L.A. Times: Watch at your own risk: this slide show of 29 summer fruit desserts constitutes a dangerous level of food porn. The recipes look stunning, particularly one for clafouti and another for a mascarpone gratin, rich with berries and amaretti. A must-read, as Seattle’s blackberry vines go purpler by the second.—Kathryn Robinson 

New York Times: This is a charming piece about the history of macarons. We meet a few bakers who preserve the traditional method, along with a recap of all the crazy cookie mania. And there's even an episode list of the treats' numerous appearances on Gossip Girl.—Cassie Sawyer

St. Louis Post-Dispatch: The newspaper (awww, my first-ever journalism internship) caused a bit of an uproar last week with a front-page story about a local grocery chain, Schnucks (awww, my first-ever legal alcohol purchase), and whether its asparagus-storing practices are a form of racial discrimination. No, I'm serious.—Allecia Vermillion

New York Times: In breaking news, food corporations turn to chefs and science to meet their nutritional goals. Am I the only one cracking up over this headline? Really though, I never knew parsnips or brewer's yeast could be used to smarten up dishes without all that fatty oil or butter. Or chestnuts in lieu of dairy products. Or smoking the dish instead of using salt. Definitely worth the read if you care about the ingredients in your meals. —Rachel Breiwick