The Bon Appétit Blog

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  • Blog

Bon Appétit chefs and farmers are teaming up with Row 7, renowned chef Dan Barber’s venture, to breed new varieties of produce for flavor and to raise money for public research

  • Blog

Bon Appétiters at Roger Williams University had the opportunity to visit an oyster research farm and chat with Dale Leavitt, an associate professor of biology who oversees the research facility.

  • Blog

The tofu-making process is a mystery to most people, so getting to visit an artisanal tofu maker was a special treat for the Bon Appétit at UChicago team and several UChicago students.

  • Blog

Bon Appétiters teamed up with Manager of Food Education for Children Hannah Schmunk to host an informative cooking demo catered to student-athletes at Trine University.

  • Blog

Move over nut milks, there’s a new non-dairy “milk” sweeping store shelves, coffee shops, and smoothie bars.