We Double Dog Dare You to Make These Hot Cheetos-Crusted Mozzarella Sticks
Spice up your cheese cravings.
by Cassandra Bauer
at Drake University
What Traveling to Exotic Places Taught Me About Trying Everything Once
I mean, who doesn't love a piece of warthog jerky?
by Morgan Hamilton
at St. Francis Xavier University
Even If You Don't Like Our Presidential Candidates, You Can Still Eat Like Them
Do you want freedom fries with that?
by Carl Harmon-Vellotti
at University of California - Los Angeles
Make Your Kid Self Proud with These S'mores Rice Krispie Treats
Please sir, I want some more.
by Allison Wild
at Cornell University
Design Your Own Chocolate Bar at Funky Chocolate Club
Interlaken, Switzerland never tasted so good.
by David Zambuto
at Marist College
10 Thoughts Every Ice Cream Scooper Has at Least Once a Day
It seems sweet, but scoopers have struggles too.
by Anita Wray
at Colorado College
I Ate My Way Through the Largest State Fair in the U.S.
Surprisingly, I didn't have a heart attack and lived to tell the tale.
by Carly Koemptgen
at University of Iowa
The Surprising History of the Doughnut and Why They're Hollow
Be glazed and confused no more.
by Emma Fein
at Tulane
Every Guy You Dated in College, Defined by Oreo Flavors
They aren't all sweet on the inside.
by Demi Kallis
at Washington University in St. Louis
How to Make Authentic Filipino Chicken Adobo in 20 Minutes
Just like mom's.
by David Zambuto
at Marist College
Autumn's Best Pumpkin Flavored Products
What's the season without them?
by Tabatha Marks
at University of Florida
The Great British Bake Off is Changing and People Are Pissed
Bake Off with a new channel and new hosts? This is crêpe.
by Kara Schiaparelli
at American University
