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What's In Your Holiday Meal?
Fill up your plate—your favorite Thanksgiving foods provide more than warm memories
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Pumpkin: A Powerhouse of Nutrition and Fall Flavor
Harnessing the power of pumpkin through two seasonal recipes
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The Benefits of Eating Local
Good for the environment and good for you
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Allergy Awareness and Safety
Definitions, unusual names, and substitutions for Top 8 allergens
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March is National Nutrition Month®
In celebration of the 2018 National Nutrition Month campaign, HandCut Foods shares 4 ways to "Go Further with Food".
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ChefField Events Has a New Website!
Check out ChefField Events' new website for catering menus and begin planning your next meeting or party.
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Integrating Healthy Food Choices into Corporate Wellness Programs
Studies link healthy food options to increased productivity and long-term corporate savings.
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Nutrition Corner: The Importance of Breakfast for School-Aged Children
Breakfast has been long-regarded as the most important meal of the day—but why?
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Recipe: Overnight Oats
January is National Oatmeal Month! Learn a new way to incorporate the healthy grain into your diet.
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Bûche de Noël, Unfolded
A look at the history and assembly of the commonly named "yule log"
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Chef Spotlight: Brendan McDermott
Brendan brings classic technique and award-winning instruction to HandCut Foods.
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Nutrition Corner: Healthy Eating Over the Holidays
Holiday eating tips from Cristian Mendoza Jarquin, MS, RD, LDN
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Cooking Up Change
Student chefs across Chicago are proving it’s possible to create delicious school meals that meet high nutrition standards.
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Turkey 101 – Tips from Pros
Crispy on the outside, juicy on the inside—the perfect Thanksgiving turkey can be yours.
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Recipe: Granola Bars
Make a batch of wholesome granola bars on the weekend and you’ll cruise through your morning routine all week.
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Building Smart Habits Around Sweets
Help children develop healthy habits that will last a lifetime.
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Recipe: Quinoa & Black Bean Chili
Learn how to make our vegan (and gluten free) quinoa chili—a favorite among every age group!
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Asian Carp – Would you eat it?
Students from Catherine Cook School explore the culinary possibilities for dealing with the invasive species of Asian carp.
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