and pumpkins for me. I’ve listed some of my favorite Oktoberfest and fall-style beers below, some of which are sure to find their way into my belly today
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We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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Food recalls are coming in fast and furious and it's often hard to keep track. This is the second in a series of recall round-ups in which we'll share the most up-to-date information on the foods you should be scrutinizing right now.
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Editor's note: All summer long, the Southern Foodways Alliance delved deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

For years, the history of barbecue has been shrouded in misty myths and tall tales, from angels delivering sauce recipes in dreams to convoluted explanations for the origins of barbecue terminology. A few weeks ago my fellow blogger Daniel Vaughn dug into the spelling and origins of the word “barbecue” itself, including the oft-repeated claim that the word comes from the French phrase barbe a queue, meaning “beard to tail”, a shorthand for cooking a whole hog. The Oxford English Dictionary, in what ranks as one of the all-time gems of lexicographical disdain, sniffs this derivation away as “an absurd conjecture suggested merely by the sound of the word.”
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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.

You don’t have to be a kid to enjoy this childhood favorite - September 27 is National Chocolate Milk Day!

Would you believe that the man who succeeded Sir Isaac Newton as President of the Royal Society in Britain invented chocolate milk? Well, he did. Sir Hans Sloane, a doctor and collector, not only created this childhood classic in 1687, but he also touted its "health-giving" qualities.

The combination of chocolate and milk is a natural one. Chocolate milk can either be made by adding powdered cocoa and a sweetener to milk, or by dissolving sweetened chocolate syrup in milk.
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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Sunland, Inc., has expanded its voluntary recall to include all of the products manufactured at its peanut butter and nut manufacturing plant in Portales, New Mexico.

The plant was shut down on Saturday, after Trader Joe's recalled its Creamy Salted Valencia Peanut Butter because it was linked to potential contamination with Salmonella, according to Katalin Coburn, Sunland's vice president for media relations.
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