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Stuffed Puffs Marshmallows New Flavor Alert: Chocolate On Chocolate
Marshmallows just got better.
by Casey Clark
at Hofstra University
8 Foods Any Trip to Greece Would Be Incomplete Without Trying
The best of the best foods in Greece, that just aren't the same in the US, from a study abroad student who spent a semester in Thessaloniki, Greece and traveling across broader Greece.
by Georgia Thomas
at Northeastern University
Edible Cookie Dough Recipes to Treat Yo' Self
Edible and delicious.
by Kailey Kiss
at University of Florida
The Best Food I Ate in Italy...Before Abroad Was Canceled
Though my study abroad semester was cut short, I no doubt consumed more food in the six weeks I was in Florence, Italy than I have at any other point in my life....and I'm not mad about it.
by Julia Aronson
at Syracuse University
The Ultimate Snack & TV Show Pairings For The Perfect Bingefest
We've got some time to kill.
by Maddie Hiatt
at Spoon HQ
Cold Brew Bar: Atlanta’s Superior Bar Scene
This is a darty you won’t want to miss.
by Eileen Laverty
at Emory University
Everything You Need to Know About Salmonella
During these trying times, here's yet another thing to be concerned about.
by Arielle Gordon
at Colorado College
The 5 Best Recipes to Bake at Home
Just because you're stuck at home, doesn't mean you don't have access to your favorite desserts! Here are the 5 best dessert recipes to bake at home
by Alice Li
at University of Connecticut
Starburst Swirlers Hit Shelves In Stores Nationwide
Two flavors in one.
by Casey Clark
at Hofstra University
A Guide to Eating Your Way Through Epcot
Just because it's closed now doesn't mean you can't look at pictures of its food.
by Nicolette Cure
at Emory University
Why You Should Be Running to Chicago's Girl & The Goat
And we literally mean run -- because with this one-of-a-kind globally influenced menu, you'll want to work up a big appetite.
by Margot Present
at Northwestern University
Maxine's Heavenly: the brand that makes cookies better
The gluten-free, vegan, plant-based cookie company that took a mother's beloved cookie recipe and reinvented it with clean ingredients.
by Lauren Mammini
at Northwestern University