Bon Appétit Management Company

General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub

More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region

Nightshades have a shady reputation, but before opting to avoid these vegetables, get the facts — you might go for seconds.

The Bon Appétit team at Fred Hutch hosted a lemonade stand to benefit students at the Hutch School of the Fred Hutchinson Cancer Research Center, who’ve had to move to the area for their own cancer treatment or the treatment of a loved one

As students returned to Case Western Reserve University in Cleveland to begin the fall semester, one topic was on everyone’s lips — and many local news stations: the new Pizza ATM

Always going above and beyond for the Eat Local Challenge, it’s no surprise that Executive Chef Chris Lenza and his team at the Musical Instrument Museum’s Café Allegro have started developing recipes for hot sauces made with local chilis

What is the ketogenic diet, and are there benefits to following it?

Do you know all the talents the members of your team possess? The Bon Appétit team at Washington University in St. Louis thought they did, but recent events brought out talents in team members that until then hadn’t been fully revealed.

Insect products are popping up at supermarkets. Learn more about how they’re produced and their nutritional value.

Lafayette College’s library and campus farm join forces to empower community members to grow their own foods through a free source of organic seeds.