In the Papers – Saturday, July 11th

Here’s a round-up of the food & drink articles in Toronto’s papers today…

Toronto Star:

• Corey Mintz thoroughly enjoys the tagine, couscous and other Moroccan delights at Walima Café.
• Gord Stimmell recommends wines on both ends of the price spectrum from the latest Vintages release.
• Peggy Mackenzie and a crew of helpers test out an assortment of ice cream scoops.
• Mark Bittman shares a recipe for flavour infused oils. (And thankfully, it's a version that won't give you botulism, unlike the one that originally ran in the New York Times.)
• Megan Ogilvie reviews the latest version of the South Beach Diet.
• Andrea Gordon reports on the increasing number of new parents who are letting their babies pick their own solid food once they're past the breast feeding stage.

Globe & Mail:

• Chris Johns tries some of the prepared food offerings at mcewan, and is unimpressed with most of them.
• Beppi Crosariol, unlike Steve Buscemi, isn't afraid to be called Mr. Pink, as he recommends a number of great rosés.
• Sebastien Centner throws a few bananas on the barbecue.
• Lucy Waverman has an easy and elegant menu for a casual al fresco dinner.
• Emily Thomas scoots around town for scoops of the city's best gelato.
• Kim Moritsugu reviews a whole stack of books on the history, science and politics of food, with even more given capsule reviews by Martin Levin in the sidebar.
• Julie Besonen eats and drinks her way through French wine country.
• Margaret Wente dives into the "is organic food better for you?" debate. And if you're a regular Globe reader, you can probably guess which side she's on... [Editor's note: Augggghhhh!!!!! If organic farmers require a good source of nitrogen, they need look no further than Wente's writing.]

National Post:

• Gina Mallet feasts on fish at Ichiriki, with one of her guests declaring it to be "the best sashimi/sushi he's eaten in Toronto."
• Margaret Swaine picks a trio of pinot grigios for summer sipping.
• Malcolm Jolley whips up a fresh salad with local Boston Root Ball lettuce and a simple oil and garlic dressing.
• Maia Filar reports on Toronto's latest underground restaurant, where Luke Correia-Damude and friends plan to serve a communal brunch once a month.
• Bonnie Stern shares the recipes for three of the appetizers that Mark McEwan served at a reception hosted by Margrit Mondavi during her recent visit to Toronto.