Celebrate Fall Like a Spaniard With These Catalan-Style Sweet Panellets
You can book a flight to Barcelona or you can make your own at home, but wherever you eat them they're a delicious treat.
by Marina Wollmann
at Spoon HQ
The New Girl Scouts Cookie Cereals Prove Breakfast Dreams Can Come True
Game changer.
by Katherine Baker
at Spoon HQ
Waffles on Maple Does Brunch With a Twist
Pancakes and French toast, I'd watch your back.
by Ian Joselow
at Tulane
Your Halloween Candy Wants to Be Turned Into This Chocolate Bark
Better than straight-up Halloween candy.
by Ellie Haun
at Michigan State University
All Things Apple You Need to Try at Wilson's Orchard This Fall
"An apple a day keeps the doctor away." An apple cider donut counts right?
by Emily Weaver
at University of Iowa
I Baked a Sponge Cake in a Rice Cooker in My Dorm, and It Surprisingly Worked
Handcrafted with love, determination and serious forearm muscles.
by Chase Dooley
at Drake University
Student Budget-Friendly Snowy Ice: Icepik Shavery
It's like the Frozen soundtrack, but in edible form.
by Jonathan Cruz
at University of British Columbia
The 23 Observations I Made When Going to Reading Terminal Market for the First Time
Brotherly love and all that.
by Maddy McGunagle
at American University
Make the Most of Your Leftover Halloween Candy for National Candy Day
Throwing it away is no longer an option.
by Laura Santi
at Colorado College
Insomnia Cookies is Coming to Binghamton
Binghamton is about to get a little sweeter.
by Colleen Dietrich
at SUNY Binghamton
There’s a Reason Why Some People Bake With Whole Wheat Flour Instead of White
Welcome to the ultimate flour showdown.
by Kaitlyn Thayer
at Hamilton College
I Compared Reese's to Other Popular Peanut Butter Cup Brands to to See Which Is Best
The PB cup market has so much more than just Reese's.
by Spoon University
at Spoon HQ
