Felix Hoerhager/European Pressphoto Agency
A hops hat at Oktoberfest in Munich recently.
Chow: It’s the time of year to ask, what exactly is a wet-hop beer? Jordan Mackay answers the question. — Eric Asimov
Grub Street: Cookbook publishers and authors are using the techniques of e-books to survive and thrive.– Nick Fox
Afar: A journey into the essence of Belgian beer. — Jeff Gordinier
Men’s Health: The guy-food bucket list: 10 things to eat before it’s too late, including: steak tartare. A lobster you kill yourself. A tomato you’ve grown. Bone marrow. Escargots. — Glenn Collins
White House: Video of White House chefs at work, readying last night’s state dinner for South Korea, was posted in advance. Watch for the pastry chef Bill Yosses’ gorgeous blown-sugar pears.–Julia Moskin
Eater: The Polish representative to the United Nations offers some dining suggestions in Greenpoint, Brooklyn, and elsewhere. –Nick Fox
LA Weekly: The corporate parent of various Mexican-food chains has filed for bankruptcy. — Jeff Gordinier
Brooklyn Guy: The Brook reports on an extraordinary dinner at the Spotted Pig, at which sherry was served with every course. — Eric Asimov
The Wall Street Journal: For more chefs, the latest dishes are the oldest. History in the kitchen.–Nick Fox
The Sydney Morning Herald: Sydney is getting a Momofuku restaurant, but David Chang told Australia’s paper of record that pork buns will not be on the menu. Ouch.–Julia Moskin
Food and Wine: You no longer have to gag and wince when you’re eating in an airport… — Jeff Gordinier
Bon Appétit: …and if one Australian band has anything to do with it, you’ll no longer have to gag and wince when you hear the words “dinner theater,” either. — Jeff Gordinier
New Jersey Monthly: For Oktoberfest oom-pah-ing, the biergardens of Hudson County: Zeppelin Hall and Pilsener Haus. — Glenn Collins
Learn Italian Wines: What do you pair with the classic risotto with vegetables? The experts have some thoughts on the matter. — Eric Asimov
The Journal News: Want to make an attempt to go meatless next Monday? Liz Johnson offers some tips. — Jeff Gordinier