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 1. Use filtered water “While the type and cut of tea leaves is essential for ensuring a quality brew, many people don’t realize that the water is arguably equally important. Think of it like a canvas for a painting or the fabric for a dress. The type and temperature of water you use will greatly affect the flavor of your tea, just like the quality of silk will impact the way a piece of clothing hangs. It is important to always use filtered water – never distilled – when making iced tea, as well as filtered water in your ice. Temperature also makes a discernible difference. It’s ideal to use water that is just under boiling, around 190-195 degrees Fahrenheit. Although boiling water may remove some of the chemical flavors of tap water, it also removes many of its important elements and nutrients. I also recommend heating the water on the stove, not in the microwave, to ensure the temperature is consistent and even throughout.” 2. Keep it consistent “It is important to use a proportional amount of water and tea when preparing your beverage. A good standard to follow is one level teaspoon of loose leaf tea to every eight ounces of cold filtered water. If you are using a tea bag, one bag is proportional to 16 ounces of liquid. To ensure these proportions aren’t thrown off kilter when pouring the final product over ice, I like to use ice cubes made from the tea or with juice for a subtle tea infusion. This helps keep the tea from getting diluted. The rule of consistency also applies to temperature. Let the tea sit for 45 minutes at room temperature before chilling it, as abrupt changes can alter the delicate flavors.” 3. The tea isn’t always greener “Just because a tea has a higher price tag, doesn’t mean it will make the best iced tea. Stick with the basics and you’ll be pleased. High-end, specialty and delicate teas are meant to be consumed hot, which allows you to savor the special aspects and flavors of the tea leaves.” 4. Just say no to sun brews “Although sun-brewed iced tea may sound like the perfect summer treat, it is not the best way to get the full flavor of the tea leaves. The sun does not allow enough heat for full infusion. While the end product may look dark, it actually has very little flavor and will require sugar and lemon to brighten and sharpen whatever flavor is there. Properly brewed teas will have a clear, consistent color, lots of flavor and won’t need any add-ins. It should also be noted that sun brewing can also attract a lot of unnecessary bacteria in your beverage.” 5. Build up the flavor with broken tea “While many home brewers opt for the ease of using tea bags filled with 'dust' to make iced tea, it’s best to use loose leaf 'broken' tea for optimal flavor. Broken tea is hand-plucked and hand-processed directly from the grower and has a greater surface area to ensure a high quality, robust brew. In terms of the type of tea, I usually gravitate toward medium-bodied black teas. My general rule of thumb is to find a tea that has enough body and heft to it to stand up to the cool water. Because heat intensifies flavor, a tea when brewed hot that might come across as too strong on the palate might be the perfect choice for a refreshing pitcher of iced tea.” Take Our Poll Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. See all our best grilling advice at Grilling 101

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5@5 – Brew your way to iced tea perfection

What happens when people stop being polite and start getting real? According to the last few seasons of MTV's “The Real World,” they get drunk, hook up and make innumerable questionable decisions. What happens when strangers come to live on a family farm in rural Arkansas, grow their own food, give up modern-day conveniences and attempt zero waste? While it may not sound like a compelling reality show by MTV's standards, that's exactly the premise of the independent film, “The Garden Summer,” which debuted to a sold-out crowd in Charleston, South Carolina, on April 16. It also premiered in Conway, Arkansas, on May 18. Inspired by the idea of social capital, then-Georgetown graduate student Hailey Wist came up with an idea for a social experiment that would challenge people like her to live off the land. The ultimate goal was “to inspire, not preach.” Wist already had a location in mind for the experiment – a farm in the Ozarks that had been in her family for generations. Despite not knowing much about gardening, she had the assistance of her mother and aunt, both avid gardeners. All that was left to do was find people willing to give up modern conveniences to spend the summer living a bit more simply. “Will I get warm bodies?  I don't know.  Probably not,” she mused in the film’s trailer. Four willing “suburbanites” – Seth Amos, Marie Barker, Ben Williams and Emilee Cleary – eventually signed on without much persuasion. Wist said she sought out people who were strangers to each other, but who she also wanted to get to know better. In preparation of their summer, the group had to decide what produce they would grow and what they could sell at the local farmers market. They also decided that coffee, cooking oil and booze would be the only three things they would source outside of the 100-mile radius of their garden. When the group met at the farm in May to plant their garden, friendships took root immediately; everyone was getting along and having fun. However, the summer was not without challenges. When the group returned weeks later to live within Wist's parameters, it took only a week and a half before they started “airing grievances” by candlelight on the front porch of the farmhouse. Everyone obviously had a stake in the garden; their ability to eat and make money depended upon its success. As the creator of the concept, Wist became the leader by default, but being everyone's boss was not a role that came easy to her. Maintaining a garden makes for long days of hard labor. Along with the close quarters of communal living, “there was a lot to be cranky about,” Wist said. Unlike some of the other reality-based programs that portray alcohol-induced arguments over hook-ups and break-ups, the rifts featured in “The Garden Summer” were rooted in the division of labor in the garden and expectations over what “local consumption” really meant. In fact, a budding romance between Wist and Williams wasn't really featured in the film at all. Over the course of the summer, the group made friends with locals who taught them, among other things, how to make soap and butter. They also welcomed a steady stream of visitors from the “outside,” and found that showing off all they'd accomplished always gave them new energy. It certainly didn't hurt that one of those friends was James Beard award-winning chef Mike Lata, who helped them prepare a field feast with the food they'd grown. “The Garden Summer” turned five typical consumers of modern conveniences into producers and contributors to their community. While Wist remains very much a part of the Charleston food community, she admits her farm experience has been difficult to completely replicate in her real life. But if farming isn't in her future, filmmaking might be, at least according to part-time Charleston resident and actor Bill Murray. “To make a movie that is lousy is difficult,” he said after attending Wist's first screening. “So to make one that is good, it's quite an accomplishment.”

