The Bon Appétit Blog

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For many, baseball is synonymous with hot dogs and cracker jacks, but the Bon Appétiters at San Francisco’s Oracle Park (home of the San Francisco Giants), are redefining ballpark cuisine for a new audience: plant-forward fans.

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Celery-juice aficionados swear that a morning glass will soothe, slenderize, and make your skin radiant.

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The Commissary team in San Francisco rang in their 5 year anniversary with a grand party for guests, where they toasted to their future while celebrating the restaurant’s past.

Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.