Crème Brûlée Challah French Toast that's Worth Getting Out of Bed For
The caramelly, creamy flavors of this breakfast food classic demands only "chef kisses"
by Rory Powell
at University of California - Berkeley
This Charcuterie Chalet Will Blow The Roof Off Your Holiday Party
Over the river and through the woods, to the cold cut house we go!
by Lauren Dozier
at Spoon HQ
The Absolute Best Way To Make Hot Chocolate
The creamiest, thickest consistency you've ever seen. 👀
by Felicia LaLomia
at Spoon HQ
Desserts You Need to Make this Holiday Season
Thanksgiving's over, but we're not done eating. Here are my favorite treats to make during the holiday season.
by Annie Kaser
at Emory University
Oxbow Market: The Ultimate Fall Food Hall
Who knew pear pizzas would be a hit?
by Hannaniah Grace Ortizluis
at University of California - Berkeley
Best Festive Treats to Make at Home for the Holidays
Because it is finally the holiday season it is time to bring out the pumpkin candles and chai lattes, but don't forget about the delicious treats!
by Skye Murphy
at Tulane
3 One-Bowl Recipes for Your Thanksgiving
by Spoon HQ
at Spoon HQ
DIY Butterfingers: From Candy Corn Leftovers to Homemade Halloween Candy
“Be the house with the best Halloween candy this year by serving your own, from-scratch Butterfinger candy bars!”
by Max Moran
at University of California - Berkeley
Food in Film: Ratatouille’s Fresh Ingredients and Self-Taught Cooks
Ratatouille's fresh recipes, perfect for chefs of any skill level, dazzle in their simplicity.
by Britney Wu
at University of California - Berkeley
Spice Up Your Fall Dinners With These 5 Butternut Squash Dishes
It may start getting cold outside, but these recipes are fire.
by Lauren Zami
at CUNY City University of New York
Food in Film: Studio Ghibli’s Nostalgic Homage to Home-Cooked Meals
Director Hayao Miyazaki takes the term “comfort food” to the next level.
by Britney Wu
at University of California - Berkeley
Vegan Chipa: Paraguay’s Gluten-Free “Cheesy” Bread
This is a recipe that can be embraced across cultures and backgrounds.
by Angeli Lohner
at University of California - Berkeley