The Wednesday Wrap: Food News to Go

What, No Sprinkles?: From flavors like Cracker Jack and toppings like extra-virgin olive oil and sea salt, the classic soft serve ice cream has gone decidedly upscale. [NY Times]

How Did My TiVo Miss This?: Last night David Chang sat down for a full-hour interview with Charlie Rose.  [Serious Eats]

In a Pickle: Amy Scattergood takes a look at the inventive pickling going on at many Los Angeles restaurants, where everything from pickled ramps to cherries are hitting the menu. [LA Times]

Hold the Mayo? Never!: Heather McPherson puts the summer spotlight on mayonnaise, "the glue of salads and celebrations"[Chicago Tribune]

Make Mine a Double: This year's Tales of the Cocktail is but a memory, but here are eight favorite recipes from food editor Judy Walker. [Times-Picayune]

The Sweet Life: The great Dorie Greenspan, self-proclaimed president of the Pierre Herme fan club, offers a sweet  behind-the-scenes tour of the kitchen of his eponymous boutique in Paris. [doriegreenspan.com]

Bruni Beat: It's two spicy stars ("very good") for Szechuan Gourmet, "a restaurant on a drab Midtown block that fans of Sichuan cooking should be visiting in greater numbers and with greater frequency than they are, the heat is almost always on, and it comes at you in different ways." [NY Times]

--BTP