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Documentary cultivates real-life lessons

The biggest environmental summit for a decade needs to deliver meaningful progress on global food security sustainable agriculture, say researchers.

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Nations need food security goals

Hamdi Salihi , D.C. United’s Albanian striker, used a food analogy to describe the art — and frustration — of goal-scoring. “When you eat more, you are more hungry,” he said Tuesday. “When you score, you want the next one and the next one. It’s the hunger for goals. You need goals to live.” Read full article > >

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D.C. United’s Hamdi Salihi finally seems comfortable with his new surroundings

Are you shying away from bad foods that are actually good for you? With all the hoopla about healthful eating, it’s hard to separate fact from fiction. As a nutrition consultant, I’ve come to realize there is no shortage of surprises and superstitions in the world of nutrition. Here are reasons to enjoy some of your favorites. Read full article > >

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7 bad foods that are actually good for you

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. We're pudding on the Ritz – May 22 is National Vanilla Pudding Day ! This creamy, classic dessert is made by carefully simmering together milk, sugar, salt, butter, vanilla extract and cornstarch.  It can be served right off the stove on a cool summer's night, or after it's been chilled on a hot summer's day. Jazz it up with chopped nuts and whipped cream, or serve it au naturel , with nothing but a spoon. Saddle up to a bowl of Mark Bittman's luxuriously simple vanilla pudding . Or if solid food is more your thing, follow the lead of the Two Peas & Their Pod blog and bake vanilla pudding mix into chocolate chip cookies .

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National vanilla pudding day

A man denies confessing to the murder of a takeaway food delivery driver in a telephone call to his girlfriend, a court hears.

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Man denies phone call confession

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. Who do you think set a world record for most new Facebook fans in 24 hours? No, not Charlie Sheen back when he was winning. And not The Avengers movie either, though that’s a good guess.   In fact it was a potato chip. Last April, Frito-Lay’s Facebook page got over 1.5 million new “likes” in one day. That’s a lot of instantaneous fans. And maybe it’s not such a mind-blowing number if you look at the mind-blowing new flavors capturing the attention of chip fans worldwide. Recently, the New York Daily News highlighted Russia’s affection for Red Caviar potato chips (it’s especially popular in Moscow, where they love their caviar). Here are some other snack food flavors that you probably never would have dreamed of. You just have to guess what country is chowing down on them. Hint: If you’re lazy and want to answer “Japan” for all questions, you’ll be right a lot of the time. Scroll down to the bottom for the answers. A. Pepsi: This country offers a suspiciously anti-freeze-colored flavor called Ice Cucumber. Additionally, you’ll find Azuki Bean, Shiso and Pepsi White (yogurt flavored). 1. Japan 2. Taiwan 3. Singapore B. Pepsi II: You can buy both Ice Cream and Cappuccino flavored Pepsis if you’re here. 1. Italy 2. Russia 3. Spain C. Tang: Here, the powdered drink mix goes upscale: It comes in tropical fruit flavors like Tamarind and Mandarin; there’s also a Hibiscus version. 1. Mexico 2. Portugal 3. Taiwan D. Oreos: In this country, you’ll find Green Tea, Raspberry-Blueberry and Mango-Orange versions of the cookie. 1. Sweden 2. India 3. China E.  Pizza Hut Pizza: Home of the Hot Dog–Stuffed Crust pizza; it’s drizzled with mustard. 1. Belgium 2. Germany 3. United Kingdom F. Doritos: The list of outrageous Dorito flavors is long here – Coconut Curry, Tuna Mayo (“gourmet,” according to the bag), Sausage, Steak, Yuzu and Crispy Salmon. 1. China 2. Japan 3. South Korea G. Doritos II: Roasted Turkey chips are popular here. 1. Germany 2. United Kingdom 3. Taiwan H. Kit Kats: This country is home to such flavors as White Chocolate Espresso, Salt & Caramel, Green Tea, Caramelized Sweet Potato, Blueberry Cheesecake and Blood Orange. 1. Italy 2. Japan 3. Sweden I. Pringles: Among the versions of the amazing Pringles potato chip – Soft-Shell Crab, Grilled Shrimp and Seaweed.  1. Singapore 2. Mexico 3. Greece J. Potato Chips: Based on a traditional appetizer in this country, the Pickled Cucumber chip was introduced last year; it’s already the fourth most popular flavor. 1. Japan 2. Russia 3. Sweden K. McDonald's Burger: Everyone should get this one right – the McAloo Tikki is a fried potato-pea patty topped with special sauce and ketchup, served on a bun. They've also got the McSpicy Paneer – crispy fried paneer cheese topped with creamy sauce and lettuce. 1. Singapore 2. India 3. China More from Food & Wine America’s Best Bars America’s Wacky Fair Food Best Pizza Places in the U.S. Best Ice Cream Spots in the U.S. Memorial Day Party Recipes Previously: How did Kit Kat become king of candy in Japan? and 100 years of Oreo cookies Answers: A(1); B(2); C(1); D(3); E(3); F(2); G(3); H(2); I(1); J(2); K(2)

