Segment: B&I

Latest Articles

Pages

Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.

The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

Skewered foods are a favorite on the grill and offer easy portion control.

Pages