You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's mostly free. For now. Macchiato optional.

The New York Times tells us how to make Ding Dongs, Twinkies and Oreos in our own kitchens; Bolivian chocolate comes via Denmark; and the debate about decanting.

Folks at The Washington Post judge 32 beers; and D.C. considers taxing street food.

Thomas Keller is interviewed about Finesse, his new food magazine, in The Wall Street Journal; chef Grant Achatz (Alinea) talks about favorite gadgets and spices; and winemakers want more Moscato, and more exports to China.

We may have rancid foods in the cupboard, says The Chicago Tribune.

The Seattle Times interviews Amanda Hesser about Food 52.

Chefs trade Tabasco and Sriracha for housemade hot sauces, says The San Francisco Chronicle.

The New York Daily News says ethnic food tours in Queens are becoming popular; and Singapore has quirky surprises.

At The San Jose Mercury News, the invention of irreverent fortune cookies.

And finally, from The Boston Globe, oreo recipes from local bloggers (the cookie is celebrating its 100th anniversary); and restaurants crave the tweets and reviews of an amateur, college-age food blogger club.

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