With plants ‘masquerading’ as meat in traditional Cajun dishes, the dining services team at Hendrix College in Arkansas put on a very festive Fat Tuesday event with nary a gator sausage or crawfish to be found.

Featuring the complex flavors of the cuisines of India, Sri Lanka, Pakistan, Afghanistan, Bhutan, Nepal and Bangladesh, in-depth Taste of South Asia event was a culinary collaboration between UCR’s dining team, the South Asian Federation and the...

Does it Dilla asks (and answers) the question: What isn’t great in a quesadilla? Here’s how Marist College’s Sodexo food service team adds fun to the fight against food waste.

Stand-up and cheer pork flavor at Super Bowl LIV, Thai chili-glazed pork flavor at a corporate dining room and down-home Soul Food pork flavor on campus: These are just a few ways to turn pork into a bold, beautiful menu item.

The colorful transparency and light of art exhibit Tiffany in Bloom: Stained Glass Lamps of Louis Comfort Tiffany exhibit leads Chef Doug Katz and Bon Appetit Management Co. crew to embark on artistic culinary journey using winter citrus, stained...

From nachos to cheesesteaks, the concessions and recreations team at the Texas mega stadium called Jerry World is delighting sporting fans at games.

Where there’s smoke, there’s flavor. Whether or not you smoke your own meat and whichever sauce your customers swear by, here are some incredible ways to use pure and simple barbecue bliss as part of attention-grabbing new menu items in colleges...