The Bon Appétit Blog

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What’s the buzz? From weight loss bloggers to health foodies and celebrities, everyone’s a nutrition “expert.” But what does the science say?

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Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.

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What’s the buzz? Seaweed is being hailed as the “new kale” — a nutritional powerhouse that we should all be eating. What does the science say?

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Oats aren’t the only breakfast-friendly grain. Wheat berries add a sweet, nutty, and satisfying bite to your otherwise average oatmeal.

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What’s the buzz? Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?

  • Blog

In addition to getting access to the freshest, most flavorful local ingredients, one of the perks that Bon Appétit chefs enjoy through the Farm to Fork program is the chance to get out and visit their suppliers. With RI Mushroom Company recently coming on board, it was only a matter of time before everyone wanted to check it out. Manager of Strategic Initiatives Nicole Tocco Cardwell joined a group of chefs and managers from Brown University (both Bon Appétit and Brown Dining culinary team members) and Roger Williams University for a trip to the mushroom mother lode in West Kingston, RI. The company’s owners, Mike Hallock and Bob DiPietro (“Chef Bob”), met at a farmers’ market about four years ago, and started growing mushrooms in an 8-by-8-foot room in the basement of nearby Sweet Berry Farm and selling them at […]

  • Blog

Pesto can be made with almost any nut or seed one desires; this recipe uses pepitas. Toasting the pepitas releases their oils and deepens their flavor for a delicious take on the classic.