The One Food Tradition at Queen's University I’ll Never Forget
Queen's engineers go hard...
by Emily Deszpoth
at Queen's University
Grits vs Polenta: When to Use Each and Why
Demystifying the great corn debate.
by Renee Spillane
at University of Virginia
5 Common Types of Cherries and How You Should Eat Them
They're good for so much more than pie.
by Sabrina Moreno
at James Madison University
What Are Nightshade Vegetables and Should You Be Eating Them?
Vegetables can be poisonous too.
by Shubhangi Kashyap
at University of Delhi
How the Gluten-Free Diet Trend Helps and Hurts Those With Celiac Disease
This is why I have a love/hate relationship with people who are gluten-free by choice.
by Shaina Shultz
at Washington University in St. Louis
5 Table Etiquette Rules You Didn't Know You Were Breaking
Eat like the fancy person you could be.
by Alia Nahra
at Washington University in St. Louis
What Is Marmite? The Polarizing British Spread People Love to Hate
This salty spread takes some getting used to.
by LuiXia Lee
at Carleton University
Is Sorbet Vegan? We Broke Down the Ingredients List to Find Out
This frozen treat is the ice cream substitute you've been craving.
by Laura Subiaur
at Tec de Monterrey
Fridge Storage 101: Where to Store Your Food and Why
Nothing says adulting like knowing how to properly use your crisper drawers.
by Claire Elder
at Wilfrid Laurier University
Expeller Pressed vs Cold Pressed: Which Type of Oil You Should Choose
There's much more that goes into making oils than you thought.
by Mariasol Vargas
at Florida International University
What Is Sorbet? Here's How it Differs From Sherbet
It's all about the dairy.
by Olivia Stultz
at University of Florida
How to Freshen Up Your Smelly Kitchen Sink
Yes, you'll have to pour some stuff down the drain.
by Jazmine Velasquez
at University of California – Berkeley
