If you never thought about grilling your fruit it’s time to start. When fruit is placed on the grill it caramelizes and its flavor intensifies. The recipe calls for apricots but they can easily be swapped out for another seasonal fruit such as peaches.
Drinking kombucha? Take a moment to understand the science behind pasteurized vs unpasteurized.
Forget boring salads. Fresh figs, bright mint, spicy watercress, and walnuts come together to form a gorgeous salad that takes under 10 minutes to make.
Read what the science says about monk fruit sugar, the newest zero-calorie sweetener getting buzz.
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!).
Executive Chef Ted Mathesius was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago
Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing.
What’s the buzz? Activated charcoal drinks: Black is the new green (juice). But take a look at what the science says.
For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.
The protein and fiber-packed chickpeas in this gluten-free salad will keep you energized all day.
Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.
Recovered food and upcycled food scraps have been the stars of sold-out dinners across the nation in the past few years. Check out these tips for how you can be crafty in the kitchen.