Here's Why Absinthe Needs To Make A Comeback
It's time to reawaken the Green Fairy.
by Mackenzie Patel
at University of Florida
15 Wines You Can Get For Under $15
Life is just too short for bad wines.
by Alexandra Oduber
at Fordham University
19 Vegan 4th of July Recipes Everyone Can Enjoy
Meat-free 'Merica.
by Katherine Baker
at Spoon HQ
8 Tasty Reasons As To Why I Bought GovBall Tickets Just for the Food
Despite how fiscally irresponsible it sounds, I attended for the food. Actually.
by Ally Tobler
at University of Maryland
The Essentiality of the Italian Aperitivo
For all those who wonder how and why Italians eat dinner at 9pm in the summer.
by Marie Chantal Marauta
at Brown University
Essex Street Market Celebrated Its 77th Birthday (With Food, Obviously)
Time to crash a party.
by Hailey Tom
at University of Iowa
The Scoop on "Jump"— A Protein Shake Made From Crickets
And it tastes like chocolate milk? Seems too good to be true.
by Isabel Burton
at University of Oregon
An Avocado Latte Exists and It's Less Weird Than You'd Think
It's seriously just coffee inside an avocado.
by Charlotte Jones
at Denison University
5 Ways to Use Cucumbers this Summer
Bringing the spa to your kitchen
by Greta Dylus
at College of William & Mary
11 Things to Add to Your Summer Bucket List Right Now
Because as we all know, every summer has a story.
by Victoria Stevens
at Queen's University
I Tried the New Toastea and This is How It Went
Toast and Tea. It's even more freaking delicious than it sounds.
by Jessi Jordan
at Spoon HQ
Here's What Fermented Foods are and Why You Should be Eating Them
Eat happy and be healthy.
by Sina D'Amico
at Penn State University
