You Can't Live at All Unless You Can Live Fully Now
Here's some inspiration to keep you grounded.
by Rachel Dugard
at University of Florida
This Tahini Maple Toast with Pan-Fried Banana is Gourmet AF
More extra than the unicorn trend.
by Jody Brimacombe
at University of St. Andrews
What Is Jicama and How Do I Eat It?
Can someone give me the 411 on this fixture in crudités?
by Tara Bitran
at University of Southern California
Vegan Peanut Butter Cookies with Chocolate Chips
Nutty dairy-free perfection.
by Allison Curley
at Wake Forest University
Is Freezer Burned Food Safe to Eat, and How Should You Eat it?
Everything you've ever wanted to know about freezer burn.
by Kate Cook
at University of Southern California
Eat Like The French Each Meal And Let Your Tastebuds Run Wild
Warning: bread and cheese await
by Suzanna Gibbs
at University of Arkansas
Starbucks Lunch Menu Coming to a Store Near You
Say goodbye to food-less coffee runs.
by Camille Balhorn
at University of Minnesota Twin Cities
The Definitive UK-American Food Lexicon
Excuse me, what is an aubergine?
by Tara Bitran
at University of Southern California
How to Store Lemons Without Losing Any Juice
When life gave you lemons, but when you tried to make lemonade they were already dried out.
by BryAna Stearns
at American University
Margarine vs Butter: What's the Difference?
Here are the facts.
by Georgia King
at St. Louis University
What I Thought About the New Netflix Film "To the Bone," as a Recovering Anorexic
The time to talk about eating disorders is now.
by Jeanne Paulino
at Northwestern University
Why I’m Struggling to Stay Productive in the Summer
Our time is what we make of it.
by Allie Fenwick
at Queen's University