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Yogurt Pepsi, Tuna Mayo Doritos, Seaweed Pringles and other crazy snack flavors around the globe

She likes Target, the Food Network and sun-dried tomatoes. She loves taking pictures of her dog Beast, and admits to checking her phone “every five seconds.”

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New doctor turned Mrs. Zuckerberg

Two veteran politicians contest elections in the Dominican Republic after a presidential campaign dominated by concerns over rising food and fuel costs.

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Dominican vote likely to be close

The curious rise of Chinese dairy foods

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The Chinese who actually like cheese

US President Barack Obama is set to announce a $3bn (£1.9bn) plan to boost food security in Africa ahead of a G-8 summit near Washington.

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US to announce Africa food plan

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Do we seem a little puffed up today? It's not without reason – May 18 is National Cheese Soufflé Day! ! This savory, airy cake rises to the occasion nearly every time; the name comes from a French verb, souffler, which literally means to “blow up” or “puff up.” That's the delicious alchemy that happens when custard and whipped egg whites take a leisurely loll in a hot, closed oven. And yes, “closed” is key. There's a reason soufflés are so often played for laughs in film and television. They're temperamental little suckers, prone to falling flat as a result of temperature shifts and excess vibrations. Soufflés also take a goodly chunk of time to make, so if they're desired for dessert, diners are often asked to place their orders along with the main courses. But a classic cheese soufflé can be a showstopping main course for an at-home dinner party or holiday event – with plenty of careful attention paid to timing. The base can be made and refrigerated ahead of time, but once baked, it's best served steaming hot from the oven. It will deflate a tiny bit on the table, but still earn gasps from guests. Try this Parmesan and Gruyere-packed version from Molly Wizenberg, the self-proclaimed “fluffiest” take from Food & Wine , or get the blues with Ina Garten's Roquefort-kissed recipe . Previously – Rise to the occasion with homemade chocolate soufflé

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National Cheese Souffle Day

As we stand in his colorful York Castle shop, with muted gray light drifting through the front windows on this overcast day in Rockville, Calver “Cal” Headley asks me if I can taste the soursop in his ice cream, and I confess that I can’t. His disappointment fills the air as thickly as the aroma of the nearby sugar cones. He insists that I give it another try — and offers an in-store demonstration. Read full article > >

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Jamaican ice cream scoop: It’s fruit-forward

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Chips ahoy! May 15 is National Chocolate Chip Day. Whether you toss them in brownies, pancakes, muffins or cookies or just scarf them by the handful straight from the bag, these tiny teardrop-shaped morsels will melt away your Tuesday troubles. If you opt to celebrate today's holiday with the quintessential cookie recipe, try out this scrumptious version from iReporter Cynthia Falardeau's grandmother. “[My grandma] taught me that any adversity could be overcome by the simple gift of a cookie,” Falardeau said. Grandma Carr's Chocolate Chip Cookies 3 cups of all-purpose flour 1 teaspoon of baking soda 1 teaspoon of salt 2 sticks of sweet cream butter 3/4 cup of firmly packed brown sugar 3/4 cup of granular sugar 2 eggs 2 teaspoons of real vanilla extract 1 bag of jumbo semi-sweet chocolate chips or chunks 1 cup of nuts, M&M’s, coconut or Heath chips Preheat oven to 350 degrees. Combine flour, soda and salt; set aside. Combine the rest of the ingredients and mix well. Mix dry and wet ingredients together. Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 10 minute until lightly brown. Cool for one minute on baking sheet and then remove to wire racks to cool completely.

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National chocolate chip day