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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 Los Angeles Times launches Battle of the Burgers; plus reviews of Tar and Roses and A1 Cucina Italiana.

Pete Wells on the legacy of food critic Craig Claiborne in The New York Times; and why opera is so “singularly associated with food.”

In The Wall Street Journal, the small-bites trend in France; a chat with Daniel Boulud; and eating desserts in Manila.

From The Washington Post, an examination of the hotel mini bar; and culinary school grads seek to learn the art of charcuterie.

We have new snack trends, says the New York Daily Newsseaweed, chickpea and lentil foods. Also, Korean foods are pushing into mainstream restaurants; Andrea Bocelli brings Bocelli Family Wines to the U.S.

At the Chicago Tribune, Rick Bayless gets a Daytime Emmy nomination for “Mexico One Plate at a Time”; and “Mix your own sausages without the work or mess” thanks to a new cookbook.

Moms deal with major dinnertime pressure, says the Boston Globe.

The Associated Press asks two chefs and a magazine editor to take “the food stamp challenge” (via the Tampa Tribune); and reports that three plants will close due to the “pink slime” controversy, cutting 650 jobs (via the New York Daily News).

At the Tampa Tribune, a slew of foodie words from the new Urban Dictionary; and the Tampa City Council declares the Cuban sandwich its official food.

Eighty historic state cookbooks on display in West Virginia; and the history of favorite food terms, in the Sioux City Journal.

This could be the “best season ever” for asparagus in the Central Valley; says the Modesto Bee, a chocolate martini recipe; and how to make Swiss almond macaroons.

In the San Jose Mercury News, a food blogger creates “the Taco Box” for new moms.

Bartenders inspired by Iron Chef launch a mixology competition, reports the Providence Journal.

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