By Isabella Savides, University of Pretoria

An immense amount of misinformation about junk food is being circulated in countries like India and Brazil, to the detriment of many citizens’ health and well-being.

By Isabella Savides, University of Pretoria

While these eating shows can be entertaining for viewers, many mukbangers are being forced to prioritize channel views over their own health to make a living.

By Daniel Reed

A hot dog can take 36 minutes off of your life — seriously.

By Sarah Esquivel, University of Texas at San Antonio

After a long day of work, school and daily toils, unwind with something that’s perfect for all things tasty and soothing.

By Tanisha Bhat, Boston University

As the pandemic continues, shared cooking facilities that focus solely on delivery are becoming much more popular.

By Aimi Wen, Duke University

Videos of the hilarious YouTube chef are not only entertaining, but they are also helpful for people on a budget who are trying to cut down on what they throw out.

By Aimi Wen, Duke University

Filled with memorable bakes, heartwarming stories and happy endings, the baking show is the perfect break from stressful times.

By Aimi Wen, Duke University

Comedian Nigel Ng employs his humorous alter ego — a stereotypical middle-aged Malaysian man — to address the appropriation of East Asian food.

By Aimi Wen, Duke University

The cooking industry media conglomerate held her back from truly showcasing her talents. Now, she is taking the YouTube food scene by storm.

By Aimi Wen, Duke University

By Olivia Dimond, Bates College

COVID-19 has radically changed the school year for college students, especially their dining experience. For many, the dorm is the new dining hall.

By Katie Klear, Columbia College Chicago

It’s the same food that the supermarket sells, so why the stigma?

By Hannah Docter-Loeb, Wesleyan University

His contributions to the restaurant industry, as well as his philanthropy and activism, make him much more than the usual food celebrity.

By Katie Klear, Columbia College Chicago

They may be operating differently in the midst of the coronavirus pandemic, but they’re still providing many benefits to local communities.

By Brian Xi, University of California, Berkeley

The iconic buffet chain is another victim of the pandemic, but what will we remember about them, and what can we expect from similar restaurants in the future?

By Renee Cantor, University of Pittsburgh

Step aside, ramen and mac and cheese nights. With the help of these six online resources, be prepared to become the favorite housemate.

By Chase Cutarelli, Columbia University

In her book ‘Sweet Remedies,’ herbalist and apothecary Dawn Combs spills the beans on honey-based drinks and confectionery.

By Mirella Gonzales, Texas Tech University

Maybe it is a good thing that all these shops don’t ship.

By Kali Johnson, Gustavus Adolphus College

Keeping your plate full of nutrient-dense foods and planning your days out can help more than you think.

By Angel Zhu, University of California, Berkeley

Mukbang YouTubers Stephanie Soo and Nikocado Avocado square off. Who knew there would be so much controversy surrounding eating videos posted on the internet?

By Madison Feser, Seton Hall University

Step trackers, calorie counters, weight calculations, BMI scores and other so-called health tracking trends are pushing people away from a healthy mind-body relationship and into a physically and psychologically damaging cult of obsession.

By Caroline Forrey, Miami University, Ohio

The service delivers Japan’s tastiest treats right to your doorstep.

By Bryan Lance, Liberty University

Get ready to take a tasty trip down memory lane.

By Chris Meng, Pomona College

When you’re away from home and in college, food takes on a special importance.

By Bryan Lance, Liberty University

This fruit has been designed to be as delicious as possible.

By Lauren Do, Davidson College

Your stomach will thank you. Your wallet? Not so much.

By Kristin Auld, St John’s University

They’re sneaking their way into our screens, hearts and kitchens.

By Stina Chang, University of Southern California

In the series, pastry chef Claire Saffitz walks viewers through the process of turning favorite childhood snacks into gourmet treats.

By Tricia Crimmins, Bates College

Misshapen fruits and veggies are the new black.

By Alexis Rogers, Temple University

Don’t scroll hungry, though!

By Plamedie Ifasso, Texas Woman’s University

Businesses actively work to make the most money out of you, so it is time you know what exactly you are buying.

By Rakshya Devkota, Saint Louis University

Odds are, you’re missing out on Nepalese food — and it’s time to fix that.

By Rakshya Devkota, Saint Louis University

Cereal, the unsung hero of the dining hall, is always there, always reliable and always delicious. 

By Bonnie Wong, University of Southern California

A conversation with Sarah Adler, co-founder of Spoon University.

By Sam Kasierski, University of North Carolina at Chapel Hill

Just don’t smoke so much that you forget about these great options.

By Kerrianna Wallace, Arcadia University

Please love yourself and stop eating the same leftover meal every day in the name of ‘meal prep.’

By Gillian Farnan, SUNY Cortland

With Netflix’s new ‘Chef’s Table: Pastry’ trailer, there is an obvious lack of female chefs and people are not having it.

By Bonnie Wong, University of Southern California

With red quinoa, cilantro and red onion in the mix, you’ll never guess you’re eating healthy when you dive into this veggie collaboration.  

By Kerrianna Wallace, Arcadia University

The Canadian chef and his high-energy, charismatic personality bring humor to the cooking show genre.

By Bethany Knickerbocker, Emerson College

Student loans and culinary aspirations have led two entrepreneurs to run illegal pop-up restaurants out of their dorms.

By Vanessa Le, Chabot College

If you’re tired of ordering greasy take-out and cooking sodium-rich microwave dishes, these Asian-inspired meals for college students are perfect for you.

By Rakshya Devkota, Saint Louis University

Sick of eating on campus, but too scared to cook for yourself? These easy-to-follow college food blogs have got your back.

By Maya Halabi, UTSA

Carnegie Mellon’s Sasha Cohen Ioannides, a sophomore and member of The Aquaponics Project, is using sunlight, food scraps and a shipping container to grow fish for the hungry.

By Lizzy Spangler, University of North Texas

American University student Maria Rose Belding is the founder of MEANS Database, a website that allows excess food to be shared with food banks to combat hunger.

By Maya Halabi, UTSA

Macro-counting vs. intuitive eating: Which one will win in the battle for your diet?

By Jack Brandon, University of Michigan

For when the going gets tough, but your tough doesn’t want to get going.

By Giselle Krachenfels, USC

Eating is so much more than a required daily activity.

By Alison McCarthy, University of New Haven

If you’re pumpkin obsessed like me, here’s a list of flavored products you never knew you needed.

By Devon Hodge, Western Washington University

If you really think that your diet doesn’t affect performance, then you clearly haven’t been eating your blueberries.

By Uwana Ikaiddi, University of Central Florida

Hsu, a public health major at UC Berkeley and Spoon University pioneer, talks the shifting student palate.

By Mark Stenberg

The story of the Austin chef putting stink on the map.

By Mark Stenberg

The former Austin American Statesman food critic and current FedManWalking is on a mission to eat and chronicle 500 tacos.