Bon Appétit Management Company

Summer stone fruits like apricots, peaches, and plums are the perfect way to satisfy a sweet tooth without the added sugar. This seasonal salad pairs smoky-sweet grilled stone fruit with spicy arugula and salty olives for a flavorful combination that is perfect for any summer celebration.

What’s the buzz? Natural sugars like honey, maple syrup, agave, and coconut sugar are better for you than table sugar. Or are they? What does the science say?

Can you drink too much kombucha? Should I be worried about the sugar and caffeine content, or about consuming too many probiotics?

What’s the buzz? You’ll now get a side of calorie information with your burger and fries in many restaurants. What do the law and the science say?

Creamy, made without major allergens, and oh-so-satisfying, this plant-forward version of a mushroom risotto includes shiitake mushrooms and green tea for an interesting spin on a comforting classic.

What’s the buzz? Food-sensitivity blood tests can save you from exposure to harmful ingredients. But could they be needlessly limiting your food choices? What does the science say?

The Bon Appétit team worked with Professor Narcisz Fejes and students from the Seminar Approach to General Education and Scholarship (SAGES) program to further a shared commitment to sustainability

Eating like people in the globe’s “Blue Zones” could be the secret to a long, happy, and healthy life.

Now in his 12th year on the Bon Appétit team at Google, Executive Chef Luis Rodriguez has helped open more than 30 cafés. Luis shares his journey, which he began as a line cook.

Antioxidant-loaded beets are transformed with a quick-pickle that lends a sharp, yet sweet flavor. Served over a fresh frisée salad and sprinkled generously with pistachio dust, this salad is healthful, full of flavor, and may just look too pretty to eat.