What to order at Oath Pizza
The fanciest pizza on campus.
by Mary Racette
at Grand Valley State University
Can Vegetarian Chicken Be... Vegetarian?
Because really, how can chicken be vegetarian?
by Giulia Baldini
at Hofstra University
Make People Think You Bake with These 3 Boxed-Cake Mix Recipes
They'll never even know it came from a box. And your secret's safe with us.
by Jennifer Campestrini
at Florida International University
6 Best Places to Get a Hamburger In and Around Bergen County
Bun, burger, bun, repeat.
by Lily Cohen
at Bergen County Academies
We Tried Sprout Salad Company's Six New Warm Bowls
In order to try out Sprout Salad Company's six new warm bowls, Spoon University UMN headed over to Stadium Village for a taste test.
by Anna Stalsberg
at University of Minnesota Twin Cities
Vegan Probiotics: What, Why, and How?
"Probiotics" is becoming a bit of a health buzzword again. So what's the sitch, and what are some vegan sources?
by Emma Cleland-Leighton
at Graceland University
Dorm Room Ramen: Reloaded
These spicy noodles will give the original chicken flavor a run for its money!
by Sarah George
at University of Arizona
3 Reasons Why You Should Add Soy and Phytoestrogens to Your Diet
Soy you thought tofu was bad for you? Think again.
by Alexa Truong
at University of California – Berkeley
I Have Been Vegetarian for 8 Years and Now I Suddenly Crave Chicken. Why?
Fried chicken, orange chicken, nuggets — oh my!
by Emma Tick-Raker
at Cal Poly San Luis Obispo
The Future of Hamburgers has Arrived, and It Doesn't Include Meat
With the meat industry becoming a growing threat to the environment, what does this mean for the All-American hamburger?
by Amelia Wolff
at Boston University
Impress Your Friends With This P.F. Chang's Garlic Noodles Recipe
What do you call a fake noodle? An im-pasta!
by Shalina Bulchandani
at University of California – Berkeley
How To Eat As A Picky Pescatarian On Campus
Being a picky eater is hard, but being a picky eater who also follows a specific diet on top of their many dislikes is even harder.
by Emma Dorsch
at American University
