Bon Appétit Management Company

What are “macros” and how do I count them? Is it a good tool for weight loss?

If you don’t already appreciate cabbage for its immune and gut health-boosting properties, then love it transformed into this charred, tender, deliciously dressed-up version of itself.

Executive Chef Greg Lowry and Sous Chef Matt Lovelace from Phillips 66 in Houston were honored to be among a handful of acclaimed chefs invited to participate in the Heritage Fire Snowmass in Aspen, CO.

Poaching can feel intimidating, but it’s actually a quite simple cooking technique. Make this beautifully poached wild salmon in minutes to serve over whole wheat pasta and vegetables, all by itself, or even on a sandwich the next day.

What’s the buzz? In the endless battle between low-carb diets vs. high-carb (low fat), it seems like following either may contribute to a shorter lifespan, says new study. What does the science say?

Hummus is great but it’s not the only spread in town. Try this. Roasted eggplant and garlic come together to create a luscious, smoky dip that will have you coming back for thirds.

Is dark chocolate actually good for you? How do I know which type to choose and how much is healthy to eat?

Director of Culinary Operations Ty Paup and the Bon Appétit team at Brown University put together a special beer pairing dinner that featured some of New England’s finest craft beers.

What’s the buzz? Adaptogens might be the mystical medicinal tonics that can bust your stress naturally.

Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.