Sink your teeth into today's top stories from around the globe. We'll shut up our mugs if you fill up our jugs with these good ol' hillbilly cocktails. – Details For a very swine Memorial Day, try making this Filipino-style roasted pork belly. – Serious Eats Speaking of pork belly, BACON! Homemade BACON! – Food 52 Has Giles Coren, arguably the world's angriest food critic, gone soft? – London Evening Standard Another day, another story about kids in restaurants: Susan Tahmasian claims a Sydney restaurant turned her away because she had her baby in tow. – Sydney Morning Herald

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Box lunch: ‘Hicktails’ and pork belly

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

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Box lunch: Melon perks and unclogged ketchup bottles

Sink your teeth into today's top stories from around the globe. In the still of the night, more people hold junk food tight. – NPR 42 states. 50 stories. A look back at a year in American foodways. – The Perennial Plate Holy hibachi! Benihana, the Japanese steakhouse chain, will be sold for $296 million. – The Miami Herald Dear Prudence, I've been banned from visiting my vegan grandchild because I feed her animal products. – Slate Have cork, will travel: Tour the world this summer, one glass of white wine at a time. – Washington Post

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Box lunch: Junk food after dark and vegan babies

The shadow of the moon began to sweep across the globe from Hong Kong to the Texas Panhandle as a rare annular solar eclipse began Monday morning in Asia.

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Solar eclipse sweeps across globe

Before they die, the citizens of Washington, D.C., would like to achieve things both monumental and minuscule. They want to eat delicious food, travel the globe and — naturally — effect political change. They want to see the Earth from the Moon. They want to meet God. Read full article > >

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In D.C., private ‘bucket list’ dreams become public art

Before they die, the citizens of Washington, D.C., would like to achieve things both monumental and minuscule. They want to eat delicious food, travel the globe and — naturally — effect political change. They want to see the Earth from the Moon. They want to meet God. Read full article > >

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In D.C., private ‘bucket list’ dreams become public art

