How to Make Sweet and Spicy Chickpea Curry Over Rice
This vegan dish might just change your life.
by Kevin Kiefer
at Texas A&M
5 Reasons Why Old Delhi Should Feature in Every Foodie’s Bucketlist
Check out why visiting Old Delhi is such a crucial expedition, almost a holy crusade, for every food pilgrim out there.
by Manal Farooquee
at Amity University
The King Eddy: Making Chicken and Waffles the Right (Canadian) Way
Putting a Canadian spin on an American classic.
by Tal Segal
at Carleton University
How to Spice Up Your Tofu Using Only 4 Ingredients
You'll feel healthy af eating this.
by Marisa Orozco
at University of California – Berkeley
How To Travel the World With Your Tastebuds, as Told by Spoon Yale
In which we sailed with our tastebuds from the Mediterranean, to the Indian Ocean, and back to the good ol' Atlantic
by Jennifer Davis
at Yale University
The 9 Stages of Eating “After Burner” Wings From Wings Over
Like pure capsaicin in your mouth.
by Jennifer Nigro
at University of Vermont
Why You Should Be Eating At Machu Chicken in Union Square
A taste of Peruvian charcoal chicken just outside Boston.
by Erica Schwartz
at Tufts University
Where to Find the Best Foods in New Orleans That Aren’t Beignets
Your guide to unique NOLA noms.
by Julia Weinstock
at Tulane
21 Things the Rest of the Country Should Thank California For
As if you needed another excuse to pack your things and move to California.
by Kerry Doran
at Cal Poly San Luis Obispo
8 Blue Wall Hacks Every UMass Student Should Know
Trying to ration what's left of your dining dollars? Follow some of these helpful Blue Wall tips to help get some bang from your bucks.
by Alison Lie
at University of Massachusetts
5 O’Clock Fridays: Sriracha Jello Shots
Lime, go back to your spot.
by Brooke Hamroff
at Spoon HQ
UCSDxUTA: 2016 Taiwanese Night Market Recap
Bringing the streets and street food of Taiwanese Night Markets to UCSD's Library Walk
by Ming-Ray Liao
at University of California- San Diego
