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Meet the Best New Ice Creams Of 2021
The new year is starting off sweet.
by Maddie Hiatt
at Spoon HQ
How To Make the Ultimate Charcuterie Board
To me meat, cheese, and crackers are the universal Holy Trinity - I was raised on it. I have grown up with a more refined taste now and prefer prosciutto to lunchables. Below I will show you how to make the ultimate charcuterie board.
by Ali McCarthy
at Wake Forest University
With New Additions to Their Menu, Taco Bell Saves Quarantine!
Run to your nearest Taco Bell to check out some of their new, limited-edition, menu items!
by Samriddhi Gupta
at University of Michigan
Fun Twists for Christmas Dinner you Need to Try
Some of your favorite Christmas dinner recipes – with a twist. We guarantee these fun-n-fresh recipes will reinvent your holiday meal in the best way possible.
by Ashley Cornwell
at Northeastern University
Upgrade Your Summer with These Five Spritz Cocktail Recipes
There’s no better way to welcome back warmer weather than with a refreshing spritz cocktail. From bitter to sweet and everything in between, this list has every palate covered. So, grab some glasses, pop that Prosecco, and get ready to say "cheers!"
by Ansley Bird
at Wake Forest University
Say Hello to Your New Favorite Canned Wine: Besa mi Vino
Thank me later.
by Maddie Hiatt
at Spoon HQ
This Comfort Classic Is all Grown-Up at Grater Grilled Cheese
Nothing melts a heart like cheese and bread...
by Grace Danon
at University of California - Los Angeles
4 Gifts Anyone Would Love This Holiday Season
Have a holly jolly giftmas.
by Olivia Bria
at University of Connecticut
See If You Can Take The Heat With ‘Merican Mule’s New Drink
The hotter the better.
by Olivia Bria
at University of Connecticut
Elderflower Makes Every Cocktail Delightful
Elderflower tastes like perfume in the very best way.
by Ella DeBode
at Northwestern University
PSA: Your Dunkin' Food Hacks Just Came In Handy
Running on menu hacks.
by Olivia Bria
at University of Connecticut
Say Hello to Your New Favorite Canned Mezcal Cocktail
Mezcal will never be the same.
by Maddie Hiatt
at Spoon HQ