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Breaking the Fast From Brazil to Bắc Ninh
Check out these international recipes to jumpstart your morning and revamp your breakfast routine.
by Nixie Strazza
at Northwestern University
Kraft's Gluten-Free Macaroni And Cheese Is Finally Here
I need this.
by Casey Clark
at Hofstra University
Add Salt N Sprinkles to Your Life: The Best Vegan and Gluten-Free Treats!
Sam founded Salt N Sprinkles to show the world that dietary restrictions shouldn’t be a barrier to getting delicious treats! Sam also inspires and supports other BIPOC business owners to strive towards their dreams.
by Momoko Tokuo
at Northeastern University
Insane Chickpea Products You Have to Try Right Now
The secret ingredient you've BEAN missing.
by Sydney Barish
at Emory University
Chefs and Bloggers that Every Foodie Should Follow
Are you an Instagram user and food lover hoping discover new recipes, cooking techniques, or people within the culinary world? If so, you've come to the right place.
by Maura Consedine
at St. John's University
Healthier Halloween Candies That Replace the Classics
These organic halloween candies will allow you to still have the treat this Halloween, but without the trick.
by Bianca Romero
at University of Florida
Top 5 Gluten-Free Foods in Berkeley
Dietary restrictions don't have to mean boring food. Take your friends to these eateries, and they won't even miss the gluten!
by Megan Huff
at University of California – Berkeley
Celebrate The Holidays With Delicious Baked Goods From Senza Gluten
Chocolate pecan and walnut cookies?!
by Casey Clark
at Hofstra University
I Drank Coors New Hard Seltzer Flavors & Ranked Them So You Don’t Have To
Change the course of your hard seltzers.
by Olivia Bria
at University of Connecticut
'Bachelorette' Clare Crawley Loves Daiya's Plant-Based Pizza And So Should You
Pizza party.
by Casey Clark
at Hofstra University
5 Candy Brands That Aren't Terrible For You To Enjoy On Halloween
No tricks, just healthier treats.
by Olivia Bria
at University of Connecticut
5 Smoothie Bowl Toppings You Need to Try
Time to break out your blender.
by Jane Parven
at Emory University