Bon Appétit Management Company

The sustainable and deliciously flavorful fish that you didn’t know you loved, mackerel’s omega-3 fatty acids are brain boosting and satisfying. This salad is high in protein and paired with creamy white beans, arugula, and herbs for a truly Mediterranean experience.

During the week in which International Women’s Day fell, guests various Bon Appétit accounts enjoyed the chance to meet La Cocina entrepreneurs and enjoy their food.

The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.

Executive Chef Rogelio Garcia talks about his experience on Season 15 of Top Chef and invites his new friends — some of the country’s hottest chefs — to show off their creativity in The Commissary’s monthly Open Kitchen series

What are hemp hearts — and are they good for you?

Choosing whole foods instead of focusing on numbers could be your ticket to weight loss, says new study.

Founded in 1993 in Immokalee, FL, the Coalition of Immokalee Workers has pushed for fair labor practices by forging strategic alliances among farmworkers, produce growers, and retail buyers. Take a look at key moments in their impressive 25-year history.

Tofu is transformed with the beautiful aromatic flavor of za’atar, a popular spice mix throughout the Middle East. If so inclined, swap out the spring vegetables for those more seasonal to your location.

Executive Chef Brian Trykar and the Bon Appétit team at VSP team up with guests to offer new plant-based dishes that everyone is excited about

What’s the buzz? Dairy is mooooving over for plant-based milks in many people’s diets.