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The Ginger Craze: Is It A Fad or A Fortune?
Ginger: you either love it or you hate it. Try incorporating these ginger related items into your daily diet and check out its' amazing effects first-hand.
by Elise Huff
at Southern Methodist University
We Tried Vegan Yogurt Alternatives: Which is Right for You?
Looking for a sweet snack? How about a protein packed breakfast, sans animal products? Just need something to top your granola with? We found the vegan yogurt alternative for you.
by Emma Cleland-Leighton
at Graceland University
11 Thanksgiving Cocktails to Help Kick Off Dinner
What pairs perfectly with family dinner at Thanksgiving? A delightful cocktail.
by Rachel Owens
at East Carolina University
How to Eat Mashed Potatoes For Every Single Meal
Don't be a tater hater.
by Natalia Klisch
at Loyola University Chicago
Bored Of Drinking Water? Here's What To Try Next.
Not a fan of eating vegetables? Drink 'em instead.
by Vaneza Paredes
at Loyola Marymount University
How to Incorporate Pesto Into All Your Meals, Including Dessert
For all the pesto lovers, foodies and curious consumers, this is what you've been looking for.
by Ann Meyer
at University of California — Davis
What Fuels LA Clippers' Bobi and Tobi? Subway, Gatorade, and Soup.
(Bobi + Tobi)(Subway + Gatorade) = your chances at winning it BIG.
by Mara Lorin
at University of Southern California
What is Shoofly Pie?
Time to stop sleeping on shoofly
by Casey Irwin
at University of Delaware
Keto, Paleo, or Neither: A Guide to 2019 Diets
With so many diets out there, it's important to choose one that is right for you if you're planning on trying one out in the new year.
by Rayna Berris
at University of Michigan
Quick and Easy Ginger-Garlic Sugar Snap Peas
To pea or not to pea...that is the question.
by Mareesa Ahmad
at Wake Forest University
5 Toast Creations to Make at the Fresh Food Company
Take control of your dining hall experience.
by Mary Racette
at Grand Valley State University
How to Make Your Mealtimes More Eco-Friendly
Good for you, good for the environment.
by Monique Courtney
at University of Melbourne