Chicago's Most Exciting Restaurant Pivots Since the Pandemic
Fingers crossed these new concepts won't disappear when things go back to normal. I'll be crushed if they do.
by Princie Kim
at Northwestern University
A Definitive Ranking of the Best Classic Dunkin' Donuts Flavors
Chocolate frosted or OG glazed? Jelly sticks or jelly donuts? You'll just have to read on to find out!
by Sara Klimek
at University of Vermont
Dipping Sauces You Can Make at The Tully
Are you looking for a new dipping sauce for your french fries?
by Grace Baker
at Fairfield University
Yes, I Need A Dozen of Krispy Kreme’s Newest Doughnuts
Did someone say brand new glaze?
by Maddie Hiatt
at Spoon HQ
Baya Bar: Freret Street's Best New Addition
The new one stop shop for all things smoothie and acai.
by Carlie Littman
at Tulane
Sweet Earth Makes Its Way To College Campuses This November
Cafeteria food has never been better.
by Casey Clark
at Hofstra University
Flexible 4 Ingredient Gluten Free Granola
Follow along for a quick fix to throw in your next breakfast, lunch or dinner yogurt bowl.
by Danielle Hunckler
at St. Louis University
Chefs and Bloggers that Every Foodie Should Follow
Are you an Instagram user and food lover hoping discover new recipes, cooking techniques, or people within the culinary world? If so, you've come to the right place.
by Maura Consedine
at St. John's University
The Perfect-Sized Bagel
Looking for a delicious, easy, and cheap breakfast to make in your dorm? Rudi's Organic Bagels are the perfect choice!
by Ally Wheeler
at University of Vermont
Papaya Boats: a great way to get daily servings of fruit
by Isabella Ancona
at University of Kentucky
Top 4 Foods To Buy At Eckert's Apple Orchard
Best fall finds at Eckert's Country Store and Farms.
by Tessa Bellante
at St. Louis University
Koia's New Ready-To-Drink Smoothies Are Available Now
80% less sugar
by Casey Clark
at Hofstra University