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. Editor's Note: Emiliano Lee is the Artisan Market Manager at Farmshop in Los Angeles, California. He also serves as a judge for the American Cheese Society. One of, if not the most, frequently asked questions I field on the cheese counter is, “What's your favorite?” To which I almost always reply, “Well, that depends.” What's ripe? What's tasting particularly good at any given moment? What am I in the mood for? What's the weather like? What am I drinking? Ah, yes, the age-old pairing question. In the end, it really does boil down to personal taste, but there are certainly some combinations that work better than others. Many people want to pair wine and cheese, and while I can dance to that, I'm personally more of the malt and hops persuasion. For me, beer is a more natural choice, and as many others will attest to, it plays tremendously well with cheese. Looking at my cheese case right now, here are a five wheels that are tasting particularly nice along with some of their best drinking buddies. 1. Extra Mature Bandage Wrapped Cheddar by Fiscalini Farmstead Cheese (Modesto, California) This traditional, farmhouse-style English cheddar speaks to the passion and skill of its cheesemaker, Mariano Gonzalez. This raw milk beauty has won the top spot twice at the World Cheese Awards in London, beating the British on their home turf. Its dense texture crumbles and melts creamy on the palate, bringing out various sweet and savory notes. Think butter and toasted nuts with hints of caramel and pineapple. Its complexity lends well across the board to many types of beverages (it pairs just as nicely with reds as whites when it comes to wine), but what could be more fitting to pair with a good farmhouse cheddar than a nice hearty ale? There are few pleasures more satisfying. For some fun, one of my favorite pairings is Lagunitas Brewing Company's India Pale Ale . With the beer's combination of bold hoppiness and deep malty foundation, the complexity of flavor in the cheddar steps up and sings right in tune. Add a hearty rye bread and some pickles and call it a meal. For a mellower combination, pair with your favorite brown ale or special bitter to bring out the buttery notes and bright fruit. 2. Vivace by Andante Dairy (Petaluma, California) Cheesemaker Soyoung Scanlan has a reputation for creating some of the finest small batch cheeses available. While we've been familiar with her beautifully crafted goat cheeses reminiscent of the finest you'll find abroad, she has only recently begun to incorporate sheep’s milk from a nearby farm into her repertoire. Vivace is a blend of sheep's and goat's milk with a delicate rind that holds in an unctuous paste that develops from the outside-in. The creamy texture instantly coats the palate in tongue-smacking delight. Flavors are rich, yet fresh and bright, with sweet hay notes lingering on the finish. Alpine Beer Company concocts just the beverage to wash this one down: Willy. This beer is full-flavored, yet light enough to be crisp and nutty at the same time. The effervescence cuts through the rich paste of the cheese, leaving you with a mildly sweet finish and bringing out grass in the nose. In lieu of Willy, pair with a wheat beer of your choice or even a lighter red ale to bring out more of the musky animal notes if that's your kick. 3. Winnimere by Jasper Hill Farm (Greensboro, Vermont) Andy and Mateo Kehler started Jasper Hill Farm in 2003 and have, in a short several years, become one of this country's preeminent sources for American farmstead cheeses. Their Winnimere cheese is wrapped in spruce bark from Jasper Hill's own trees and washed with ale from a neighboring brewery. It's best enjoyed by simply peeling back the top rind, allowing the bark to act as a bowl and digging in with a spoon or just a hunk of crusty bread. The silky texture wraps itself around your tongue with a symphony of flavors: sweet, smoky, salty, creamy, fruity, woodsy, beefy. A friend now famously likened it to taking a walk through the bacon forest. One of my favorite things to have alongside this cheese is dried tart cherries, so a lambic cherry beer like Timmermans Kriek is a perfect pairing with this seasonal wonder. The carbonation helps break down the cheese and bring out individual flavors. The light tartness complements the savory qualities of the cheese, and the cheese itself tones down the sweetness of the beer. 4. Nicasio Reserve by Nicasio Valley Cheese Company (Nicasio, California) A relative newcomer to the farmstead and artisanal cheese scene, the Lafranchi family has been producing some consistently good cheese in a very short period of time. One of those cheeses is Nicasio Reserve. The Lafranchi family went to their roots in Valle Maggia, Switzerland, to learn the craft and bring it home to their Marin County farm. Nicasio Reserve is an Alpine-style cheese that's dense and creamy with a light fruity funk on the nose. Across the palate, the impressive sweet cream flavor of their milk (certified organic, by the way) hits you right off the bat before mellowing into a complex play of stone fruits, grass and hazelnuts. The sweet cream follows through once more on the finish. This cheese instills warmth, as does the beer I've paired with it: California Ale from Telegraph Brewing . It may be a flavorful medium-bodied beer for a flavorful medium-bodied cheese, but by no means is it a medium-bodied experience. 5. MT  TAM by Cowgirl Creamery (Point Reyes Station, California) Wherever it's offered, when properly cared for and represented, this cheese is one of the most popular and best-selling – and for good reason. Unlike other more readily available and one-dimensional cheeses, MT TAM has more to offer than its big buttery base. When ripe, the center of the wheel is soft and luxurious. It's  often likened to vanilla ice cream, and something I'll often eat with whatever seasonal preserves I'm in love with at the moment. However, this puppy can match up with bold and savory just as well. It's one of the few sweet, creamy cheeses you'll want to pair with a good Pinot. Triple creams love bubbles. While sparkling wine is a natural match, I like something with a bit more body and flair. In this case, I would suggest Grand Cru, a Belgian-style ale from AleSmith Brewing Company . The bubbles cut through the butterfat, allowing the sweet cream to meld with the various flavors encased in this hefty bottle. 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.

