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Vegan Piña Colada Ice Cream
If you love piña coladas...
by Bella Ancona
at University of Kentucky
I Tried 4 DIY Food Face Masks, Here's How They Worked For Me
Even better than eating food might just be smearing a bunch of it on your face.
by Jennifer Campestrini
at Florida International University
This Charoset Passover Cocktail Will Make Your Seder Even Sweeter
Even Pharaoh wouldn't have been able to say no to a cocktail this delicious.
by Reni Forer
at University of California – Berkeley
The Perfect Herbal Lemonade Just In Time For Spring
This isn't your average lemonade stand bevvy.
by Caroline Haywood
at University of Michigan
Top 3 Easy Vegan Ice Cream Recipes You Need to Try
The best dessert in the world made even better.
by Jennifer Campestrini
at Florida International University
Meals to Indulge in at Tito's Burritos & Wings
It's all good, Tito's Burritos & Wings' dishes are great!
by Samantha Kaplan
at University of Arizona
7 Creative Ways to Incorporate Hummus into Your Week
Words cannot express hummus I love this spread.
by Susy Cohen
at Florida International University
3 Guilt-Free Flourless Brownie Recipes All Chocolate Lovers Need
No need to feel guilty with these brownies - they're actually good for you!
by Jennifer Campestrini
at Florida International University
Sweet and Spicy Chickpea Wraps
These wraps are sweet and spicy with the perfect crunch to satisfy all of your cravings.
by Genevieve Feister
at Michigan State University
This Microwave Pineapple Upside-Down Cake Can be Made In a Mug!
This pineapple upside-down cake is easy and dorm friendly. Whip it up in 10 minutes for National Pineapple Upside-Down Day on April 20!
by Alaina Mencinger
at Boston University
What Snack Should You Eat Based on Your Final Four Team
Even though your March Madness bracket might be destroyed, there’s still time to save your snack game by the Final Four.
by Jacqueline Weitz
at Colgate University
How Tahini is Taking Over the Dessert Scene in 2019
Five dessert recipes that are making tahini one of the most drool-worthy ingredients of the year.
by Jacie Legois
at Iowa State University
