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.
Out of the 1,215 samples tested by ocean conservation group Oceana, 401 were determined to be mislabeled.
Amid the seafood sleuthing, Wayne Samiere says consumer knowledge is power. Samiere is the founder and CEO of Honolulu Fish Company and a trained marine biologist; he has also worked for the National Oceanographic and Atmospheric Administration (NOAA).
"Information about various types of seafood is not as familiar to consumers as the basic facts about beef, chicken and pork," Samiere said. "Reputable seafood vendors make an effort to educate their customers about products they are selling. However, there are vendors who want to label their seafood products with a name that consumers know and find appealing."
With a few easy tricks, Samiere says you can feel empowered to avoid the old “bait and switch” problem next time you visit your local seafood counter or restaurant.
Five Ways to Knowledgeably Buy Seafood: Wayne Samiere
Part of the fun in Germany is going on a hunt for the perfect wurst or schnitzel.
It'd be a pity to leave France without tasting a few good crepes.
And no trip to the United Kingdom is complete without gorging at least once on a traditional English breakfast.
But sometimes you really just want a good burger and fries. Or some other specialty associated with the United States.
Fortunately, there are a number of diners across the continent offering menus to satisfy the nachos, root beer and breakfast slammers crowd.
See the full list of where to get a proper taste of the States on CNN Travel.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Don't let dessert plans fall flat - February 28 is National Chocolate Soufflé Day.
Chocolate soufflé is one of those intimidating desserts that people love to order at restaurants but can't fathom making at home. And for good reason - soufflés are notoriously tricky to make and require precision, time management and focus.
Basics first: A soufflé can be sweet or savory, it all depends on the custard. Custard plus whipped egg whites equals soufflé. Pretty simple thus far, no?
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