20 Easy Recipes To Make With Your Air Fryer
Got one for the holidays? Here's what to cook in it.
by Kennedy Dierks
at Spoon HQ
Crème Brûlée Challah French Toast that's Worth Getting Out of Bed For
The caramelly, creamy flavors of this breakfast food classic demands only "chef kisses"
by Rory Powell
at University of California - Berkeley
No Fondue Pot, No Problem: How To Improvise Fondue With Any Kind of Cheese
Date night just got a whole lot (ch-)easier
by Max Moran
at University of California - Berkeley
Food in Film: Ratatouille’s Fresh Ingredients and Self-Taught Cooks
Ratatouille's fresh recipes, perfect for chefs of any skill level, dazzle in their simplicity.
by Britney Wu
at University of California - Berkeley
Four Fantastic Vendors at the Georgetown University Farmers Market
If you can’t decide between the offerings of the Georgetown University Farmers Market, try one of these four vendors.
by Jack Meiter
at Georgetown University
Miami Food Tour
Foodie highlights from a fall break trip to Miami, FL.
by Sofia Heras
at Emory University
Oui Yogurt Now Comes in Fruity Cocktail Flavors
Perfect for spring!
by Kennedy Dierks
at Spoon HQ
You Can Make This Vegan Banana Bread in No Time
This vegan loaf is bananas, B-A-N-A-N-A-S!!
by Kennedy Dierks
at Spoon HQ
Ten Flavorful Must Eat Foods in Paris that Leave You Wanting More
Macarons? Crepes? Duck? Take your pick. Each morsel of food in Paris is seasoned to perfection. The diverse food scene is mind-boggling ranging from patisseries to creperies to hole in the wall restaurants filled to the brim with customers.
by Neha Sunkara
at University of Houston
50 French Foods You Need to Add to Your Bucket List
France has so much more to offer than croissants and wine.
by Maya Giaquinta
at Michigan State University
Jilly's Cafe: Fine Dining at an Affordable Price
French food that won't break your wallet? It sounds too good to be true.
by Sonia Harris
at Northwestern University
Crepes vs Pancakes: The Difference Between These Popular Brunch Foods
We did the research so that you don't have to flip out at brunch.
by Jennie Toutoulis
at Fairfield University
