Cheez-It x Pandora Aged by Audio is the Snack for Vibing to Hip-Hop
These 100% real cheese snacks are guaranteed to send hip-hop vibrations through your body.
by Siri Potluri
at University of California - Los Angeles
My Mom’s Granola Will Keep You Coming Back for More
Chock full of nuts, oats and natural sweeteners, this healthy replacement is perfect for your sugary cereal cravings.
by Betsy Winick
at Northwestern University
Smoked vs. Pearlz: Which Will You Prefer?
If you enjoy oysters and enjoy Pearlz, just wait until you step foot in its new Main Street competition.
by Anne Tavierne
at University of South Carolina
The Six Perfect Snacks to Study for Finals
Here are the six most important snacks you need for a day at McKeldin Library.
by Mary Lorenz
at University of Maryland
What I Learned While Making Scallion Pancakes
Cooking can teach us a lot about ourselves and about the food we’re making.
by Sydney Raslowsky
at Wake Forest University
How Rip Pruisken Co-Founded Rip Van Wafels as a College Student
Like all good things, a bake sale was involved.
by Hollis Coker
at National Contributor
Guilt-Free Chocolate Lava Cake Recipe
Don't compromise enjoying the great things in life!
by Sid Gupta
at University of California – Berkeley
The Tantalizing Toast TikTok Is Talking About
The prettiest piece of toast I ever did see.
by Allison Reinhardt
at National Contributor
Kellogg's New Club Crisps Have Changed the Snacking Game for Good
These buttery crisps will satisfy your sweet and salty sides!
by Olivia Cervantes Llamas
at University of California - Los Angeles
34 Dunkin' Donuts Secret Menu Hacks You Need for Your Next Coffee Run
America runs on these Dunkin' secret menu items!
by Kennedy Dierks
at Spoon HQ
Waffle-lympics: A Decisive Ranking of the Best Random Foods To Waffle
Because the culinary arts have come too far for us to limit our waffle makers to basic batters.
by Irene Chen
at University of California – Berkeley
Cinnamon Toast Crunch Takeover
If you love Cinnamon Toast Crunch, you're gonna love these items.
by Olivia Giovenco
at University of Florida
