What We're Reading This Week

Italy aims to spread knowledge of its culinary heritage with a draft bill proposing wine education for elementary school students. [MUNCHIES]

It’s nearly asparagus season! Bake them in a frittata, blend them into a pesto, or shave them onto a salad. [NYT Cooking] 

Food Network is partnering with Yelp for a new show featuring chefs who confront negative reviewers. [Grub Street] 

The debate over GMO labeling has been a tough one to follow. Here’s a breakdown of what’s happening. [Modern Farmer]

This delicious chicken dish requires no recipe, only a bit of creativity and a whole lot of patience. [Bon Appétit] 

This Bay-Area-based nonprofit takes cooking classes one step further, teaching teens how real food can heal. [NPR] 

A new device promises to let diners pay for their checks tableside. [Eater] 

Transform your cooking into fancier, tastier meals with these pro tips. [Bon Appétit]