The Bon Appétit Blog

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Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!

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Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing. The watermelon makes it perfect for keeping hydrated on a hot summer day.

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

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What’s the buzz? Activated charcoal drinks: Black is the new green (juice). But take a look at what the science says.

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SAP participated in Bon Appétit’s Waste Awareness Campaign, an annual month-long educational and awareness-raising initiative with a three-part goal

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Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus