Bon Appétit Management Company

At the Fred Hutchinson Cancer Research Center in Seattle, the Bon Appétit team held a welcome party for summer itself, hosting a Taste Summer farmstand and barbecue for the entire campus.

Forget boring salads. Fresh figs, bright mint, spicy watercress, and walnuts come together to form a gorgeous salad that takes under 10 minutes to make.

Target Sous Chef Deziree Klema’s journey of pushing herself to constantly learn has opened the doors for her — and others — to achieve more.

Read what the science says about monk fruit sugar, the newest zero-calorie sweetener getting buzz.

It’s OK to eat a snack as long as it fits within your calorie budget. Try some of the following 100 or 200 calorie snacks to keep you energized.

Have you met muesli? It’s similar to granola but rather than mixing in oil and honey prior to baking, you toast the grains plain and add your own honey upon serving (yes, you control the sugar!).

Bon Appétit’s newest Fellow, Peter Todaro, is passionate about redeveloping and strengthening local food systems.

When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.

Should I be worried about the sugar content of fruit?

Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington