NUTRITION AT A GLANCE. Ball State's Health Zone stickers allow students to identify foods that are consistent with different diet regimens, from low-carb to low-fat and low-cal. To help students negotiate the wide range of choices they...

Crispy potato leek pancake with Northwestsmoked salmon, creme fraiche and optionalBeluga caviar topping (see recipe below). "Our catering department has been serving a very popular item at several events. We call it a "Fall Martini" - whipped...

What's simmering in your kitchen? Whatever segment you call home, chances are there's a tall stockpot or two bubbling up with soup

Basic Chicken Chili Joe Eidem, CEC Director Food & Nutrition Services Washoe Health System Reno, NV ...

Savory and comforting, Formaggio Fries tempt diners with an appealing combination of textures and pungent flavors Fresh Pummelo Shrimp Cocktail The “small plates”trend racing through the commercial foodservice segment has pumped new life...

It's hard to argue with the popularity of Asian menu concepts in the noncommercial environment. They offer fresh prepared meals, exhibition-style interest, healthful nutritional profiles, and meal customization—all things demanded by today's...

UC-Santa Cruz Director of Residential Dining Alma Sifuentes (r.) with student organizers Tony LoPresti and Suzanne Langridge, who advocated bringing Fair Trade coffee to the campus. Kraft's All Life brand coffee is looking to make an impact...

This Tuscany Chicken Ciabatta sandwich is a signature item on the menu of Sodexho's Jazzman's Café. The recipe uses Black Olive Paste and Red Pepper Mayonnaise as "special sauce" ingredients. If the low-carb craze couldn't topple them off...

CULINARIANS AT WORK. Some of the more than 125 college chefs gathered for the most recent Tastes of the World gathering. The chefs are shown engaging in the Hot Food Competition, the only such competition sanctioned this year by the...