You Can Make This Vegan Banana Bread in No Time
This vegan loaf is bananas, B-A-N-A-N-A-S!!
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
How to Make This TikTok-Famous Chocolate and Nutella Star Bread
This recipe might take some time, but it's so worth it.
by Joseph Labrador
at National Contributor
Why the Food Hall at the City Foundry Should Be Your New Study Spot
The City Foundry STL, just down the road from SLU, is a great place to grab a bite to eat or sit and study
by Natalie Drury
at St. Louis University
Bookend Thanksgiving With These Breakfast Recipes
Recipes to start your holiday and recipes to keep the festivities going into the next morning.
by Nichelle Gilliam
at St. John's University
BRAINFOOD: Spoon University X TABASCO® Brand Recap
On November 12th, Spoon University partnered with TABASCO® Brand to host a virtual conference about creating food content and some unique ways to add TABASCO® Brand pepper sauces to your everyday food items.
by Sydney Fiorentino
at University of Southern California
Spiced French Toast Recipe
The savory spice of the Classic TABASCO® Brand Sauce truly compliments the sweetness of the maple syrup.
by Karen Rosenbloom
at National Contributor
The Perfect Smoothie Bowl
A perfectly delicious refreshing snack to make your skin glow this winter!
by Haley Porter
at Wake Forest University
Brunch it up at Your Next Football Tailgate
Spice up your game day with these brunch classics.
by Gabriela Rodriguez
at University of Florida
Three Ways to Use Canned Pumpkin This Fall
These simple recipes will have you living out all your pumpkin spice dreams.
by Hannah Milstein
at University of Florida
Get Cozy with These Buttermilk Yamcakes
Pancakes? No. YAMcakes.
by Sarah Choi
at National Contributor
The Blueberry Muffin Showdown, Veganized
50 years of Bostonian blueberry muffin debate gets a plant-based update.
by Nixie Strazza
at Northwestern University
