Though dark chocolate may be bitter, the benefits of eating it are sweet, writes food columnist Emily Kim PO ’25.
For food columnist Emily Kim PO ’25, dumplings were what gave her a sense of familiarity during her gap year in Seoul, South Korea.
Squeeze the day by taking advantage of Scripps College’s cornucopia of fruits and other edible delights nurtured by the Scripps Student Gardening Club.
From fake fuzzy worms to homemade grilled cheeses, 5C student-run businesses are catering to a wide range of audiences.
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.
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.
The act of eating breakfast offers an optimal time for practicing rest and self-care, writes food columnist Emily Kim PO ’25.
Food columnist Emily Kim PO ’25 reflects on how instant ramen is both a cornerstone of the college diet and a potent community cultivator.
Dates, a traditional food used to break the daily fast during Ramadan, are a tasty treat for all, food columnist Maryam Khan SC ’23 writes.
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.