Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.

If you want to level up your boring, soggy salad, dress it twice. The hack is even better when you artfully combine two ...

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce ...

The theme for the 2011 American Dietetic Association’s National Nutrition Month is “Eat Right With Color.” stock.xchng photoA colorful salad adds extra vitamins, minerals and fiber to your meal.

The art of arranging food, known as plating, has entered a freewheeling new phase. ... (above) rest on the outer limit of the plate. Francie’s signature market salad (below) reaches for the edge.

Salad is no longer just a side dish or obligatory menu item for dieters, but a main-meal experience. As consumer interest in salad has grown in recent years, restaurants are revamping or adding ...

Restaurants use this trick all the time: put dressing, labneh, yogurt, or other creamy elements on the plate first. Restaurants use this sauce trick and you should too Skip to main content ...

Quarter the fennel, cut out the solid core and slice it lengthwise as thin as you can. Collect it in a large work bowl. Slice the radishes as thin as you can crosswise and add them to the work bowl.

Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.