How to Tell Whether You Should Use Fresh vs Dried Herbs
The right type of herb can transform any dish.
by Annika Altura
at University of California — Davis
Ikea Is Now Making Their Meatballs With Legit Bugs
I'll take the Swedish meatballs with a side of beetles, thanks!
by Hailey Almsted
at University of Minnesota Twin Cities
A Review of Gluten-Free Hamantaschen
Gluten-free desserts aren't all bad.
by Arielle Gordon
at Colorado College
Does Bubble Tea Actually Cause Cancer?
Are those bubbles more lethal than they appear?
by Hannah Park
at University of Georgia
10 Natural Ingredients in Your Kitchen that Replace Food Coloring
Mother nature is pretty cool, if you ask me.
by Susy Cohen
at Florida International University
7 Vitamin D Rich Foods You Didn't Know About
Get your daily dose of the sunshine vitamin without going outside.
by Sarah Arora
at University of Wisconsin- Madison
How Are Seedless Watermelons Made? Here's What You Should Know
If there are no seeds, how do we make more?
by Kristiana Rufo
at Montclair State University
The Art of Belizean Chocolate Making
I'm looking at you, chocoholics.
by Kim Amelsberg
at Emory University
Why You Should Stop Using Plastic Straws
This movement is reaching its sipping point.
by Sara Buder
at Queen's University
10 Vegetarian Meals on a Budget
Being a plant-based college student can be easy and cheap, you just have to have the right recipes in your back pocket.
by Emily Elliott
at Iowa State University
I Tested 2 Cakes To Find Out If Baking From Scratch Is Really Worth It
The eternal question, answered.
by Julia Palace
at High School
TCHO Hackathon: Redesigning the Future of Chocolate in 7 Hours
One hackathon. Eight groups. How can the cacao bean be taken beyond the chocolate bar?
by Alexandra Casey
at University of California – Berkeley
