The visual appeal of your food matters just as much as its taste. I’ve watched the transformation of food plating from a ...

Avoid plating items that oxide quickly after being cut, such as artichokes, apples, pears, and avocados. They can lose their vibrancy and appeal that will make your plate of food look delicious ...

Give your food some space. Only about two-thirds of your plate should be filled; one guideline for a nicely-balanced plate is 50 percent veggies, 25 percent protein, and 25 percent starch.