The 15 Best Vegan Restaurants in DC
Your guide to plant-based dining in the District.
by Alyssa Cronin
at Georgetown University
These Shortbread Sprinkle Bites Are Only 5 Ingredients
The hardest part is trying not to eat them all at once.
by Caroline Ingalls
at Denison University
The 11 Restaurants That Serve The Best Salads in Los Angeles
Turns out salads can be more than just wet lettuce.
by Tara Bitran
at University of Southern California
How to Freeze Milk, and Why You Should Try Doing It
Milk just isn't for cows.
by Liz Abere
at Spoon HQ
An Australian Bakery Created a Glow in the Dark Donut, and the Rest of the World Needs It
Step aside, Golden Donut. The Glonut has arrived.
by Alyssa Modos
at Indiana University
10 Easy Margarita Recipes to Make for Taco Tuesday
Tacos simply can't be consumed alone.
by Liz Abere
at Spoon HQ
Why I Stopped Meditating
My personal experience with meditation changed my look on the practice.
by Madeleine Mason
at DePaul University
The 17 Toaster Oven Recipes You Have to Try
17 recipes to make your dorm life of 2017 easier.
by Renee Spillane
at University of Virginia
What Are Pink Pineapples, and How Are They Made?
Pink Piña Colada Anyone?
by Casey Irwin
at University of Delaware
The Ode of a Lifetime Vegetarian
Nineteen years a vegetarian, and many more to come. But why? How?
by Vinay Kalvacherla
at University of Oklahoma
The 8 Uses of Olive Oil That are Incredibly Helpful
You'll love olive these tips.
by Halle Carter
at Appalachian State University
How to Tell If a Pineapple Is Ripe
"Smell the butt."
by Rachel Ishee
at Ole Miss
