Biofortification, GMOs and Feeding the World's Population
Modified foods might not be all bad.
by Sasha Kurumety
at Northwestern University
M&M's Is Releasing a New Filling for the First Time in 75 Years
This is not a drill so mark your calendars now.
by Gaby Maniscalco
at Villanova University
8 Things You Need to Know About 8Ball Meatball
There's more than meats the eye.
by Maria Wang
at Johns Hopkins University
Tacos Became an LA Staple Before Instagram Even Existed
From drunk food to a Los Angeles must-have.
by Hannah Lidsky
at Western University
'Fall' in Love With These Pumpkin Cheesecake Crumble Bars
Combine the warm fall flavors of pumpkin pie, the creaminess of cheesecake, and the irresistible topping of apple crumble all in one kickass recipe.
by Isabella Martin
at University of Chicago
A Definitive Ranking of the Best Soft Pretzels in Bloomington
An ode to soft pretzels.
by Nikki Naiman
at Indiana University
6 Rad Food Inventions That Don't Exist, But Should
Awesome people have awesome ideas.
by Caroline Erickson
at Skidmore College
4 Epic Beefsteak Bowl Combinations Every Veggie Lover Should Try
Didn't think it was possible to spice up your regular lunch order and eat more veggies? Think again.
by Bailee Dukes
at George Washington University
This Breakfast Casserole Is Even Better Than Your Grandma’s
Spoiler alert: It’s my dad’s recipe.
by Abby Smith
at Pace University
9 Ways to Enjoy Red Wine Other Than Drinking It Straight
Make every day National Red Wine Day.
by Shannon Lobb
at George Mason University
These Must-Try Food Hybrids Only Make Sense in NYC
Because two foods are better than one.
by Jenny Seidman
at High School
Peanut Butter Pickle Pancakes Sound Inedible, But Are Actually Quite Incredible
Take a risk. Take a chance. Make a change.
by Molly Ade
at University of Michigan
