Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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Street food evolves to keep up with changing tastes

Following consumer demands for more authenticity and adventure, street food is moving indoors with a growing variety of flavors and global cuisines.


National Vegetarian Month gives an extra boost to Aladdin’s healthy eating initiatives

During October, the company’s college dietitians promote wellness through pop-ups, chef demos and plant-forward recipes.

October is National Pasta Month, and these five recipes make a tasty way to celebrate.

The grilled cheese sandwich is a classic, craveable comfort food that’s a favorite across generations.

The chef-owner calls his New York City restaurant “a fever dream of Italian-American food” and the most personal project of his career.

In its new proposed rule to update the definition of “healthy” on packaged food labels, the Food & Drug Administration is cracking down on sugar and nutrient fortification of junk foods.

The South Dakota Human Service Center employs three times as many inmates as Cura staff, but GM Tina Flood tailors the job to the person and celebrates everyone in big and little ways.

While the number of vegans remains relatively small, there’s a growing group of flexitarians—diners who want to alternate meaty meals with plant-based or veggie-forward dishes. These five flavorful, scratch-made recipes will help meet that demand.

Technomic’s latest Global Menu Innovation report reveals what’s trending from Argentina to the U.K.

COVID was a catalyst for mental health issues and substance abuse among many close to higher-ed campuses. Here’s how one school is tackling the crisis head on.

It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.

Some of chefs’ favorite ingredients are threatened by drought and other forces of nature, but there’s still time to take action.

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