These 6 Homemade Salads Are Anything But Boring
Amp up your average salad with ingredients and combinations that will surprise you.
by Lauren Peller
at High School
How to Make Karlie Kloss's 3-Ingredient Pancakes
Stacks on stacks.
by Hallie Schuster
at High School
Here's What Went Down at the Kingston VegFest
A lot of food, that's what.
by Allie Fenwick
at Queen's University
A Beginner's Guide to Building Your First Buddha Bowl
Reach mealtime nirvana.
by Gabrielle Woolley
at Franklin & Marshall
8 Dishes That Prove Bali Is More Than a Honeymoon Destination
It's a mouthwatering cultural escape.
by Erin Gillingham
at University of Hawaii – Manoa
10 Must-Try Vegan Dishes in LA Even Meat-Eaters Will Enjoy
For carnivores, herbivores, and everyone in between.
by Fiona Zhang
at University of California - Los Angeles
Of Course You Can Enjoy Sweet Potatoes for Breakfast, Lunch and Dinner
Sweet potatoes are the answer to everything.
by Gloria Suarez
at Pace University
How to Eat Healthy in the UNC Dining Halls
Six tips to help Tar Heels feel their best
by Jinna Hatfield
at UNC Chapel Hill
10 Moments All Indian Foodies Can Relate To
Khana is the only khazana we need.
by Vartika Rastogi
at University of Delhi
Which Type of Butter you Should Use, According to What You're Making
Not all butter is created equal.
by Haley Abram
at Boston University
How to Make Your Own Sushi in Just 15 Minutes
A recipe that will save your life and bank account.
by Ali Romadanov
at High School
There's a Zucchini Dish to Fit Every Possible Craving
Cheers to the most versatile veggie to ever exist.
by Erin O'Neill
at Penn State University
