I'm not a big fan of the book Eat This, Not That. It purports to tell you which foods you should be eating in restaurants instead of other foods. Sometimes the comparison is good, but other times it just seems to save a person 100 calories here or a few grams of fat there and doesn't seem worth the bother (and sometimes the "eat this" choice has more carbs or salt). But I guess it's good to have the info.

Now Men's Health editor Dave Zinczenko exposes some restaurant secrets. Why don't some chains want us to know the nutritional numbers of their foods? What foods are often cooked with other foods in the kitchen? Do some fast food chains actually have healthier options than sit down restaurants?

• The Globe picks restaurants for every occasion, including dinner alone, dinner before a movie you don't really want to see, and ladies night.
• The Boston Marathon is tomorrow; time to load up on carbs.
• Fruit slices for Passover.
• The carbon footprint of food.
• Restaurant reviews: Mr. Chef's and Georgetown Grille
• This week's recipes: Traditional Chicken Soup, Brisket with Spanish Paprika, Sherry, and Olives, Rajas Poblanos Con Crema, and Chicken Breasts with Spring Vegetables in Cardamom Wine Broth.

When science journalist Gary Taubes wrote an article for The New York Times magazine in 2002 arguing that (and I'm summarizing a lot here) that it's the excessive consumption of calories from refined carbs and starches that causes weight problems and not the excessive consumption of calories consumed from fat, he was attacked by everyone. Now Taubes has a new book out that expands on the topic, Good Calories, Bad Calories. And he's still being attacked.

I haven't picked up the book yet, but it seems like an interesting read. Unlike other diet and health books that talk about their diets in rather basic terms, this is a thick tome that really goes in-depth about the body, weight, and health, quoting various studies that have been conducted over the years. I think one of his theories even questions how much exercise a human needs.

Has anyone read it yet?

Who says you have to wait til January 1 to make resolutions?

Below are eight foods I resolve to eat this summer (and beyond) and stuff I resolve not to eat. Some I've chosen because they're good for me (like #1), some I've chosen because, well, I just want to eat/drink them (#8). What about you?

1. Water. Believe it or not, I don't drink that much water, one of the healthiest things you really need. I drink it, but it's usually in the form of tea, diet soda, or fat free milk. It's time to get back to drinking water straight. It's good for you.

At That's Fit, they're always up on the latest dieting and health news, so it's no surprise that they were the first ones to mention that an ex-contestant from Donald Trump's The Apprentice is promoting a new all-bagel diet. Brent Buckman (not to be confused with Bren, from season 3) from season 5 says that he lost 110-lbs on his diet, which involved eating 4 bagels a day, each toasted and spread with low fat margarine, and a few slices of deli meat at dinner. Once a month, you are allowed to have a "cheat" day and eat non-bagel foods. Exercise is recommended, but optional

If you restrict your calorie intake, you can eat virtually anything you want and still lose weight. It might not be a healthy diet, but it will probably be a diet that works.

Brent is an attorney in Florida and you would think that he would, at some point, have been informed of the value of eating fruits and vegetables in addition to bagels. The daily calorie count on this diet is in the 1200-1800 range, but if you want to lose weight, there are far more interesting foods that you can eat than bagels alone.

While Atkins may be out, the idea of "good carbs" vs " bad carbs" is still at the forefront of the thoughts of healthy eaters everywhere and whole grains are definitely a hot topic for cooks. Against the Grain not only provides whole grain recipes, but it is rooted in Mediterranean cuisine, which is not only heart-healthy, but might play a role in Alzheimer's prevention.

The recipes, most of which are formulated for weight loss or "maintenance," are not limited to Italian food, which many cookbooks seem to think is synonymous with "Mediterranean cuisine." They come from Morocco, Tunisia, Greece and the Middle East, as well. There are appetizers and snacks, soups, salads and lots of main courses, all of which are light on potatoes, breads and other white-flour foods. Instead, there are lots of proteins, vegetables and combinations of whole grains, including brown rice, bulgur wheat. Recipes include Pork Medallions Marinated with Olives and Orange, Roast Chicken Stuffed with Spinach, Wild Rice, Walnuts, and Feta and Sicilian Fisherman's Stew.

Cicadas have more to offer than just the screeching noise they make in trees. They are also chock full of protein. Yes, if you are hoping to avoid carbs but may be tired of grilled chicken breasts, this might be a fresh and creative solution to your food doldrums. It is best to prepare the cicadas when they are in the larvae stage because their shells are softer than the mature adult bugs. Larvae usually dwell underground for the majority of their life and come out into the trees in early May.

This likely not a recipe for the masses, but if you're looking to try something new that you can find in your backyard, give it a try.

Soft Shelled Cicadas

1 cup Worcestershire sauce
30 freshly emerged 17-year cicadas
2 eggs, beaten
1 1/2 cups flour
Salt and pepper to season the flour,
1/2 cup corn oil or slightly salted butter.

You should marinate cicadas in Worcestershire sauce for several hours. Dip them in the beaten egg, roll them in the seasoned flour and then gently saute until they are golden brown.

[Photo: Cincinnati.com]

Diet is a word that you don't really want to hear on Valentine's Day, especially since the word you probably want to hear is chocolate. Unfortunately, millions of people are either actively dieting or simply watching their weight - and they neither want to eat all those extra calories and fat grams at a meal, nor do they want to refuse them. After all, they've only lost weight, not their taste buds. Dieters have learned how to cope at restaurants, but if you are inclined to cook for your sweetheart, you will have to customize your dinner menu to their requirements. Fortunately, this isn't as difficult as it seems. Try one of these menus for your special evening, one lower in fat and one lower in carbs. Both include an appetizer, side dish, a main course and a dessert, all of which should go over in a big way with your Valentine - without making them any bigger.

• What do Matt Dillon and Gisele Bundchen have in common? They vacation in the sexy and exclusive Brazilian vacation spot of Trancoso. Chef Eric Ripert investigates.
• Carbs, carbs, carbs, carbs, carbs. Everyone seems to be cutting down on them, but Food & Wine celebrates them.
• Vegas, baby! A new, very non-Vegas restaurant has opened in the city, and the mag predicts success. 
• A profile of Oregon's snowboarding-obsessed winemakers.
• It's the February issue, so you know there's an article about Valentine's Day dining.
• Mmmmmm...fluffy, buttery cinnamon rolls.