Bon Appétit Management Company

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!).

Should I be worried about the sugar content of fruit?

What’s the buzz? Caffeinated beverages hinder hydration — or do they? What does the science say?

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!

Catering Attendant Treisha Hall and Executive Chef Toby Pace go above and beyond to fulfill a Citrix employee’s Italian beef dreams

Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

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

I’ve read that grilled or blackened foods are unhealthy and can even cause cancer. Is this true?

Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.