Healthier Halloween Candies That Replace the Classics
These organic halloween candies will allow you to still have the treat this Halloween, but without the trick.
by Bianca Romero
at University of Florida
Cameron Diaz & Katherine Power Just Brought Red Wine To Avaline
After some serious customer demand.
by Maddie Hiatt
at Spoon HQ
A Week's Worth of 5-Ingredient Autumn Breakfast Recipes
Start your day with sugar, spice, and everything nice!
by Natalia Klisch
at Loyola University Chicago
How to Integrate More Whole Produce into Your College Student Diet
Have you eaten your greens today?
by Sara Klimek
at University of Vermont
3 Delicious & Healthy Recipes that are Perfect for Fall
Here are some of my favorite healthy recipes that are perfect for the upcoming fall season!
by Chloe Corkery
at Fordham University
Is Canadian Bacon Just Ham?
If you ask for bacon in Canada what do they give you?
by Ashley Campbell
at University of South Florida St. Petersburg
This Vegan Breakfast Casserole Won't Make You Miss Eggs
This vegan breakfast casserole is perfect for a make-ahead meal for the week or for a special gathering!
by Sara Klimek
at University of Vermont
Reed's Releases Limited-Edition "Ginger All The Way" Holiday Box
I want one.
by Casey Clark
at Hofstra University
Food and Culture: Eating Healthy Shouldn't Mean Ditching Ethnic Foods
Just because you want to follow a "healthy diet" doesn't mean you have to give up your pad Thai, chicken fajitas, or Asian stir fry.
by Alexa Truong
at University of California – Berkeley
The Healthy Condiment Swap You Didn't Know You Needed
Improve your food and your health!
by Ally Rosen
at University of California – Berkeley
5 Korean Side-Dishes to Remind You of Home
Sometimes, going to a local Korean restaurant near campus isn't enough to satisfy your craving for the signature, homemade "banchan," or side-dishes, you grew up with at home.
by Amy Chun
at Northeastern University
Kitchen Tool Essentials for Every College Students Apartment
In the words of the great Chef Gusteau: "Anyone can cook."
by Kavya Raghavendhran
at University of California – Berkeley
