"Forever Chemicals" in Fast Food: How McDonald's Messes with Your Hormones
Scientists found signs of dangerous chemicals in fast food wrappers..
by Leena Khan
at Georgetown University
I Tried the Viral Maple Syrup Pepsi So You Don’t Have To
The perfect drink to wash down those pancakes.
by Kennedy Dierks
at Spoon HQ
The Role of Gender and Food in Modern Society
In a society where the social construct of gender is being broken down, there are still gendered norms present with food.
by Eliza Roth
at Northeastern University
1 Drink, 3 UF Starbucks: Who Does it Better?
I've had one too many Iced Brown Sugar Oatmilk Shaken Espressos.
by Gabriella Berardi
at University of Florida
Bon Appétit to Unionize Alongside Other Major Condé Nast Brands
Employees want to increase diversity and equity while pushing for better benefits.
by Kennedy Dierks
at Spoon HQ
Marianna's Coconut Cloud Smoothie: Is It Worth the Hype?
The short answer: no. For the long answer, read this review.
by Gracie Evans
at Emory University
Howard Schultz Returns to Starbucks After CEO Kevin Johnson Steps Down
Here's what it'll mean for the unionization movement at the coffee chain.
by Anna Arriaga
at National Contributor
Jerry Seinfeld Plans To Do a Pop Tarts Movie
The comedian's new project has just been confirmed by Netflix.
by Anna Arriaga
at National Contributor
Ricotta: The Quintessential Cheese For All Your Favorite Recipes
Smooth, creamy, and fresh... what more could you ask for?
by Wan-Yu Lai
at University of California – Berkeley
Van Leeuwen’s New Pizza Ice Cream Is Coming to Walmart
The pint features a cream cheese and mozzarella ice cream with tomato jam swirls and basil crust cookies.
by Kennedy Dierks
at Spoon HQ
How to Tell If Your Ketchup Is Vegan
It’s complicated.
by Kennedy Dierks
at National Contributor
Food Cultural Appreciation vs. Appropriation
Cultural appropriation is prevalent within the food industry, especially as food from other cultures are becoming more and more popularized. Unfortunately, many "foodies" don't know the history behind the food that they are enjoying and publicizing.
by Eliza Roth
at Northeastern University