Celebration in Congregation; Explore The Best Of India
Indian cuisine uses the whole palette of flavors—spicy, sour, sweet, and hot all at the same time—making it something that wants to jump off the plate
by Paridhi Gupta
at University of Delhi
The Wellness Trend You've Been Sleeping On - Fruit Shrubs
Fruit Shrubs will probably give you the same powers as the heart-shaped herb plant in Black Panther.
by Nina Yanez
at University of Oregon
The Best DIY Protein Shake To Get Fit This Summer.
All about them gains
by Anubhav Sarkar
at SRM Institute of Science and Technology
The Real Hype Behind the Doughnuts that Put the "Fun" in Fundraising
Why is everyone so do-nuts for Krispy Kreme?
by Avery Paulen
at High School
The Best Vegetarian Meat Substitutes Ranked by Taste, Nutrition, and Price
I can't believe it's not meat! Can you?
by Shelby Yuan
at Harvard University
10 Foods To Eat If You Need More Potassium In Your Diet (And Don't Like Bananas)
Wanna hear a joke about Potassium? K.
by Lauren McCally
at University of Kentucky
7 Reasons Why New Leaf is the Most Underrated Grocery Store in Tallahassee
You'll only be mad you didn't discover New Leaf sooner.
by Lauren Maier
at Florida State University
The Official Ranking of TCHO Chocolates
Chocolate that makes the world a better place? Every flavor sounds good to me when you put it like that!
by Amanda Mintz
at University of Michigan
Why Squeezable Food is 1000x Better
How to make eating healthy more fun? Easy, put it in a squeezy tube.
by Madi Kantor
at University of Michigan
What a Large Shamrock Shake's Calories Look Like in Different Foods
*Spoiler Alert* This is one green drink that WON'T be giving you any health benefits.
by Hailee Lacasse
at Boston College
7 Tasty Zoodle Recipes You Have To Try
Eat your greens!
by Tessa Domzalski
at University of Canberra
Granada Hotel & Bistro Opens Healthy Takeaway Eatery Downtown SLO
Nourish SLO, a new healthy takeaway eatery, offers nutrient rich and ethically sourced cuisine inspired by the active culture of the Central Coast.
by Maddie Rabago
at Cal Poly San Luis Obispo
