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11 Healthy Breakfasts to Meal Prep for the Entire Week
Have your breakfast and meal prep it too.
by Olivia Salzman
at Muhlenberg College
The Best Vegan Banana Bread
You'll go bananas for this brilliant bake.
by Jessica Findlay
at University of St. Andrews
One-Bowl, Vegan, Oil-Free, Gluten-Free, Unicorn-Approved 'Clickbait Brownies' That Can Feed (Almost) Anyone!
This recipe is ridiculous. Gluten-free, oil-free, vegan–what is even in it?! Bark? Chalky powdered substitutes for real food? Nah. This recipe is MAGIC. Trust me and see for yourself, okay?
by Alexandra Caruso
at City University of New York
How To Make Raising Cane's Sauce With Only 5 Ingredients
Raising. Cane's sauce > Chick-fil-A's sauce. There. I said it.
by Sidney Uttam
at Denison University
10 Grain-Free Bread Recipes That Will Make You Swear Off White Flour
Reach for these grain-free breads whenever the carb cravings hit...
by Renee Spillane
at University of Virginia
The Faces Behind Your Favorite Female-Founded Food Brands
This is what breaking the glass ceiling tastes like.
by Alyssa Cronin
at Georgetown University
7 Fish Dishes to Make on Fridays During Lent
One fish, two fish, red fish, blue fish.
by Caroline Ingalls
at Denison University
Which Dessert You Should Eat, Based on Your Favorite 'Hamilton' Song
Hamilton is great on its own, but Hamilton and dessert paired together is a force to be reckoned with.
by Kamari Stewart
at Pace Westchester
14 Green Recipes to Get in the Spirit For St. Patrick's Day
You'll make your friends green with envy when you whip these up.
by Caroline Ingalls
at Denison University
Croissant French Toast is the Twist You Need for Your Favorite Breakfast
This breakfast staple is being taken back to its European roots
by Megan Barnard
at Boston University
5 Things You Spend Too Much On That You Can Make at Home
Save money and still get to eat all of the delicious treats you want.
by Hannah Brown
at Northwestern University
How I Ate My Way Through Toronto in 5 Days
Excess quantities of poutine were undeniably consumed
by Jessica Citronberg
at Boston University