We gobble the various food sections up each Wednesday. Here are our favorite nibbles from Wednesday's offerings.

SF Chronicle: Textures and flavors explored by Bay Area restaurant chefs (including Thomas Keller, who's doing a cookbook on the subject) via sous vide "under vacuum" cooking. Dishes discussed include: rhubarb, pork tenderloin, duck breast, and beef short ribs. Food geeks may smile over info from Harold McGee, one of SFist's favorite local food scientists. Cooks of all stripes will be pleased to know Keller feels "there's no mistakes possible" with sous vide.

Double dip that chip during Cinco de Mayo with healthier yet tasty chips. Trader Joe's packaged tortillas get good marks from Taster's Choice if you decide to take that route for your Mexican food. One quibble: we prefer warming our tortillas on a grill pan or in a microwave (wrapped loosely in paper towels) rather than foiled in an oven. Marlena Spieler gets hot and spicy soup in Malaysia.

San Jose Mercury News: Fun fiesta food for Cinco de Mayo, including chipotle goat cheese tostadas (see above pic) that make a shmancy sub for nachos. Slaw or Mexican (mmm-yummmm bacon wrapped) vendor style hot dogs have us wondering if it's lunch time or what already. Don't be cautious of cooking whole fish. Take the herb stuffed route for tasty, moist results. Which Bay Area chef will win the Battle of the Chefs? At $10 a ticket and promising Iron Chef style antics, it's a good deal.

Oakland Trib: Sippin' adult bevvies by the grill, aw yeah. Or try something from Green Flash (it reminds us of Spidey, too) Brewing Company, which is beer of the week. Going wild for sustainable seafood in the East Bay. Advice for parents who take their tykes out to eat.