In May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks. Michael F. Jacobson, Ph.D., is the executive director of the Center for Science in the Public Interest, a Washington-based nonprofit group that has led a nationwide campaign to improve America's nutrition. Jayne Hurley is a registered dietitian and spokesperson at CSPI. Chapter 6 - Use Your Noodle: Italian Restaurants When it comes to ethnic eating in America, Italian food, together with Mexican and Chinese food, are what the restaurant industry calls the "Big Three." In addition to their popularity, these cuisines share something else-a loss of authenticity that with time has transformed some once-healthful traditional specialties into ones you should think twice about before ordering. The best way to enjoy a terrific Italian meal these days is to take your cues from the past. The Italian food most Americans have grown up eating in restaurants has its roots in the cuisine of southern Italy, which is bolder, more highly seasoned, and has less meat, cheese, and cream sauce than northern fare. It evolved from traditional peasant food that made the best and most delicious use of inexpensive, readily available ingredients. Vegetables, including familiar favorites like tomato, eggplant, peppers, and artichoke, were served in season. Fresh seafood was caught and savored the same day. Sauces, whether fresh and uncooked or slow simmered until the flavors melted into one another, always included a splash of olive oil to add an extra dimension to the taste. Seasonings such as fresh basil, capers, oregano, lemon, and olives lent their zesty, lively flavors. Meat, expensive and far from abundant, was enjoyed on the occasional feast day or used in small quantities as a flavoring rather than as a main dish-a tradition that continues today in Italian home cooking. And flavorful cheeses were used sparingly but to great effect as a garnish rather than as the focus of a dish. From humble ingredients came a great cuisine. The Italian way of eating has become one of the world's most beloved. Americans adore Italian food. It is a cuisine that wraps its arms around diners with bold, fresh flavors. Over the years, however, something has been lost in the translation. For many people, Italian food has become veal smothered in mozzarella, fettuccine coate

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