Have you met muesli? It’s similar to granola but rather than mixing in oil and honey prior to baking, you toast the grains plain and add your own honey upon serving (yes, you control the sugar!).
The Bon Appétit Blog
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From Farming to Fellowship: Purchasing as a Path to Progress
- Blog
Bon Appétit’s newest Fellow, Peter Todaro, is passionate about redeveloping and strengthening local food systems.
On the Road with Healthy Kids in the Bon Appétit Kitchen
- Blog
When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.
Wellness Tips: Nature’s Candy – How Sweet Is It?
- Blog
Should I be worried about the sugar content of fruit?
Venti Volunteerism From Starbuck’s SODO Kitchen
- Blog
Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington
The Buzz: Caffeine and Hydration
- Blog
What’s the buzz? Caffeinated beverages hinder hydration — or do they? What does the science say?
Bon Appétit Tastes the Impossible… First!
- Blog
Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!
Citrix – Raleigh Doesn’t Let a Flat Tire Deflate Italian Beef Dreams
- Blog
Catering Attendant Treisha Hall and Executive Chef Toby Pace go above and beyond to fulfill a Citrix employee’s Italian beef dreams
Getting Dirty at St. Timothy’s Campus Farm
- Blog
At St. Timothy’s School, an all-girls private high school in Stevenson, MD, just west of Goucher College, the Bon Appétit team is lucky enough to be able to buy from the productive campus farm, called Redlands Farm
Curing Caviar from Water to Table at The Commissary
- Blog
Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.