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Turn Your Latte Into Breakfast With This Matcha Oatmeal
So it's even easier to start your day with some nice grassy flavor.
by Amelia Popowics
at University of Michigan
WTF is Natto?
Meet your new favorite, funky, and fermented Japanese soybeans.
by Christa Plamondon
at University of Michigan
6 Brands to Help You Go Plant-Based in 2020
Let's keep that resolution
by Renee Spillane
at University of Virginia
What Happened When I Spoke to Gaby Dalkin from What's Gaby Cooking
Chit chat, eat. More chit chat.... sip.
by Liz Abere
at National Contributor
How Do Pringles Thanksgiving-Themed Roasted Turkey Flavor Taste, Really?
Can they avoid the Oreo hit/miss in their flavoring?
by Ashley Steinberg
at National Contributor
5 Epic My/Mo Mochi Ice Cream Flavors You Have to Try
Be sure to try #1 while it's still in stores!
by Remi Wiseblatt
at National Contributor
Which Plant Burger is Better: Impossible Whopper or Beyond Burger?
The battle of the plant-based burger is on.
by Jennifer Campestrini
at Florida International University
Boulton And Watt Is Home To NYC's Best Mac And Cheese
Ring in the new year right.
by Casey Clark
at Hofstra University
The best homemade holiday treats, as told by Northwestern students
If you're looking to satisfy your sweet tooth, check out what treats Northwestern students are making this holiday season.
by Layna Lu
at Northwestern University
Where to Eat on American University's Campus, Based on Your Zodiac Sign
Whether you subscribe to the idea that astrology, horoscopes, and zodiac signs are accurate representations of real life or not, try something new today and let your zodiac sign pick your dining spot.
by Maggie Mahoney
at American University
Two Recipes for a Japanese-American Christmas
The Melting Pot has added thousands of new delicacies to old Christmas traditions. Here are two East Asian ones.
by Kikue Higuchi
at Northwestern University
Lil Jon Curates Don Julio Party Packs via Postmates to Help Celebrate New Year’s Eve
The party starts when you show up... and when Postmates comes along for the fun, too.
by Liz Abere
at National Contributor