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5@5 – Cheeses that pair well with beer

Sink your teeth into today's top stories from around the globe. The so-called “Hot Dog Hooker” is out of jail. We'll let you relish in your own puns from here. – NY Post Sun, salt and lime sound like the perfect components for a margarita on the beach. In developing countries, they make up a recipe for cleaner drinking water. – NPR For a cool $25,000, you can dine among Mickey's most elite friends at Disneyland's exclusive members-only restaurant, Club 33. – LA Times Meet Craig Claiborne, the man responsible for America's appetite for restaurant reviews. – New York Times The dreaded four-word question: What’s for dinner, mom? – Boston.com

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Box lunch: Off-menu specials and the Disney dining elite

This week’s best travel bargains around the globe ● Take a last-minute trip to Santa Fe, N.M., and get 65 percent savings at the Bishop’s Lodge Ranch Resort & Spa. For May, a two-bedroom villa is $339 (plus $67 taxes and resort fee); usual rate is $969. The promo also includes a $100 daily resort credit and a bottle of wine and chocolate-covered strawberries at check-in. Info: 800-732-2240, www.bishopslodge.com . Read full article > >

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What’s the Deal? This week’s best travel bargains around the globe.

The music video for Justin Bieber’s “Boyfriend” was finally released Thursday, revealing that we’ve all been bamboozled. Or should I say Bieboozled. (Never say that again? OK.) The many teasers for the video , it turns out, weren’t part of the final product. Instead the video shows Bieber acting out the song’s somewhat ridiculous lyrics : eating fondue fireside, flying around the globe dressed like Buzz Lightyear from “Toy Story.” Read full article > >

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Justin Bieber releases grown-up music video for ‘Boyfriend’

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. There's no time for a siesta; Saturday is the big fiesta! Kick off your Cinco de Mayo in style with Chef Josh Gentry of the Little Donkey restaurant in Homewood, Alabama. Five Dishes and Cocktails You Need to Have at Your Fiesta: Josh Gentry 1. Stock up “First, having a six-pack of Tecate and key limes to go with it is vital to getting geared up for the party! This doesn’t need to be viewed as your beverage for the day, it’s really just hydration. The key limes are essential because they are so much more tart and refreshing than Persian limes. Make sure the beer stays on ice because when the craving for a hot tamale hits, an ice-cold beer with a shot of lime is the perfect refresher. Or, it may just end up being a chaser for some good tequila later. While you’re getting your bar in order for the party, make sure the margaritas are also ready for high consumption. The main thing about the margarita is keeping your eye on three simple ingredients : great tequila, fresh lime juice and orange. I like to get the orange flavor from Agavero, an agave liqueur that has the fragrance of bottled orange blossoms. Bottom line, margaritas are best in their classic preparation, so don’t mess with it because everyone at the party will slam at least two. If you do want a tequila-based drink that is outside the norm of a classic margarita, try a paloma. Good tequila, fresh lime juice and some grapefruit soda is all you need – and the result is completely refrescante !” 2. Cool down “Sometimes it’s easy to forget when you’re having an epic party, but there are other ways to chill out than ice-cold beer and tequila. Popsicles are totally on the sweet side of Mexican street food and are also super refreshing. They are also a super cool way to enjoy a mix and match of fun flavors. Jalapeño and watermelon or habanero and raspberry are a couple of ways to bring sweet and spicy flavors together in a fun way. It’s also really easy to make popsicles at home for a party.” 3. Lend me your ears “When planning your menu, think street food. One of the quintessential foods you’ll find on the street in Mexico is elote: Corn on the cob that has been rubbed with mayonnaise , seasoned with a chili powder and covered in grated cotija cheese. It is one of the great treats of Mexico and a perfect snack during the cerveza- and tequila-charged festivities.” 4. Be the top dog “Hot Dogs! Going into the Mexican markets and getting a Cuban-style torta with sliced hot dogs on it is kind of a cool way to enjoy hot dogs. And here in America, hot dogs are obviously staples of our grilling feasts and holiday celebrations. Sear a hot dog in a cast iron pan over the fire and reinvent an American classic with some smoked habanero sauce, a touch of mayo, ancho chili powder and chopped tomatoes piled up in a soft bun. It is a great coming together of two fine food cultures.” 5. Good golly, hot tamale! “Tamales, probably more than any other Mexican staple, signify a party or a special occasion. There are so many ways to enjoy tamales . Mexicans enjoy them with sweet and savory fillings alike. Here in the South, we really relate to them because the combination of cornbread (or masa) and slow-cooked meats speaks to folks from all walks of life. Even when it’s not Cinco de Mayo, a platter full of tamales and a cooler full of beer becomes an immediate gathering place. It’s almost a mental trigger to slow down, relax and enjoy letting time pass. If that’s not what a party like Cinco de Mayo is all about, then I don’t know what is. Or, there's always queso fundido. Please be careful as it may fulfill your caloric needs for a week, but it’s simple and completely worth the effort.” Queso Fundido Ingredients 8 oz poblano chiles, roasted 8 oz white onion, roasted 2 cloves garlic, roasted 1 tsp Mexican oregano 1 tsp Kosher salt 1 lb smoked chorizo, chopped 1 lb semi-hard cheese, like cotija, fontina or asiago 1 lb soft cheese, like mozzarella or Oaxaca Cooking Directions Roast the poblanos by placing directly on the grill until charred. Let the peppers steam in a bowl covered with plastic to help the skin release itself from the goodness. Peel them and remove the stems and seeds. Roast the onions by nestling them down in the coals on the same grill. This should take 20-30 minutes and the outside will be black or charred, but the inside will be very moist. Dry roast the garlic on the grill until it is scorched and a deep rich brown color on the side against the fire. The center should still be its natural color, though. When both vegetables are roasted and cool enough to touch, peel them into pieces about the size of a silver dollar. Place the pieces of onion and poblano in a bowl and toss with the oregano, garlic and salt. In a ceramic, glass or ceramic baking dish, place the chorizo evenly across the bottom of the dish. Then, cover the sausage with the poblano/onion mixture and spread the cheese on top. Place the dish in an oven on broil for approximately 6 minutes or until the top has spots of dark brown. This a simple dish and details can be altered to suit you and your guests needs. You can chop the vegetables finer if you like or do in strips. You can mix the cheeses or layer them. Either way you MUST serve these with fresh homemade tortillas ! Nothing else highlights a fresh warm tortilla like fundido melting all down your arm! 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.

