A Guide to the Freshest Stars of the Summer
There's no red carpet like the watermelon juice that's dripping down your chin, right?
by Prottusha Sarkar
at Case Western Reserve University
The New and Improved Chocolate Tart—Vegan Style.
This vegan, superfood-filled chocolate tart might be better than the real thing.
by Phillip Massey
at Penn State University
Your Essential Beginner's Guide to Manhattan's Taiwanese Eats
Find the authentic Taiwanese goodness you've been craving — without going above 14th Street!
by Allen Peng
at New York University
Oreo Will Pay You Big Bucks to Create Their Next Outrageous Flavor
Milk's favorite cookie just got a little sweeter.
by Gabrielle Hedges
at Villanova University
Get Your Sweet and Salty Fix with This Maple Bacon Ice Cream
No need for a fancy ice cream maker.
by Rhianna Maglio
at Spoon HQ
Flower Coffee is My New Favorite Food Trend
The prettiest and most delicious coffee you'll ever sip.
by Kendall Green
at University of Southern California
Where to Find the Best Beignets in New York City
Oh là là!
by Olivia Vantuno
at Marymount Manhattan College
Grubhub + Spoon UVA Present Studyhub: An Alternative Study Space
Who says you can't study at your local Irish pub?
by Collette Block
at University of Virginia
5 Reasons Aldi Should Be Your Go-To Shopping Destination
This place is truly an under-appreciated grocery store.
by Rachel Anne Ramos
at Saint Mary's College, Indiana
7 New Takes on Common Foods to Try This Summer
What's better than eating your favorite food? Having two of your favorites combined into one.
by Madi Kantor
at University of Michigan
Cookies and Cream Cupcakes That Put Your Oreos to Good Use
Why eat a plain Oreo when you can eat one atop an Oreo cupcake?
by Katherine O'Malley
at Hamilton College
The 5 Best Dessert Places on Long Island
I was born and raised on Long Island and never realized how much I loved it until I left for college about three years ago. Now, I'm back for the summer and ready to hit all my favorite dessert hot spots that every long islander loves.
by Gabriella Vukelic
at University of Arizona
