Is Broccoli A Man-Made Vegetable?
Broccoli. Man-made? My faith in humanity has been restored.
by Reagan Street
at University of Georgia
Foods You Should Always Have in Your Kitchen
Having a few staple ingredients on hand can save you time and money
by Emily Noel
at University of Maryland
An Easy Homemade Holiday Gift: Vanilla Sugar Scrub
All aboard the struggle bus of holiday gifts.
by Blakely Spoor
at Emory University
Importance of Baking: How Cakes and Pies Changed My Outlook on Food
Get ready to throw away that boxed cake and canned frosting.
by Sydney Hanzalik
at University of California – Berkeley
FEED x Basic Needs Host 2019 Hunger and Homelessness Awareness Week Chopped Competition
Hunger and Homelessness, you've been chopped.
by Ashley Reed
at University of California – Berkeley
At the Dinner Table With Japanese Comfort Food: The Gaijin Way
You've either heard the term and had no idea what it meant, or you've felt exactly what it implies, you just don't know it. A new book combining complex and comfort into Japanese dishes to make it easy to put together for all of us, well, "gaijin".
by Jaein McKnight-Sur
at University of San Francisco
Tovala: The Oven of the Future
The future is here
by Renee Spillane
at University of Virginia
Delicious and Simple Homemade Granola Recipe
Your holiday traveling buddy.
by Blakely Spoor
at Emory University
10 Creative Desserts to Mix Up the Thanksgiving Table
10 Recipes For Your Thanksgiving Dessert Table Other Than Good Ol' Pumpkin Pie
by Lauren LeoGrande
at Bucknell University
What "Gourmet Makes" Video You Should Watch Depending on Your Mood
Claire Saffitz of Gourmet Makes is the undisputed queen of culinary YouTube, obviously.
by Nasreen Duqmaq
at Brown University
3 Deliciously Simple Apple Recipes for Fall
An apple-inspired breakfast, snack, and dessert to warm you right up on a chilly fall day
by Sydney Maranville
at Grand Valley State University
Taste the Best of Both Worlds With These Trader Joe's Duos
These Trader Joe's pairs will be the next power couples in your kitchen.
by Ashley Reed
at University of California – Berkeley
