Bon Appétit Management Company

Massachusetts Institute of Technology in Cambridge, MA, boasts sweeping vistas of the Charles River and Boston’s impressive skyline. It also now boasts something else: a rooftop farm.

In celebration of National Hispanic Heritage Month, Adobe’s North American cafés offered menu specials to honor the vibrant culinary traditions of several countries with historical links to Spain

Lists ranging from Princeton Review’s Best Campus Food and the Daily Meal’s 75 Best Colleges for Food to Forward’s Best Colleges for Jewish students show that Bon Appétit teams are dishing up what it takes to make students happy.

Patrick McElroy, Bon Appétit’s executive chef at Washington University in St. Louis, shares what goes into making America’s Best Campus Food.

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.

I hear that soy contains estrogen and too much of it can cause cancer. Is it safe to consume?

Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.

When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

Everyone’s talking about getting funky with your food. Is it really that good for you — and is it safe?

If you’re not already eating fermented foods, what are you waiting for? Good for your gut and made with just a few ingredients, sauerkraut is a good place to start.