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5@5 – Cinco de Mayo menu essentials

Sink your teeth into today's top stories from around the globe. 50 ways to make tacos, also known as 50 ways to make your life instantly better. – Food Network One woman receives a sweet reply after sending Her Majesty The Queen a chocolate pie recipe. – Grub Report Some people argued Joe Camel cigarette ads were targeted at children. Are Ronald McDonald fast food ads just as bad? – Ad Age Alabama labeling laws leave a sour taste for the makers of Dirty Bastard beer. – Detroit Free Press Some fishermen disagree with Whole Foods's decision to stop selling gray sole, Atlantic cod and skate because the organic chain does not consider the fish sustainable. – New York Times

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Box lunch: A trove of tacos and pie for the Queen

Sink your teeth into today's top stories from around the globe. How wing restaurants plan to score in the postseason. – NRN Is the man who eats raw hearts, live scorpions and eyeballs on YouTube just another stunt eater or a reminder that food choices are based on culture and prejudice? – Guardian Is being fat just an effect of evolution? – New York Times If our food is in plastic food packaging that's a major source of “potentially harmful chemicals,” what does that mean for our food? – Washington Post Looking to get sauced? Try Champagne with pizza. – New York Times

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Box lunch: Postseason for wings and pizza’s bubbly match

The first time Ngozi Okonjo-Iweala ever had to convince Barack Obama of anything was back in 2005. At the time, Obama was an ambitious young senator from Illinois with a keen interest in foreign affairs. Okonjo-Iweala was Nigeria’s blunt-speaking finance minister, traversing the globe to convince the world’s wealthiest nations that they should ease her country’s debt burden. Read full article > >

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Nigeria’s Ngozi Okonjo-Iweala shakes up the campaign for World Bank president

Sink your teeth into today's top stories from around the globe. Power to the Peeps! Peep at the sixth annual Peeps Diorama Contest. – Washington Post Hey paleo diet people, Lindy West wants you to know that cavemen also lived in a rock with a hole in it. Are you going to do that too for your health? – Jezebel Do the wiggle, man: Jamming on jelly. – Vimeo via VeryShortList.com “Everybody has a story to tell. That is what's so wonderful about Southern living.” – Huffington Post One father's musings on raising a good eater. – Bon Appétit

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Box lunch: Peep shows and Southern living