The Ultimate Guide to JMU's Delta Desserts
Giving back just got a whole lot sweeter...
by kirsten jones
at James Madison University
I Tried Every Milkshake at C4 Night Owl So You Don't Have To
Just grab one and go.
by Cherie Litvin
at SUNY Binghamton
These Bakery-Style Chocolate Chip Muffins Are the Perfect Morning Treat
Bring the bakery to you with these crisp yet soft chocolate chip muffins.
by Lauren Arendt
at Cal Poly San Luis Obispo
The Best Vegan Banana Bread
You'll go bananas for this brilliant bake.
by Jessica Findlay
at University of St. Andrews
One-Bowl, Vegan, Oil-Free, Gluten-Free, Unicorn-Approved 'Clickbait Brownies' That Can Feed (Almost) Anyone!
This recipe is ridiculous. Gluten-free, oil-free, vegan–what is even in it?! Bark? Chalky powdered substitutes for real food? Nah. This recipe is MAGIC. Trust me and see for yourself, okay?
by Alexandra Caruso
at City University of New York
Why Mermaid Toast Has the Internet up in Arms
Who knew pretty foods could be so controversial?
by Maya Konstantino
at University of Michigan
Ditch the Vanilla Extract and Make These Pandan-Flavored Cupcakes Instead
You pan-can make these in less than an hour.
by Thomas Martin
at University of St. Andrews
5 Paleo Desserts You Can Get Delivered to Satisfy Your Sweet Cravings
Just because its paleo doesn't mean it can't taste good.
by Jessica Miller
at University of Michigan
Dani Beckerman: Taking Over the Food World, One Jar at a Time
Work hard, jarty harder.
by Lindsay Paulen
at High School
Muhlenberg Battle of the Chefs 2017
"Five Colleges. One Night. One Winner"
by Dana Halpern
at Muhlenberg College
Getting the most out of SPIRIT for under 10 euro
Looking to treat yourself but are on a student budget? SPIRIT is an organic and vegetarian friendly cafe/restaurant - which you should definitely check out! Here is how you can get the most out of your SPIRIT for under 10.
by Nina Wang
at Erasmus University Rotterdam
Eats You Simply Can't Miss at Urth Caffé
How to make the most out of your trip to the happiest place on *Urth*
by Tara Bitran
at University of Southern California
