10 of the Trendiest Foods From 2018
2018 was such a great year for foodies everywhere.
by Wen Yuan
at Brown University
Why Busboys and Poets is the Perfect Night Out Restaurant
For when you want to treat yourself!
by Sophie Allan
at Georgetown University
I Went Abroad and This is How my Relationship with Food Changed
TLDR; pasta is good, abroad bod is real
by Blair Baker
at Emory University
USC meets CHOPPED: The USC Culinary Challenge 2019
What happens when two students join a panel of some of the world's most prestigious culinary judges?
by Sydney Youmans
at University of Southern California
A Vegetarian's Comfort Food Dream: Myers + Chang
For the vegetarian in your life that loves Chinese takeout, but make it allergen-friendly.
by Eliana Tallarida
at Northeastern University
Say goodbye to Ginger and Garlic
It's the last week Foodside is offering its Ginger and Garlic menu, so savor a few more meals before it switches to Meza Feta.
by Madalynn Smith
at Washington and Lee University
Smash, Marry, Kill: Cheese, Chocolate, Alcohol
A simple concept, a ruthless compromise.
by Molly Chepenik
at University of Florida
All The Fun New Events to Look Forward to at SOBE Wine & Food Fest
These are the events insiders helping with SOBEWFF tell us are the newest can't miss!
by Ashley Steinberg
at National Contributor
6 Toasty Recipes for Your Next Winter Camping Trip
Easy recipes that will warm up your body and soul on-the-go.
by Evie Schwartz
at Cal Poly San Luis Obispo
Xiang Hot Pot: A Welcoming Cultural Hotspot
A vegetarian, a hot pot virgin, and a group of Chinese people walk into a hot pot restaurant. What happens next?
by Cecilia Chen
at New York University
The Best Vendors at Dekalb Market Hall
Do not miss these.
by Alexandra Cavallaro-Tringali
at New York University
Rise Soufflé: Which Soufflé Are You?
Rise is a truly unique soufflé restaurant in Dallas, Texas. Which one of their amazing soufflés matches you best?
by Juliana Dinkle
at Southern Methodist University
