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Eating the Indian Way: Cultural Food Traditions and Habits
The art of Indian cooking is just as pertinent to the way of life as the traditions that culminate in eating the food. In India, there are food practices upheld across myriads of households that may have spiritual significance on the mind and body.
by Neha Sunkara
at University of Houston
Krispy Kreme's New Twix Donuts Are Decadent Masterpieces
You dough-nut wanna miss this epic, first-ever collab.
by Kennedy Dierks
at National Contributor
Special K Brown Sugar Cinnamon Cereal Collab
Because who doesn't love a bowl of cereal?
by Isabel Macpherson
at University of California - Los Angeles
McDonald's Is Bringing the Shamrock Shake Back Early
It's about time.
by Kennedy Dierks
at National Contributor
British Snack Foods That Every American Deserves In Their Life
The British may not be the kings of the culinary world, but their snack foods are some of the most underrated cuisine out there.
by Madyn Sullivan
at St. Louis University
The Squishmallow Craze Is Now Coming for Gen Z Foodies
The adorable food-inspired plushes are taking over Gen Z's social feeds and their hearts.
by Anna Arriaga
at National Contributor
Cheez-It Puff’d: A Twist on Your Favorite Cheesy Snack
It’s a bird…it’s a plane…no it’s Cheez-It Puff’d?!
by Reilly Chin
at University of California - Los Angeles
Dolly Parton Is Making a Musical About Taco Bell's Mexican Pizza
The Taco Bell fan and country singer has a new project up her sparkling sleeve.
by Anna Arriaga
at Spoon HQ
4 Ways to Change up Plain Rice for the Better
4 simple and delicious ways to spice up your rice.
by Lauren Chiu
at Brown University
Dolly Parton Just Released a Southern-Inspired Cake Mix Collection with Duncan Hines
A match made in heaven.
by Anna Arriaga
at National Contributor
The 12 Best Store-Bought Soups, Stews, and Chilis You Can Cook in Your Dorm
No stove-tops, can openers, or Dutch ovens required.
by Kennedy Dierks
at National Contributor
Taco Bell's Iconic Mexican Pizza Will Return This Spring
Thanks, Doja Cat!
by Lauren Dozier
at Spoon HQ