Food for Thought

Is dark chocolate actually good for you? How do I know which type to choose and how much is healthy to eat?

Executive Chef Darryl Bell led a special cooking demo at Foundry & Lux, taking guests on a tour of the labyrinth garden, from which they harvested ingredients to cook and later enjoy together.

What’s the buzz? Adaptogens might be the mystical medicinal tonics that can bust your stress naturally.

Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.

The bright flavor of lemon pairs well with the spiciness of cinnamon in this fiber-rich salad packed with heart-healthy fats found in sunflower seeds and olive oil.

The powdered versions of nut butters have been marketed as “better for you” than the real thing, but are they really?

Executive Chef Josie Urbick and the culinary team at TASTE Café decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region.

This creative take on a wrap uses fresh, raw green leaves in place of a tortilla along with ingredients you might already have on hand for a seasonal, whole food boost to your day

Biodegradable and compostable are interchangeable, right? Not so fast. Find out which types of straws and other to-go ware are the most sustainable.