Steak Cuts - Hanger, Skirt and Flank

I was flipping through back issues of Bon Appetit Magazine pulling out recipes and had flagged p. 24 of their June 2013 issue.  I think they did a good job explaining the following 3 cuts of meat:

• HANGER STEAK:  Off-the-charts flavor.  Just add a marinade and a charcoal grill.
• SKIRT STEAK:  Traditionally used for fajitas; also great as a main-course steak.  Serve with a bracing, herbaceous sauce like chimichurri.
• FLANK STEAK:  Very lean, so the high heat of the grill is ideal for a hot, smoky sear.

Macaron vs. Macaroon?

I was reading an article about Thomas Keller in the September 2012 issue of Vogue.  I thought that the word "macaron" was spelled incorrectly, thinking that the delicious treat I love to get when we go to Keller's Bouchon Bakery should've been spelled "macaroon."  I looked it up on Wikipedia and learned something:

From Wikipedia: 
A macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.  The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth.

Since the English word macaroon can also refer to the coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.

Here is Macaroon vs. Macaron Primer for more clarification and photos!