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Celebrating National Chocolate Day at the University of Michigan
The Spoon Michigan Chapter teamed up with MDining to celebrate the culinary miracle of chocolate in honor of this national food holiday.
by Maddie Ross
at University of Michigan
The Science Behind the Genetically-Engineered Impossible Burger
You're telling me this isn't meat?
by Kinsey Long
at University of California – Berkeley
This is How Bagels Unlimited Came to Life
This intimate breakfast and lunch restaurant has been serving Gators and Gainesville residents for 27 years.
by Nomfumo Manaba
at University of Florida
I Tried 8 Types of Popcorn So You Wouldn't Have To
Battle of the Popcorn - which is the best option for this classic snack?
by Rachel Morrison
at University of Southern California
The Best Cookie Dough Mix-Ins You Can Buy at Paws & Go
Switch up your favorite cookies with these delicious mix-ins.
by Allie Blank
at Washington University in St. Louis
I Miss My Mom's Cooking and Here Is How I'm Dealing With It
Honey, I cooked the kids. Please send instructions or help...or maybe do it for me?
by Mehr Sahota
at University of California – Berkeley
5 Fast Food Restaurants Serving Plant-Based Meat Items
Plant-based meat is finally having its moment.
by Samantha Spindler
at University of Michigan
Get in Your Fall Feels with These Limited Edition Treats
Fall is here, and you know what that means. Fall flavored EVERYTHING. Here's a roundup of our favorite treats you'll find in your local supermarket.
by Jessi Schlicht
at Bucknell University
How to Crush Your Fitness Goals Amidst A Busy College Schedule
No matter how busy our schedules can get, we all have the power to get active at least once a day.
by Alexa Truong
at University of California – Berkeley
Nostalgic Foods: Meals That Remind You Of Home
by Agnes Eigo
at Hunter College
An Ohio State Football Player's Game Day Food Versus Yours
What do Justin Fields and JK Dobbins eat on game day?
by Claire Krabacher
at Ohio State University
Why You Should Stop Using Artificial Sugar
Splenda? Sweet & Low? Equal? No. Cane sugar? Yes.
by Ally Rosen
at University of California – Berkeley
