A Taste of Gainesville: Local vs. Chain Favorites
In light of an increase in chain restaurants around Gainesville, one has to wonder — how do they stack up against long-time local favorites?
by Ria Pai
at University of Florida
It's About Time Japanese Street Food Came To Evanston's Streets
Tomo Japanese Street Food opens in Evanston. This is what you need to try.
by Alexia Kadota-Browner
at Northwestern University
Refreshing Dragon Fruit Boba Now at Bento: The Perfect Remedy for a Hot Day
In celebration of their 20th anniversary, Bento mixes boba, yuzu and dragon fruit in this limited-time drink.
by Caia Reese
at University of Florida
The Answer to Your Prayers: Plant-forward Picnic Opens in Evanston
Owner Jack DeMar discusses the opening and influences of Evanston’s long-awaited salad place.
by Nixie Strazza
at Northwestern University
The Best Places to Eat in Universal Studios
The Universe is your oyster.
by Cassidy Orr
at High School
This Off-Campus Meal Plan Will Change Your Life
Gone are the days of sad dining hall meals—say hello to your new go-to.
by Jane Schmid
at University of Michigan
10 Must-Try Asian Restaurants in Providence
Authentic Asian food at good prices.
by Wen Yuan
at Brown University
Top 12 Valentine's Day Gifts For Your Healthy-Eating, Fitness-Obsessed Beau
If you are one of the million people struggling for gift ideas for Valentine's Day, this is your place to get some inspiration.
by Nona Bankova
at City University of New York
What are the New Food Places at UBC?
University of Building and Construction (UBC) brought us some new places.
by Kyoungmin (Kelub) Roh
at University of British Columbia
Not All Wine Is Vegetarian or Vegan, and I'm Shook Because of It
This probably hasn't occurred to you while slapping the bag.
by Ally Hardebeck
at Johns Hopkins University
The Best Touristy D.C. Food Truck For Your Cravings
Because long lines are overwhelming.
by Samantha Shekarchi
at Georgetown University
A Definitive Ranking of Starbucks' Breakfast Options
After all, breakfast is the most important meal of the day.
by Shayne Messing
at Penn State University