The Thursday Edition: A Roundup of Newspaper Food Stories

Flickr/dubh

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes from. Surf away. Just remember that spilling your macchiato over your keyboard is a lot more expensive than spilling it across newsprint.

In the Los Angeles Times, S. Irene Virbila gives Mezze 2 1/2 stars; a consideration of bluefin tuna farms; and Bill Esparza checks in on the Oaxacan restaurant Gish Bac.

The New York Times looks at that city's new wave of frozen treats; Harold McGee considers iced coffees and teas; and in the lab with Dippin' Dots.

Why, increasingly, chefs feel that they need to be on television; and it's pie season again, at The Boston Globe.

Chicago Tribune considers blowtorch cooking; and a review of Nigel Slater's Tender: A Cook and His Vegetable Patch.

The beef burger as little black dress, from The Modesto Bee.

Why Maryland chefs want to put snakehead fish on the menu; and the annual Maryland vs. Mississippi crab cook-off, at The Baltimore Sun.

Grilling more than just burgers; and dining-out tips and suggestions in Denver, from the Denver Post.

The Chicago Sun-Times considers the origins of chewing gum; and why TLC's Extreme Couponing goes too far.

Making local honey; and DIY sodas, at The Washington Post.