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I Tried All of The Collaborative’s Products
One of the rising vegan yogurt brands, I wondered how do their products taste? After trying ten of their products read on to find out what I discovered!
by Mackenzie Laverick
at University of Vermont
Four Knives That Save Kitchen Lives
We're here for you, foodies.
by Liz Abere
at National Contributor
Here’s How Millennials and Gen Z Are Fighting Sunday Scaries
It all comes back to ice cream.
by Maddie Hiatt
at Spoon HQ
What Ben & Jerry's Flavors Would These Shameless Characters be Obsessed with?
"This is not a dictatorship. This is America. Give me liberty, or give me meth." (Frank Gallagher, S7)
by Sara Klimek
at University of Vermont
Trader Joe's New Pumpkin Items You Need to Try This Fall
Fall is officially here!
by Sophie Bass
at Syracuse University
The 5 Best (and Worst) Saint Louis French Fries, Ranked and Rated
French fries are a side that can either make or break the meal. Let's see which Saint Louis fry gets the best rating out of 10.
by Greta Nagy
at St. Louis University
Why The Crack Shack Is NOT Just a Glorified Chick-fil-A
It’s cluckin’ legendary. Chick-fil-A? Cock-a-doodle-who is she?
by Grace Danon
at University of California - Los Angeles
Häagen-Dazs Is Bringing Back Their Peppermint Bark Ice Cream & Desserts On October 1
I'm gonna just fly right past PSL season.
by Maddie Hiatt
at Spoon HQ
New From McDonald's: Chips Ahoy! McFlurry and Spicy Chicken McNuggets
Who doesn't love new product launches?
by Liz Abere
at National Contributor
The Top 5 TikTok Food Hacks You Need To Try
Upping your culinary game, 15 seconds at a time.
by Grace Jaeger
at Northwestern University
All the Foods You Need to Put Trader Joe's EBTB Seasoning On
Everything but the Bagel Seasoning is the key to flavor in my kitchen!
by Sara Klimek
at University of Vermont
LetterpressChocolate
As pavers for a bean-to-bar chocolate shop in Los Angeles, Letterpress Chocolate has a variety of unique, single-origin chocolate bars. We have the pleasure to interview its owner David and taste three of their bars.
by Emily ZiXin Xing
at University of California - Los Angeles