5 Low-Glycemic Foods That Can Reduce Your Chance of Breakouts
Since you are what you eat...
by Anna Caruso
at Vanderbilt University
The Best Genre of Music to Listen to, Based on What You're Eating
Would you like a side of Jack Johnson with those banana pancakes?
by Gwen Tan
at University of British Columbia
How to Pit an Avocado Without Making a Mess
Quit digging with your fingers.
by Lucy Gilak
at University of Pennsylvania
5 Sustainable Eating Habits You'll Be Glad You Picked Up in College
These tips are as good for the environment as they are your wallet.
by Karen Nolan
at Skidmore College
I Tasted and Ranked Every Dill Pickle Brand at My Local Kroger
Some people may think all dill pickles taste the same, but they are sadly mistaken.
by Rebecca Feigin
at University of Kentucky
The 25 Best Places to Eat in Toronto, According to a Local
When it comes to food, Toronto sets the bar high.
by Diana Ghidanac
at Amsterdam University College
Your Tap Water Is Actually Safer to Drink Than Bottled Water
Worried if your H2O is a no-go?
by Scotti Morris
at University of Georgia
How to Get the Most Out of Your Grocery Store Experience, According to an Ex-Cashier
Grocery shopping just got way better.
by Mona Ahmed
at University of Kansas
10 "Vegan" Foods That Surprisingly Contain Animal Products
Sorry, vegans.
by Sarah Lisette Jones
at University of California — Davis
I Ate According to The Canadian Food Guide for a Week and Learned What a "Balanced Diet" Means
Time to get those food group portions on point.
by Catherine Wong
at University of British Columbia
I've Learned a Lot About Mono After Having it 3 Times
Third time's the charm.
by Kate Steiner
at University of Alabama
What's the Difference Between Baking Soda and Baking Powder?
Baking knowledge FTW.
by Elena Bailoni
at Purdue University
