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Claire Saffitz of Bon Appetit is bringing back gourmet versions of your favorite childhood snacks
Claire Saffitz, a professional pastry chef in the Bon Appetit Test Kitchen, recreates gourmet versions of classic childhood snack foods while entertaining millions.
by Sarah Kate Padon
at Northwestern University
Tessemae’s: The Company offering Condiments 2.0
Organic Chocolate BBQ Sauce. Need I say more?
by Isabel Salken
at University of Virginia
Food Trends to Expect in 2020
Wondering what to expect in the coming year? Here's a sneak peak of what's on the rise food-wise for 2020.
by Lilly McCuddy
at University of Michigan
How to Make Your Favorite Baked Goods Chanukah-Themed
Because an eight-night holiday means you'll get lots of opportunities for dessert.
by Allie Blank
at Washington University in St. Louis
How to Make the Best Boozy Hot Chocolate
Here we only got one rule, never, ever let it cool.
by Alexa Rosenberg
at University of Alabama
Importance of Baking: How Cakes and Pies Changed My Outlook on Food
Get ready to throw away that boxed cake and canned frosting.
by Sydney Hanzalik
at University of California – Berkeley
Best Hanukkah Treats To Try This Holiday Season
There's way more than just challah.
by Nicolette Cure
at Emory University
Matzah Ball Soup: A Magical Medicinal Liquid
Moms and Bubbies know best.
by Kayla Schwartz
at Boston University
I Tried Avoiding Added Sugar for Three Months
Here's how I stifled my sugar addiction and learned that sugar is not actually the ultimate enemy.
by Grace Miller
at University of Michigan
10 Christmas Traditions That Will Brighten Your Spirits
Have a holly jolly holiday!
by Emily Deszpoth
at Queen's University
At the Dinner Table With Japanese Comfort Food: The Gaijin Way
You've either heard the term and had no idea what it meant, or you've felt exactly what it implies, you just don't know it. A new book combining complex and comfort into Japanese dishes to make it easy to put together for all of us, well, "gaijin".
by Jaein McKnight-Sur
at University of San Francisco
How I Used My Love for Food to Engage Boston Public School Teens
Because food is the ingredient that binds us together.
by Marisa Palace
at Northeastern University