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Authors: nytimes Diners Journal

What We're ReadingSusan Stava for The New York Times

NPR: To lovers of steak tartare and beef carpaccio: salmonella may be coming for you. — Julia Moskin

The Huffington Post: The newest Super Bowl pigout: the Hot Mess burger, with jalapenos, onion rings and pepper jack cheese, new from Jack in the Box. Not to mention those Hot Mess potato wedges. – Glenn Collins

Esquire: Who needs to watch a football game when you’ve got a heap of char-broiled oysters? — Jeff Gordinier

The New York Times: Yes, it’s February. But can summer be very far away when you can order 22 variations on the gin and tonic? — Patrick Farrell

Eater: How does the wise sommelier deal with the high rollers known as whales? Levi Dalton demonstrates his survival skills. — Eric Asimov

The New York Times: The Obama administration steps in to stop another beer merger after a decade of consolidation by brewers around the world. — Maria Newman

Fast Company: How a type designer used more than 50 fonts and 50 maps to make sense of thousands of restaurant recommendations, for the Phaidon volume “Where Chefs Eat.” — Julia Moskin

The Guardian: An English accountant becomes a champion cheesemonger. In France. — Jeff Gordinier

Los Angeles Magazine: Is this the Chex Mix of the future? Kettle corn made with dried pineapple, bacon, Corn Pops, chili flakes and the Japanese seaweed seasoning known as furikake. — Julia Moskin

The Wall Street Journal: Restaurants are putting out ever more exotic table breads and fancy sauces (whipped ricotta with honey, anyone?) to sate sophisticated diners and to bake the competition. And many are now charging for the amenity. (Subscription required.) – Glenn Collins

Elizabeth Minchilli in Rome: A look at a long, skinny restaurant in Florence that specializes in dishes that are both classic and innovative. — Jeff Gordinier

First We Feast: Get ready: local, seasonal, artisanal nachos cannot be far behind. — Julia Moskin

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