Food Section Sampler

• At-home cold-brew iced coffee is energy efficient, but how does it taste? — Wall Street Journal
• How to grill lobster without having to butcher it first. — New York Times
• Must-make: zucchini gazpacho. — Boston Globe
• After a large fire, top restaurant Avec faces uncertainty. — Chicago Tribune
• Is making homemade ketchup worth the effort? — Washington Post
• Get to know the tomato's green cousin, the tomatillo. — San Francisco Chronicle
• S. Irene Virbila awards Red O, Rick Bayless's first LA foray, three golden stars. — Los Angeles Times

• Demand has driven the price of bacon to an all-time high. — Wall Street Journal
• Anthropologists believe eating meat made humans smarter. — National Public Radio
• Four quick toppings to make any ice cream a revelation. — Washington Post
• Morrie Yohai, best known for creating the Cheez Doodle, has died. — New York Times
• A blueberry slump is simple to make, easy to enjoy.— Boston Globe
• Missouri is the US state with the greatest farmers market growth. — Chicago Tribune
• Nominations are being accepted for the first-ever Good Food Awards. — San Francisco Chronicle

• Olive oil's extra virginity is questionable. — National Public Radio
• Tales of the Cocktail previewed the most exciting new spirits seen in years. — Washington Post
• Korean-style tacos are finally going mainstream. — New York Times
• A primer for grilling fish with planks. — Chicago Tribune
• European kitchens, much like their American counterparts, are deeming vegetables the new bacon. — Wall Street Journal
• Tijuana's answer to street food: spicy seafood soup. — San Francisco Chronicle
• A look at Lindt's new 40,000-square-foot New Hampshire facility. — Boston Globe

• A look back at Michael Voltaggio's final dinner service. — Los Angeles Times
• Cupcakes have fueled New York City's economy.— Wall Street Journal
• Getting to know the five most popular rib cuts. — Chicago Tribune
• Homemade condiments with a summertime twist. — San Francisco Chronicle
• Behind the scenes at a pickling party. — Boston Globe
• Must make: savory ham and Gruyere bread. — New York Times
• Selecting a smoker? Here's what to look for. — Washington Post

• The Soup Nazi reopens his famous first location and considers reality TV. — Wall Street Journal
• How to shuck fresh clams to serve on the half shell. — New York Times
• The prestigious Michelin Guide arrives in Chicago this Fall. — Chicago Tribune
• Vegetable tempura made easy. — Los Angeles Times
• Summer's ripe for enjoying cold-brewed iced coffee. — San Francisco Chronicle
• Resourcefulness is the secret to successful lunchroom cooking. — Washington Post
• Ring in Bastille Day with French favorites ratatouille and clafoutis. — Boston Globe

Source: Flickr User ArtBrom

• Mario Batali's latest cookbook stresses simple, straightforward cooking. — San Francisco Chronicle
• How the Obamas wield their political influence at the nation's top restaurant tables. — Los Angeles Times
• Conservationists are creating consumer demand for a top predator, lionfish. — Washington Post
• Three topping ideas to spice up tonight's tilapia. — Chicago Tribune
• Rooftop gardens are sprouting up everywhere in Beantown. — Boston Globe
• Trials and tribulations of adults who are picky eaters. — Wall Street Journal
• Why you should place more trust in the sommelier. — New York Times

• Tom Colicchio pledges to still serve Gulf seafood at his restaurants. — Times-Picayune
• Cooler-free recipes for a Fourth of July on the road. — Washington Post
• Mireille Guiliano, the author of French Women Don't get Fat, has come out with her first cookbook. — Chicago Tribune
• How to make the most of bay leaves. — New York Times
• FDA inspections find that some airline catering practices could pose a major health threat. — USA Today
• Meanwhile, one Thailand carrier will start selling its airline food on land. — Wall Street Journal
• Dress up those Summer salads with fresh and light homemade vinaigrettes. — Boston Globe
• Health problems have prevented film critic Roger Ebert from eating, but not from penning a rice cooker book. — San Francisco Chronicle

• Nopales, edible cactus leaves, are crisp, tender, and good for you. — San Francisco Chronicle
• The Gulf oil spill has made the oyster po-boy a luxury item. — American Public Media
• Highlights from Copenhagen's Noma, the top-ranked restaurant in the world. — Wall Street Journal
• What to try at America's regional fast food favorites. — Chicago Tribune
• The secret to stellar potato salad: herring and potato chips. — New York Times
• One to try: South Africa's Chenin Blancs. — Washington Post
• A little freezer time now means you can enjoy Summer's berry bounty later. — Boston Globe
• El Bulli's Ferran Adria has been lauded by some, denounced by others. — Los Angeles Times

• Manhattan bakery Magnolia is bound for Los Angeles. — Los Angeles Times
• Reservationless restaurants usher in a new era of exclusivity. — New York Times
• For those who suffer from allergies, a low-risk peanut is on the way. — Telegraph
• Puttanesca is a 30-minute sauce suited for both pasta and chicken. — Boston Globe
• How to make a little crab go a long way. — Washington Post
• Goat meat is popping up on Bay Area menus. — San Francisco Chronicle
• Ten can't-miss items at the farmers market right now. — Chicago Tribune
• Long Island rosés are as good as their Provençal counterparts. — Wall Street Journal

Source: Flickr User biskuit

• Syrah was poised to be the next big wine. So what went wrong? — New York Times
• A taste-off between backyard versus store-bought eggs yields shocking results. — Washington Post
• Inside one chef's valiant efforts to change Chicago's bleak food truck scene. — Chicago Tribune
• Move over, Yelp: Google and Facebook are going after a piece of the online restaurant review arena. — Boston Globe
• A history and cooking primer on California's beloved boysenberries. — Los Angeles Times
• Could Thai be the next Asian cuisine to go upscale? — San Francisco Chronicle
• Peek into Fiesta at Rick's and other notable food books coming out this season. — Wall Street Journal