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The Bon Appétit Blog
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Recipe: Spicy Sweet Potato and Spinach Breakfast Hash
- Blog
Bring color and nutrients to your breakfast game with this savory vegetable hash that has a spicy kick. Serves 4.

Employee Spotlight: Chris Smith, From Dancer to U Penn Executive Chef
- Blog
The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.

Ask Mickey: Hydration Help
- Blog
I know I’m supposed to drink 8 glasses of water per day, but it’s just so boring. How else can I stay hydrated?

Bon Appétit Chefs Recruit Le Cordon Bleu Students
- Blog
Most culinary school students do it for the love of the profession — and expect grueling, family-unfriendly hours, and low pay when they graduate. But Le Cordon Bleu students were thrilled to learn about an better path, with Bon Appétit.

Fork to Farm Grant Update: Garden Treasures Is Growing Greenhouses
- Blog
Garden Treasures used its grant money to buy and ship greenhouse posts for six of the 10 greenhouses they had acquired from retiring Oregon farmers and built two of them with help from volunteers.

Recipe: Ginger-Lime Spa Water
- Blog
Cool, a bit spicy, and free of added sugar, this simple beverage is hydrating and healthy, while still feeling like a treat. Makes 8 cups.

Campus Farms Sprout at Corporate Headquarters and Public Venues
- Blog
Campus farms aren’t just for college students anymore. In the past decade we’ve seen a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

Employee Spotlight: Wrappin’ with Robert Scott
- Blog
Longtime Bon Appétiter Rob Scott is a rock star on the Wash U campus.

Ask Mickey: Meal Times and Frequency
- Blog
Is it better to eat several small meals throughout the day or just breakfast, lunch, and dinner?