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.

Reviews of the revamped Water Grill and Sunny Spot in the Los Angeles Times; plus how restaurants choose their music playlists. Lady Gaga or Langhorne Slim?

Mario Batali says “I'm (expletive deleted) starving” — he's on day four of a food-stamp budget ($31 for the week; about $1.48 per meal) in protest of potential program cuts, according to the Associated Press via the News Tribune.

“Follow a Hungry Chef and See Where It Takes You,” says The New York Times. Also a a review of Eric Ripert's Le Bernardin; and a recipe for mayonnaise.

From The Wall Street Journal, men are replacing women in the home kitchen; an interview with critic Alan Richman; and Burger King Hong Kong launches a black truffle burger for “a taste of royal delicacy.” Maybe a good alternative for singles who don't cook — a new study says 95% of respondents in China see culinary skills as an attractive attribute in a partner.

In The Washington Post, two new books on pressure-cooker technique (they don't explode anymore!); and winning barbecue sauces from the paper's Smoke Signals contest.

Just in time for Memorial Day weekend, “Barbecue 101” from the San Jose Mercury News.

In the Boston Globe, barbecue tips and secrets from the winners of “30 Kansas City Barbecue Society championships, hundreds of barbecue ribbons and the biggest prize of them all, the Jack Daniel's World Championship Invitational Barbecue.” Because you needed more advice.

How to use wraps and packages on the grill, from The Chicago Tribune.

Need grilled burger ideas? Ten recipes from readers of the Las Vegas Review Journal.

The Sacramento Bee on growing, finding and cooking artichokes — now in season.

An appreciation for Pakistani food, with a recipe for Mulligatawny soup, in the Sioux City Journal.

A new restaurant is planned for Grand Central Terminal, says the New York Daily News; and an obituary of the man who invented Oreo filling.

The Star Tribune on making puff pastry.

The San Francisco Chronicle's critic reveals “top five restaurant peeves.”

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