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Bringing Authenticity To Supermarkets With Somos: An Interview With CEO Miguel Leal
Somos CEO Miguel Leal discusses how traditional, plant-based, regional Mexican dishes can transform grocery shelves in the United States.
by Jonathan Perkins
at Northwestern University
What Brown Dining Hall You Should Try, Based on Your Go-To Boba Order
On meal plan but don't know where to go? Let your boba order do the work for you.
by Lauren Chiu
at Brown University
Food Trends We Predict To See (And Eat) In 2023
Based on science and our own taste buds.
by Kennedy Dierks
at Spoon HQ
Buffalo Sauce: I Put That Stuff on Everything
I've always eaten buffalo sauce when it is coated on chicken wings. But when I visited the origin city of buffalo sauce, I found the creative freedom that can come within a bottle.
by Matthew Weis
at University of Delaware
I Made The TikTok Butter Candle & I Didn’t Hate It
I’m a fan of dairy decor.
by Lauren Dozier
at Spoon HQ
Scientifically Proven Ingredients for When You're Sick
Common ingredients that you already own for your cold, flu, and sore throat.
by Nikita Gounder
at University of California - Berkeley
Velveeta Shells Take Longer Than 3 And A Half Minutes To Prepare, Lawsuit Says
A woman in Florida says so and is suing Kraft Heinz for it.
by Felicia LaLomia
at Spoon HQ
This Sriracha Ramen Gift Set Makes An Iconic Holiday Present
Buy it just for the hard-to-find bottle of Sriracha 👀
by Kennedy Dierks
at Spoon HQ
A Guide to the Kaka'ako Farmers Market
We just found your weekend plans.
by Madelyn Waddell
at University of Hawaii - Manoa
Honest Restaurant: Level Up Your Indian Food
Craving Indian food and the dining hall just isn't cutting it anymore? This article is your foodie guide to help you order the best options Honest Indian Restaurant in Atlanta has to offer.
by Stephanie Yormack
at Emory University
How to Navigate Thanksgiving as a Pescatarian
For all my fellow non-meat eaters out there.
by Sofia Heras
at Emory University
Meet AU's Newest Restaurant: Paper Lantern
Spice up your day with flavorful Asian favorites.
by Elliott Parrish
at American University