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Cavatina: An Insider's Guide To One of The Best Restaurants in India

A tucked-away Goan fusion restaurant is the only place you'll ever need to visit for a true culinary experience.

by Anisha Johnson at Emory University

Adventurous

Too Good To Good: The App Minimizing Local Food Waste

If it’s too good to go, take the food with you to help limit food waste and create a greener planet!

by Layal Srour at National Contributor

Bold

We Could Lose Our Favorite Foods to Extinction

We spoke to reporter Dan Saladino on his new book, which tackles the alarming lack of food diversity.

by Audrey Silalahi at National Contributor

Adventurous

Too Good To Go Brings Mission to Minimize Food Waste to Chicago

The Denmark-founded organization combats food waste by partnering with local restaurants and grocers.

by Sarah Meadow at Northwestern University

Curious

Starbucks Plans to Phase Out Iconic Disposable Cups

Goodbye, paper and plastic!

by Kennedy Dierks at Spoon HQ

Caffeinated

What Is Kimchi, the Ultimate Staple in Korean Cuisine?

Kimchi has been a staple in Korean culture for generations. The question is, what makes it so iconic?

by Amy Chun at National Contributor

Nostalgic

Four Recipes to Get You Ready for a Meatless Monday March

Four days, four ways to go meatless.

by Rebecca Casel at Emory University

Healthy

How to Tell If Your Ketchup Is Vegan

It’s complicated.

by Kennedy Dierks at National Contributor

Healthy

Potato Milk Might Be the Trendiest Plant-Based Milk Yet

The versatile spud has reached its final form.

by Kennedy Dierks at National Contributor

Viral

Reduce, Reuse, Repurpose: 4 Ways to Save Your Fruit Scraps

Peel it, don’t trash it!

by Rachel Tian at University of California – Berkeley

Broke

Introducing Misfits Market: An Online Grocer for Edible Deviants

Misshaped foods deserve to be eaten too.

by Nikita Gounder at University of California – Berkeley

Healthy

My New Packed-Lunch Purse Essential: Jacobsen Co’s Sea Salt Slide Tin

Stylish salt on-the-go: because there is nothing worse than under-salted food.

by Laila Adarkar at National Contributor

Solidarity