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The Bloody Miriam: A Classic Cocktail with a Jewish Twist
Finally, a kosher-for-Passover cocktail that doesn't involve wine. This must be why Miriam was always dancing with her timbrels.
by Reni Forer
at University of California – Berkeley
Best Places to Get Sushi in Las Vegas (according to UNLV students)
The students have spoken and now it's time to judge with your taste buds! See if UNLV students recommended your favorite place, or if there's somewhere new you should check out!
by Maebob Enokenwa
at University of Nevada, Las Vegas
WTF is Rijsttafel?
100% here for the coconut flakes.
by Alyson Chatterjee
at University of Michigan
How Aroy Thai's "Thai Chef" Spinoff will Satisfy all your Street Food Cravings
Stroll the streets of Bangkok in one sitting
by Judy Chen
at University of Maryland
I Talked to Chrissy Teigen About McDonald's, and Learned That Hot Mustard Is Always a Must
She's really just like us.
by Ellie Conley
at Spoon HQ
7 Antoni-Approved 'Queer Eye' Recipes That Will Impress Your Bougie Friends
Because what's more impressive than making the most impractical meals practical?
by Helen Citrin
at CU Boulder
10 Korean Snacks That You Must Try
Nostalgic Korean foods for the snackie foodie.
by Gina Kong
at High School
A Ranking of The Best Siggi's Yogurt Flavors
Believe me, it's hard to choose just one.
by Madeleine Platten
at University of Wisconsin- Madison
Celebrate the Year of the Dog With These 7 Boston Chinese Restaurants
The excuse you've been waiting for to indulge in dumplings, noodles, and so much more.
by George Thomson
at Boston University
We Tried 15 Oreo Flavors and Ranked Them from Worst to Best
We tasted them all so you don't have to.
by Dana Le
at University of California – Irvine
Clear Out Your Sinuses at Kelly's Jamaican Food
Kelly's has been serving up deliciously spicy food in Athens for almost 20 years.
by Tristen Webb
at University of Georgia
What Food Network chef are you based on your snack preferences
Do you and your favorite celebrity chef have the same taste in late-night munchies?
by Shelby Yuan
at Harvard University