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.

In the Los Angeles Times, Jonathan Gold reviews the Whittier's Bizzara Capital; S. Irene Virbila critiques Black Hogg in Silver Lake; and Noelle Carter presents the galette as an alternative to the homemade summer pie.

From The New York Times, an ode to pesto; and the perspectives that prominent chefs across the country have on the foie gras ban.

Smoke and fire are appearing in dessert courses; and five ways to adorn your own artisanal pizza from The Wall Street Journal.

From The Washington Post, merlot-stained white wine becomes a happy rosé accident, how to host your own rum tasting and why perfecting your sauce will make you a real cook.

From the Chicago Tribune, citrus undertones make American Pale Ale beer a summer favorite; and an interview with celebrity chef Daisy Martinez on how quality time in the kitchen can bring parents and children together.

The Daily Herald tells us how LiquiGlide, a nontoxic substance, will help speed up the tedious process of pouring ketchup onto the plate.

A compilation of quirky cookbook covers from The San Jose Mercury News .

The New York Daily News presents the question of what “natural” means for orange juice in recent Tropicana lawsuits; and Starbucks buys French bakery La Boulange for $100 million.

LA Weekly