13 TSA-Approved, Healthy Snacks To Survive Your Next Long-Distance Flight
Long-haul destinations don’t seem so intimidating anymore with these snacks in hand.
by Jennifer Suryadjaja
at Boston University
7 Ways To Enjoy Tiramisu
One for every day of the week.
by Sara Shuhaiber
at University of Portsmouth
7 Easy Ways to Reduce Food Waste in 7 Days
Reduce your food waste and your grocery bills in only one week.
by Ellie Haun
at Michigan State University
3 Interesting Snacks to Try When You Visit Malaysia
drink lots of water after.
by Iffah Jasni
at Boston University
4 Easy-to-Prepare Meals During Exam Times
Food is bae, and it always helps us feel better. But what do you do when you have no time to cook or not enough money to get takeaways every day? Read on to find out a few easy meals to prepare with a click of a button.
by Manisha RezaPaul
at University of Sydney
How to Order Ice Cream Perfectly, As Told by an Ice Cream Scooper
Your future scoopers will thank me later
by Michaela Gillis
at Boston College
This Ginger Chai Tea Will Transform Your Morning Routine
Because everyone needs more ginger in their lives
by Siya Chandrie
at New York University – Abu Dhabi
The Best Things to Eat and Drink After Figure Skating Practice
Protein is key.
by Arielle Gordon
at Colorado College
This Pecan & Peach Crisp Is One Recipe You Need If You Love Peaches, But Can't Bake
Because life is just peachy.
by Katie Sun
at New York University
A Few of New York's Most Frequently Searched Dishes, According to Yelp
Why decide what to eat when Yelp will tell you?
by Liz Abere
at National Contributor
Top 5 Reasons You Spend Too Much Money On Food And How To Stop
Your weekly food bills shouldn't be burning a hole in your wallet. Here's five reasons why it might be and how to stop!
by Tracy Wong
at Stevens Institute of Technology
Chloe Coscarelli Is Making a Difference in the Food World One Vegan Cupcake at a Time
She's making the world sweeter by creating fun food, reducing the carbon footprint, and changing negative mindsets with cupcakes.
by Ellie Haun
at Michigan State University
