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- Get your hands on green garlic before it's gone
It's green garlic season at your local farmers market, but if you don't act fast you'll be waiting until next year to use the grassy, garlic-flavored stalks in your summer meals. Green garlic stalks can be chopped and thrown in dips, dressings and salads, and the bulbs can be eaten raw or sauteed just like regular garlic. Because its flavor is milder than mature garlic, make sure to use more when adding to salsas and sauces in order to taste its bright, earthy flavor. The New York Times (tiered subscription model)
(6/1)      
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| Culinary News |  |  |
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- Practice makes perfect with potato gnocchi
Creating perfect potato gnocchi may not happen on the first attempt, or the second or third, but the resulting taste makes it a meal worth taking the time to master. Use Yukon gold or russet potatoes to get the best texture, be careful not to overcook them and add simple ingredients such as fragrant sage butter and grated Parmesan for delicious summertime meal. The New York Times (tiered subscription model)
(6/1)
- Chefs and restaurateurs tailor playlists to match menu
In years past, only luxury restaurants paid close attention to the way music complemented their dishes and atmosphere, but now many casual dining establishments are realizing that music is much more than just background noise. Studies have shown that playing slow tempo music during dinner can increase bar sales by as much as 40%. "When you’re dining the food is important, the smell is important, the way it looks is important. And what you’re listening to is important," said Jonathan Neman, who creates personally crafted playlists for his chain of Sweetgreen restaurants in Washington, D.C. The Washington Post/The Associated Press
(6/1)
- Smoky desserts pop up on summertime menus
Chefs have been adding smoke to flavor and preserve meats, fish and cheeses for decades, but now smoky elements are finding their way onto the dessert menu. From a smoke-flavored ice cream at San Francisco ice cream shop Humphry Slocombe to smoked cherries served on top of chocolate bread pudding at Chicago's Atwood Cafe, chefs are evoking campfire memories in dishes designed specifically for summer menus. The Wall Street Journal
(6/2)
| Poll | | |
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Temperature Check
What is your favorite genre of food-related television programs?
 | Educational |
| Entertainment |
| Competition |
| Travel |
| None/Don't watch TV |
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| The Healthy Kitchen | | |
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- "Caveman diet" raises some concern in modern times
The Paleo Diet is raising concern among some health professionals for eliminating grains and dairy and for a lack of research to assess its long-term health effects. Registered dietitian Angie Scheetz of the National Institute for Fitness and Sport says, "I would describe it as a very low-carb diet and low in a lot of nutrients, vitamins and minerals. It's not something I would recommend." The Indianapolis Star
(6/1)
| Foodservice Buyer | | |
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- The future of fake meat
Driven by "flexitarians" and growing concern over animal welfare and factory farming, the demand for meat alternatives is growing. And so is the innovation in creating it. Find out the leading edge from Restaurant Business.
| Beverage News | | |
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- Muddle fresh fruits for sweet, unique cocktails
With fresh fruit aplenty, summertime is the perfect opportunity to augment your bartending skills and muddle citrus, berries, melon and herbs to create refreshing cocktails that will give diners an escape from the heat. "A classic Smash is defined as a fortified wine (or really any kind of base spirit can be used) muddled with lemon, mint and sugar. That's it," said mixologist Kim Haasarud. "Add any spirits, fruit or syrups to your heart's content." San Antonio Express-News
(6/1)
| A Side of Business | | |
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- Restaurants, servers and the minimum wage
Some states have increased the tipped minimum wage beyond the $2.13 per hour set by the federal government in 1991, but most servers live on the minimum plus tips, which can vary from week to week. Worker advocates argue for increases and living wage measures, while industry lobbyists say pushing up wages would result in fewer hours for workers and higher prices for consumers. The Huffington Post
(6/2)
| CIA Offerings | | |
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Accelerated Culinary Arts Certificate
Combine your hospitality management, food science or nutrition degree with an Accelerated Culinary Arts Certificate from the CIA and you'll be ready to take on the dynamic, challenging and rewarding world of professional kitchens. Discover how the CIA's Accelerated Culinary Arts Certificate Program (ACAP) will give you the edge in your career. Apply now! Classes start Aug. 7!
| Food for thought | | |
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Recently opened Pok Pok NY in Brooklyn, N.Y., doesn't accept prepaid debit cards, saying the policy aims to protect tipped workers. Prepaid cards are typically declined if the amount of the purchase exceeds the card's balance, but restaurants often ring up the bill before customers have added the tip. 
