Yesterday you were probably too busy lighting fireworks and barbecueing to immerse yourself in the exciting news of the food industry. Thus the Thursday edition of this week's newspaper story roundup. 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.

At the Los Angeles Times, the wine of the week is 2011 Domaine Dupuy de Lôme Bandol rosé; the five Battle of the Burgers finalists; and Jonathan Gold reviews Maison Giraud in Pacific Palisades.

The New York Times takes a look into a ethnically diverse French market in St.-Denis; what “local sourcing” actually means; and the Escoffier Restaurant of the Culinary Institute of America that will soon undergo transformation.

From the Washington Post, a history of what makes crab meat quality; and how to best incorporate leafy greens into summer dishes.

The Wall Street Journal gives you recipes to push your summer cocktail palate away from the regular; a look at Domori Chocolate Bars and American Spoon triple berry conserve and an interview with South African chef Reuben Riffel.

From The New York Daily News, tips for a successful dinner date; why low-fat salad dressing isn't the healthiest option; and why organically grown tomatoes contain more antioxidants than conventionally grown tomatoes.

The Chicago Tribune reports on how cookbooks American Cookery by Amelia Simmons and The American Woman's Home by Catharine E. Beecher and Harriet Beecher Stowe are listed on the Library of Congress' list of 88 books that have shaped America; and chef and proprietor Stephanie Izard's new fast-food chicken project.

From the Daily Herald, a recipe for vegetable-stuffed pork chops; and two different ways to prepare salmon.

From The Orange County Register, snacks made to fit the taste buds of both children and adults; and how Tamarind of London's executive chef Shachi Mehra makes quinoa salad with grilled shrimp.

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