The Guide to Which Restaurants Are Open During Mardi Gras
It's called "Fat Tuesday" for a reason.
by Emma Fein
at Tulane
The Debate Between Red and Green Grapes is About More Than Just the Color
Make America grape again.
by Emma Fein
at Tulane
A Definitive Guide to the Best Lobster Rolls in Nantucket
Bring in the dancing lobsters.
by Emma Fein
at Tulane
How Food Is Giving Flavor to the Fashion Runway
It's all about the angles.
by Emma Fein
at Tulane
Toll House Pre-Made Cookie Dough Can Never Replace Baking From Scratch
There's nothing quite like a homemade chocolate chip cookie.
by Emma Fein
at Tulane
This Club Delivers Desserts to Your Doorstep and I'm a Member
Because The Breakfast Club is so 1985.
by Emma Fein
at Tulane
Writing for My High School Newspaper Helped Me Realize My Passion for Food Photography
It wasn't always a piece of cake.
by Emma Fein
at Tulane
The Surprising History of the Doughnut and Why They're Hollow
Be glazed and confused no more.
by Emma Fein
at Tulane
A Sprinkle of The History on Your Favorite Topping
They make for both a sweet taste and aesthetic.
by Emma Fein
at Tulane
