A group of like-minded organizations, companies, and individuals formed the Healthy Fats Coalition, a new educational initiative dedicated to the proposition that healthy fats aren’t merely having ...
Health & Nutrition
America’s favorite nut has a new descriptor, healthy.
There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch. ...
There’s a lot of chatter about superfoods, but not a lot of clarity on the subject.
Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants.
Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of.
P.F. Chang’s Farm to Wok food philosophy comes to life in its new menu, highlighting scratch kitchens, wholesome, simple ingredients, and the power of the fiery wok.
Sometimes the sincerest form of flattery is complete surprise.
After a successful debut in 2015, the James Beard Foundation has once again partnered with the Mushroom Council to host the Blended Burger Project.
Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers.