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Krispy Kreme's Valentine's Day Collection Features Four Delicious Heart-Shaped Donuts
Forget about flowers.
by Kennedy Dierks
at National Contributor
28 Fun Kit Kat Flavors You Can Try Right Now
No need to travel the world.
by Julia Kelly
at National Contributor
7 Restaurants Near Northeastern Every Freshman Should Try First Semester
The infamous freshman fifteen might just be worth it if you fill up your stomach with the amazing foods from these seven Boston restaurants near Northeastern's campus!
by Rachel Lee
at Northeastern University
We Started a Pop-Up Restaurant, and Here's How it Went
We started a pop-up restaurant at Brown University! We sell food that's affordable, tasty, and for everyone — here's how we did it.
by Uri Dickman
at Brown University
5 Must Try Meals at Hillel's Rimon
Some of Jewlane's Favorite Meals!
by Jordyn Swarbrick
at Tulane
Me, My Dad and Devon Ave; Finding Home at Ghareeb Nawaz
A visit to my dad’s favorite restaurant from his university days becomes a cultural comfort.
by Gia Khanna
at Northwestern University
Where to Find the Best Hot Chocolate in NYC This Winter
Tis the season for a steaming cup of cocoa on every corner!
by Maura Consedine
at St. John's University
How to Decorate the Ultimate Gingerbread House in 6 Steps
Because everything covered in icing and candy is better.
by Olivia Winnick
at Tulane
The 6 Best Trader Joe's Holiday Snacks
Looking to host a holiday party? Here are the best holiday snacks from your local Trader Joe's.
by Shira Chupack
at Tulane
A Quick and Easy Christmas Snack: Christmas Chex Mix
Spread the holiday cheer with this crowd-pleasing holiday snack.
by Julia Kelly
at National Contributor
You'll Remember These Chai Sugar Cookies All Too Well
'Tis the season to celebrate with a simple and delicious chai sugar cookie recipe — Taylor's Version, of course.
by Gabriella Berardi
at University of Florida
This Holiday Season's Oven-Baked Lasagna Recipe
We call it the "Lockdown Lasagna," the dish that got us through quarantine, and will now stay a staple in our kitchen.
by Ruby Rose Moscone
at University of Southern California