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Health & Nutrition

Organic Trailblazer Nora Pouillon Reflects on Her Legacy

Part of what excites Nora Pouillon about the future is the uncertainty. She has helmed her eponymous Washington, D.C., restaurant for so long that one employee, who swam across the Rio Grande when he was 17, is now approaching middle age.

The Healthy Fats Coalition Comes to Life

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 a moment—they’re here to stay, as an essential part of the American diet.

Peanuts are Now Healthy, According to the FDA

America’s favorite nut has a new descriptor, healthy. Peanuts are now classified as healthy due to their high levels of unsaturated fats that provide a source of plant-based protein and overall beneficial nutrient profile, according to new guidelines issued by the Food and Drug Administration (FDA).

Texas Chef Marcus Paslay is a Food Purist

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.

What Exactly is a Superfood?

There’s a lot of chatter about superfoods, but not a lot of clarity on the subject. Superfood, as defined by Datassential, is a non-medical, non-scientific term commonly used to describe nutrient-rich foods—such as fruits, vegetables, grains, dark leafy greens, salmon, nuts, seeds, and more—that are thought to provide functional health benefits.

Woods Hill Table Makes Good on the Farm-to-Table Promise

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. Local sourcing was going to be her gospel and she wanted like-minded eaters to finally discover a place they could dine without guilt.

US Foods Centers on Sustainability in Latest Product Line

Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of. Breakfast titan Denny’s transformed its pancakes into a “50 percent fluffier” edition made with real eggs and fresh buttermilk.

P.F. Chang's New Menu Offers More Than 40 dishes at 600 Calories or Less

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. It also emphasizes 16 gluten-free options, several vegetarian entrees and offers guests more than 40 delicious dishes that are 600 calories or less.

Firebirds Wood Fired Grill Honored for its Commitment to Fresh Produce

Sometimes the sincerest form of flattery is complete surprise. Steven Sturm, the corporate executive chef at Firebirds Wood Fired Grill, a 39-unit polished-casual dining chain, had never heard of the Produce Excellence in Foodservice Award when he discovered he was on this year’s short list.

Green Thumbs in the Kitchen

Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers. As the fascination with fresh and local grows, it may be impossible to name such a chef.

The HALO Effect

Early each morning, Scott Magnuson hangs a sign on his office door at The Argonaut asking for a few moments of tranquility. Employees know, for at least the next 30 minutes, to put any concerns or questions they might have about the coming day on hold.

Sporting Polished Dining

The typical sports bar has moved well beyond a drab, male-dominated environment that offers a bunch of televisions and a limited menu of beer and pub grub. These days, sports bars—often with names like alehouse, pub, roadhouse, and tavern—have bright, cheery interiors and plenty of food and beverage choices.