Ben and Jerry's Launches New Cookie Dough Cores Flavors
BRB, "working on my core"
by Remi Wiseblatt
at High School
Home Chef Makes You Feel Like a Pro
Home Chef provides the ingredients and directions for inspirational meals that make you feel like a professional cook.
by Allison Walter
at University of Pennsylvania
15 Ways to Win Your Group Spring Break Trip
Communication and flexibility all the way.
by Emily Breay
at University of California – Berkeley
Chai Spice Granola
Spice up your breakfast with the flavors of your favorite coffee shop treat.
by Katherine Weltzien
at University of California — Davis
5 Quick and Easy Meals That Don't Require Grocery Shopping
Whether it has been a long day or you just want to keep watching Netflix, here's a list of quick and easy meals that don't require you to go grocery shopping.
by Maya Greenfeld
at Wake Forest University
Enjoying Berkeley's Gourmet Ghetto on a Budget
Good food doesn’t have to break the bank.
by Annabelle Long
at University of California – Berkeley
Soba Ichi: A Temple of Noodle Craftsmanship
Noodles have never been this thoughtful.
by Matthew Mannucci
at University of California – Berkeley
The Best Kinds of Tea to Flavor Your Oatmeal
Spill the tea...right into your oatmeal.
by Kendal Koorenny
at University of California — Davis
10 Vegetarian Meals at Your Favorite Fast Food Restaurants
Looking to satisfy a fast food craving but you're a vegetarian? I've got you covered!
by Sandra Salamanca
at Bryant University
How Junzi Kitchen is Building a Chinese-American Cuisine Empire
With over 40,000 Chinese restaurants in the U.S., how can just one company build an empire?
by Katie Sun
at New York University
How to Cure a Winter Cold, Evanston-Style
You can run and you can hide. You can even wash your hands every five minutes. But no one is safe from the college plague.
by Sammi Tapper
at Northwestern University
The Five Best Foods to Maintain Your Energy During Midterms
These tasty snacks work hard for you while you're working hard to ace your midterms.
by Avery Golder
at Washington University in St. Louis