News
Reviews
Lifestyle
Recipes
Cities
Campuses
About
Lunar New Year: College Edition
College doesn't have to stop you from having a proper Lunar New Year celebration. Follow me and my friends as we bring in the year of the Rabbit. Recipes included!
by Hana Chalmers
at Northeastern University
The 5 Food Experiences In Hawaii I’ll Never Forget
From pancakes to plate lunches, come see my food experience in Hawaii.
by Moriah House
at Florida State University
Lake Forest's Le Colonial Serves Up Sophistication
This restaurant features dishes with complex flavor palettes.
by Maya Benjamin
at Northwestern University
Whiskey Bird In Atlanta Is Where American Cuisine Meets Asian Fusion
Looking to try a new restaurant in Atlanta? Whiskey Bird should on your list.
by Maya Arie
at Emory University
Must-Try Restaurants in New York City: A Visitor's Guide
For anyone visiting the Big Apple and looking forward to enjoying some delicious food, you're welcome.
by Sofia Heras
at Emory University
Everything You Need To Know About Fish Sauce
The intense, super flavorful sauce needs to be a staple in your pantry.
by Collyn Ballentine
at National Contributor
15 Super Bowl Snacks From Trader Joe’s When You Can’t Be Bothered To Cook
And most are less than $5.
by Kennedy Dierks
at Spoon HQ
These Foods Would Send A Victorian Era Child Into A Coma
Fried oreos + child from 1800s = immediate fainting.
by Natalie Willis
at Spoon HQ
It's About Time Japanese Street Food Came To Evanston's Streets
Tomo Japanese Street Food opens in Evanston. This is what you need to try.
by Alexia Kadota-Browner
at Northwestern University
The 18 Best Food Subscription Boxes For College Students & Recent Grads
From snack boxes and meal delivery kits to fancy whiskey and wine subscription services, this list has a gift for everyone.
by Kaitlin Owyang
at University of California — Davis
20 Easy Recipes To Make With Your Air Fryer
Got one for the holidays? Here's what to cook in it.
by Kennedy Dierks
at Spoon HQ
Food Trends We Predict To See (And Eat) In 2023
Based on science and our own taste buds.
by Kennedy Dierks
at Spoon HQ