Will Guidara dishes on new concepts and other expansion plans for his Make It Nice restaurant group with partner Daniel Humm

Flavor drives demand for plant-based specialties

Mirabelle in Beaver Creek, Colo., grows its own ingredients onsite in a greenhouse dome

+TogetherSeattle is designed to raise money and awareness

Einav Gefen, corporate executive chef for Unilever Food Solutions, talks about the adaptation of Baja cuisine on menus in the California city.

Cross-use of ingredients is a boon to the bottom line

Freekah, farro, millet and more will appear across the menu