The Washington Post: Ann Romney has a cooking meltdown on the kitchen set of "Good Morning America." Her famous Welsh cakes come out more like Welsh coals, and then the butter erupts. - Patrick Farrell The Journal News: Will forthcoming construction to replace the Tappan Zee Bridge pose a threat to Atlantic sturgeon in the Hudson River estuary? -- Jeff Gordinier New York Magazine: How a bunch of musicians, including members of the groups Vampire Weekend and Das Racist, came to make what is surely the first-ever documentary short about the search for the best dosa in New York. - Emily Weinstein Paper and Salt: On Agatha Christie's lifelong love of cream: apparently she used to drink it, neat, while writing. -- Julia Moskin Forbes: Is America the best place in the world to drink wine? Richard Betts thinks so, and he offers proof (and a list). -- Eric Asimov Wall Street Journal: A global game of chicken is looming between Brazilian coffee growers and big buyers like Folgers. After a record arabica crop, farmers are withholding their beans to win higher prices, while buyers already have large stockpiles and are reluctant to pay more. - Glenn Collins So You Want to Be a Sommelier: Levi Dalton continues his tour of the Langhe, this time with a detailed photo essay at Giacomo Conterno, one of the great producers of traditionally styled Barolo and Barbera. -- Eric Asimov Saveur: A favorite vegetable dish from the Sichuan kitchen; dry-fried string beans. Don't skimp on the BTU's; you want those beans blistered. -- Julia Moskin Roost: Instead of serving meatballs with spaghetti, try spaghetti squash . . . A Cozy Kitchen: . . . and instead of cooking oatmeal for breakfast, try quinoa. -- Jeff Gordinier Mother Jones: The fighting in Aleppo that has cost many human lives also torched the vast, timeless Souk Medina, one of the world's oldest markets for meat, spices and produce. Some 1,500 stalls have been destroyed in the world's largest covered market, which was a prime distribution point for Aleppo pepper, a pungent ground chili. - Glenn Collins Wine Terroirs: The harvest is in, and now they're making the wine at Philippe Pacalet in Burgundy. Bertrand Celce shows all in photos and words. -- Eric Asimov The New York Times: Sbarro's, the shopping-mall and airport pizza chain, is cutting back on prepackaged ingredients, using fresh tomato sauce and shredding cheese in each restaurant. The goal is to better compete with Panera, Qdoba and Pizza Inn. - Glenn Collins