Menu Trends

We’ll wait while you do a double take. That’s not filet mignon…it’s porcini-dusted turnip steaks. Taking a giant leap for elegant plant-forward cuisine, Executive Chef David Kuzma of Yale University developed this recipe to mesh with Yale Dining’s...

Grain bowls, noodle bowls, acai bowls and pitaya bowls are hotter than ever. Here’s how to make bowls that get noticed with bright colors and knockout flavors.

Strike up the mariachi band and keep that Cinco de Mayo feeling going all summer with these ideas for a fun, festive fiesta.

Pitchforks, an all-vegan food station that opened in the fall, has quadrupled lunch sales.

Rutgers University’s takeout menu gets a healthy, plant-centric revamp.

Recent pop-up events at Belmont and Lipscomb Universities in Nashville gave students a taste of what the exotic Asian fruit can add to traditional barbecue dishes.

First-ever collaboration between a marketing class and nutrition services results in a cool new coffee corner.