This is the nineteenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

Brooke Baldwin left Atlanta behind last week for a trip to the Big Apple to fill in as a co-host on New Day. Saying goodbye to her 2 p.m. slot hosting CNN Newsroom also meant saying hello to a brand new (much earlier) work schedule.

“I mean my hotel laughs at me when I call for a wake up at 2:45,” Baldwin said. “I kind of feel like I’m allowed extra guilty stuff in my life.”

Baldwin, who’s been with CNN since 2008 in a variety of roles, generally tries to eat healthy - preferring egg white omelets with vegetables for breakfast and salads with protein for lunch.

However, she says when her routine changes so vastly sometimes she’s got to indulge in the “extra guilty stuff.” 

Working for a morning show takes serious preparation. 
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This is the eighteenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

You should cook. Yes, you. Even if you don't want to.

This isn't like saying that you should learn Ovid in the original Latin for the enrichment of your soul, or requiring that you hunker and hone your julienne and demi-glace skills until you emerge victorious in a battle overseen by Alton Brown or Anthony Bourdain. This is about getting yourself fed and taking a modicum of responsibility for it.

You eat, right? Maybe even more than once a day? (Or even if you ingest some combination of nutrients solely through methods that don't require chewing, smoothies have to taste like something, don't they?) And I'm going to go ahead and assume that you'd like to continue living in your body for the next while. Assembling foodstuffs for intake without the intermediary of a drive-thru speaker, menu, or segmented tray and microwave is the ideal way to facilitate that.

Yet people object, throw their hands in the air and simply refuse. Here's why they're wrong.
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This is the seventeenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about. Pictured above: supermarket shelves plundered in anticipation of a blizzard in January, 2011.

Weather outside? Frightful. Inside? As delightful as you care to craft it.

Just in case you've been huddled up in an igloo or a Tauntaun with no mobile or cable reception, massive snowfall has thwacked a big chunk of the country. Millions of people are either digging out or frozen in place, and it's it's gonna stay chilly over the next few days.

Might as well hunker down and fuel up. Here's what's on my cold weather menu. Or it would be if I were at my home, rather than snowed in an airport motel far from home.
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This is the sixteenth installment of "Eat This List" - a semi-regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

As Eatocracy's editors, we're (that's Kat Kinsman and Sarah LeTrent) lucky enough to get to travel and eat all over the country, both for work and because it's what we love to do. We've seen some trends popping up in restaurants from coast to coast, and in 2014, here are a few we think stand a chance of catching on in more home and restaurant kitchens across the country.
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