newspapers

• Irish breakfasts are lighting up Chicago plates. — Chicago Sun-Times
• You know you want to: learn how to roast a whole pig. — Wall Street Journal
• Use those apple pie spices on savory chicken dishes, too. — Washington Post
• In Seoul, a cabbage shortage means skyrocketing kimchi costs. — New York Times
• Must make: creamy yet healthy avocado dip. — Boston Globe
• Need a nearby farmers market? There's an app for that. — San Francisco Chronicle
• Recordings reveal John Lennon held a fondness for baking. — Los Angeles Times

Source: Flickr User IrishFireside

• Starbucks is asking baristas to forgo speed in favor of fresher, hotter drinks. — Wall Street Journal
• At $1,800 a pig, Spain's famed Jabuga ibérico ham doesn't come cheap, but it's now available in the US. — Los Angeles Times
• Culinary highlights from a cross-country barbecue road trip. — Chicago Tribune
• Flaky white hake is a suitable alternative to cod or halibut. — Boston Globe
• Thanks to higher-quality wheat, whole-wheat pasta makers have improved the noodle's reputation. — New York Times
• Can you substitute regular cocoa for the Dutch process kind? — Washington Post
• Six new books for Fall that delve deeper into the issue of ethical eating. — San Francisco Chronicle

• New Yorkers have finally come around to embrace the Michelin guide. — New York Times
• The new Angel Red pomegranate boasts arils without a hard seed in the middle. — Wall Street Journal
• A sneak peek at Kitchen Impossible, the new DIY show from Danny Bonaduce. — Los Angeles Times
• Brilliant idea: use carrot juice as stock. — San Francisco Chronicle
• Madhur Jaffrey on the similarities between Sri Lankan, Malaysian, and Indonesian cuisines. — Boston Globe
• Kevin Kosar's new tome, Whiskey: A Global History, demystifies the spirit. — Washington Post
• Condiments old and new worth getting to know in the kitchen. — Chicago Tribune

Source

• The case for making homemade ricotta. — Los Angeles Times
• Del Posto is the first New York Italian restaurant in 36 years to receive a four-star review. — New York Times
• In contrast to the Gulf seafood shortage, 2010's Chesapeake Bay harvest is the best in years. — Baltimore Sun
• Under-the-radar haunts to hit up in New Orleans. — Wall Street Journal
• What to pick (and pick over) at the salad bar. — Chicago Tribune
• Home recipes that celebrate Oktoberfest. — San Francisco Chronicle
• A day in the life of three DC-area food trucks. — Washington Post

• Skip the sterilizing and preserve fruit by spiking it with booze instead. — New York Times
• Why you shouldn't order wines by the glass. — Wall Street Journal
• Cooking and eating on the Illinois food stamp allowance of $31 a week. — Chicago Tribune
• LA's new Food Rendezvous was inspired by the SF Underground Farmers Market. — Los Angeles Times
• Does bad table service still warrant a tip? — San Francisco Chronicle
• The case for cooking at home with cornish hens. — Boston Globe
• Sous-vide machines designed for home kitchens seem to disappoint. — Washington Post

• A peek at The French Laundry's intense kitchen culture. — San Francisco Chronicle
• The Iowa egg producer linked to the recent salmonella outbreak tested positive for the same bacteria in 2008. — New York Times
• In the last couple of years, néo-bistrots have offered Parisian cuisine at an affordable price. — Wall Street Journal
• Should food trucks have to carry health letter grades, too? — Los Angeles Times
• Fermentation enthusiasts are encouraging eaters to embrace friendly bacteria in their food. — Washington Post
• Meet NoOodle, a pasta with no calories, no carbs, and no fat. — Chicago Tribune
• Inside Ferran Adrià's new Harvard class, Science and Cooking. — Boston Globe

Source: Flickr User arnold | inuyaki

• Martha Stewart will help rebrand The Hallmark Channel. — Los Angeles Times
• Why a Grade A egg rating doesn't count for much. — Wall Street Journal
• Jamie Oliver's signed on for act two of Food Revolution, this time in Los Angeles. — Telegraph
• Could Textaurant, a company that texts you when your table's ready, revolutionize the restaurant wait? — Boston Globe
• Marcus Samuelsson's new eatery draws from Ethiopia, Harlem, and the white working class. — New York Times
• Go for the red, white, and green on Mexican Independence Day. — Chicago Tribune
• Michael Bauer awards Masaharu Morimoto's new Napa restaurant three stars. — San Francisco Chronicle
• Tips for baking lighter with applesauce instead of oil. — Washington Post

• Are seeded watermelons going the way of the dodo? — Washington Post
• Beef recall could put a damper on Labor Day barbecues. — AOL News
• It's baaack. Starbucks's pumpkin spice latte officially ushers in Fall. — Chicago Tribune
• Despite being unable to eat, Roger Ebert has written a rice cooker cookbook. — New York Times
• New York experiencing the "golden age of wine bars." — Wall Street Journal
• Restaurant charged a $10 per guest "cakeage fee" . . . crazy! — San Francisco Chronicle
• Unappetizing egg recall update: egg farms found to be far from sanitary. — Los Angeles Times