Bon Appétit Management Company

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.

The Bon Appétit Huntington Hospitality team hosted an informative event at The Huntington Library, Art Collections, and Botanical Gardens that was equal parts movie screening, discussion panel, and sustainability soirée.

What is chicory root fiber? Can it make a brownie good for you?

Carb cycling is the latest go-to diet to boost athletic performance and burn fat. But what does the science say?

The Bon Appétit team at the Art Institute of Chicago creates a new menu to complement the museum’s current exhibitions

When you need a pick-me-up or a quick post-workout recovery snack, reach for these salty-sweet nuggets packed with healthy fats, tart flavor, and satisfying crunch.

While preventing unnecessary food waste in the first place is always preferable, the compost pile is the final barrier to prevent food from going into the landfill. Whether you have a backyard garden or you’re an apartment dweller, composting is easier than you think.

Every time you peel a potato, or most other vegetables, you’re choosing to throw away most of that fiber and other nutrients in favor of aesthetics. Seems silly, right? Let’s learn to love our peels.