Fusion food is often considered trite, but it is actually a ripe opportunity for new and delicious foods, argues food columnist Sadie Matz ’24.
Moments to savor: Scrambling to find the best egg dish
Whats the best way to eat eggs? Food columnist Emily Kim PO ’25 egg-plores this question, which is not over easy.
Reader’s Digest: “Food People” is Bon Appetit’s fruitful shot at redemption
Bon Appétit podcast “Food People” might just be the key to revamping the company’s reputation, according to food columnist Sadie Matz SC ’24.
Moments to savor: Baking and friends offer a slice of energy
Still wish it was spring break? Emily Kim PO PO ’25 suggests cooking with friends as a form of relaxation and respite from the stress of school.
Reader’s digest: Waste not, want not
With cross-campus dining starting up again, it’s easy to overlook an eco-friendly and equally appealing culinary alternative: low-waste cooking. Cooking in dorms not only alleviates some of the pressure on dining hall workers, but also saves 5C students long waits in lines. Cooking can be daunting, though — especially for
Reader’s Digest: Cooking with Pot and Pans
The explosion of cannabis on the food scene shouldn’t distract us from racial disparities in weed’s legalization, argues food columnist Sadie Matz SC ’24.
Ina Garten and Stanley Tucci talk culinary arts, connection at Scripps Presents
Stanley Tucci and Ina Garten spoke together at Scripps Presents on Oct. 7, chatting about the power of knowing how to cook and Tucci’s new memoir.
Moments to savor: A faithful friend in pumpkin bread
While many things have changed for food columnist Emily Kim PO ’25 as she’s grown up, one thing has remained a constant comfort — pumpkin bread.
A recipe for success: Betsy Ding PO ’24 whips up TikTok following with food inspired by childhood
With a TikTok following of 30k, a website of her own and a Instagram full of over 700 recipes and photos of her creations, Betsy Ding PO ’24 has a lot on her plate.
Foodie fantasies: ‘Oat’ we give it a try?
Food columnist Maryam Khan SC ’23 discusses her dive into the world of baked oats and whether or not this latest trend is worth a try.