10 Obscure Sauces You Always See on Menus Finally Explained
In the case of foie gras, ignorance may really be bliss.
by Lauren Eiden
at University of Illinois
The Debate: What should go in Mia Za's empty space?
RIP Mia Za's, you will be missed.
by Lauren Lamothe
at University of Wisconsin- Madison
This Vegan Carrot Cake Tastes Just Like the Real Thing
It's almost too good to be true.
by Tia Mayer
at University of California – Santa Cruz
The Top 5 Best Nut Butters and Their Accompanied Brands
These nut butters are the only thing holding my life (and my breakfast) together.
by Isabel Burton
at University of Oregon
What the F*ck Is Blue Raspberry Flavor? (And Why Is it So Damn Good?)
The flavor that's been leaving you with a blue tongue and unanswered questions for years.
by Gabby Cano
at Northwestern University
Why You Should Add Kelp Noodles To Your Diet in 2017
New year, new food.
by Spoon University
at Spoon HQ
Candice Hutchings of The Edgy Veg Talks Pizza and Breaking Through the Vegan Stereotype
"We have this negative stereotype of frail, pale, angry vegans. It's not relatable."
by Spoon University
at Spoon HQ
Healthy and Easy Pad Thai
The classic taste you love, without the delivery price.
by Megan Seligman
at Western University
How to Transform Oatmeal into a Loaf of Bread
Another way to eat breakfast food all day long.
by Trina Sudol
at Washington University in St. Louis
A Taste of Native Florida at Ulele in Tampa
A look at how old-school Florida ate back in the day.
by Alexandria Jones
at University of South Florida St. Petersburg
The Perfect Vegan Falafel Dish for New Years Eve
These flavors mark the start to an exciting and healthy New Year.
by Seraphina Buckholtz
at Hamilton College
How a Certified Personal Trainer is Making Instagram's Most Drool-Worthy Desserts
Fitness? More like "fitness whole cookie in my mouth..."
by Shannon Carney
at Fairfield University
