By Chris Cox, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home. Arugula...

By Amy Reed, general manager and Chris Cox, executive chef, Café Phipps

On Fri., March 23, Phipps hosted its first-ever Waste Not Dinner. Inspired by popular waste-not-style dinner events held in New York and San Francisco — and seen on Food Network — we brought the up-and-coming movement in...

By Kelly Regan, Let's Move Pittsburgh CDC Associate

To increase awareness of children’s health and wellness topics, Phipps' Let’s Move Pittsburgh program presents Food in the News, a column on local, state and national health policies and nutrition related updates...

By Dr. Maria Wheeler-Dubas, Research and Science Education Outreach Coordinator

On this particular walk at Duck Hollow, the red-winged blackbirds intrigued me more than I had ever realized.

By Dr. Maria Wheeler-Dubas, Research and Science Education Outreach Coordinator

While we wait for our tulips outside to bloom, let’s explore a bit of the history and biology of these hallmarks of spring, shall we?

By Dr. Maria Wheeler-Dubas, Research and Science Education Outreach Coordinator

Come meet Song-My Wong and Melissa Secor at this month's Meet a Scientist Saturday!