The Best Places in Daytona Beach to Order Delivery Over Spring Break
Pizza is going to be your main food group this spring break.
by Logan DeBerry
at Florida State University
Studying in Ireland Inspired Me to Learn How to Brew the Perfect Cup of Tea
The Kinks say it's a cure for hepatitis and chronic insomnia so for Christ sake have a cuppa tea.
by Lindsay Peckham
at Quinnipiac University
This New Jersey Bagel Store Transforms Your Favorite Junk Foods Into Bagels
It's like a circle of comfort and love.
by Hailey Tom
at University of Iowa
How To Make Chicken and Mushroom Pasta in the Noble Family Dining Hall
This dish may not be very colorful, but the flavor is out of this world.
by Stefanie Dyga
at Saint Mary's College, Indiana
I Did The Spicy Ramen Challenge, Here's What Happened
Lots of sweat, tears, and heavy breathing.
by Rachel Anne Ramos
at Saint Mary's College, Indiana
Home Cooked Meals from Each of the Bachelor Contestants' Hometowns
Hometown dates are about love...and food. Mostly food.
by Emily Wallace
at Penn State University
This Decadent Brazilian Cake is Perfect for Mardi Gras
Because calories don't count during Carnival Season, right?
by Isabel Bowman
at Tulane
We Visited The Taco Bell Cantina so You Wouldn't Have to
Just when you thought Taco Bell couldn't get any better.
by Jasmine Lim
at University of Nevada, Las Vegas
8 Tips for Eating Healthy on a Cruise Ship While Still Having Fun
You've worked hard to maintain your spring break bod, don't reverse it overnight.
by Carly Koemptgen
at University of Iowa
The 7 Best Places to Eat on South Padre Island During Spring Break
While you may be in South Padre for the all-day boozin', you can grab a yummy bite to eat at these island spots.
by Russell Freed
at University of Texas
Having Sex in These Places Will Ruin Your Spring Break
Sex on the beach should only be a drink you get at the bar.
by Victoria Stevens
at Queen's University
A Definitive Ranking of All the Mac n' Cheese at Boston College
Spoiler Alert: There's no such thing as bad mac n' cheese.
by Emily King
at Boston College
