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The Thursday Edition: A Roundup of Newspaper Food Stories

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.

At the Los Angeles Times, a consideration of outdoor dining in Los Angeles; Russ Parsons cooks breakfast for Father's Day.

Over in The New York Times, a look at shaved ice and the reinvention of the snow cone; the joy of hummus; and Eric Asimov thinks about natural wines.

Denver chef Alex Seidel stands out in his field, literally and figuratively; tips for buying produce, at the Denver Post.

A look at John Tesh's new TLC show Inedible to Incredible; and a story about canneles, at the Times-Picayune.

The Boston Globe considers the current state of television cooking reality shows; where to watch the World Cup in Boston.

Tips for grilling better burgers, at The Cleveland Plain Dealer.

At Chicago Tribune, the (possible) resurgence of the cookie, as a cookie shop opens in Chicago. I.e., instead of another cupcake shop.

Timothy Dean, Baltimore chef, gets ready to compete on this season's Top Chef, at The Baltimore Sun.

The Washington Post asks experts: Can you learn to cook by watching cooking shows?


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