CHALK writer Liam Mays works his way through the menu of Pedestrian Cheese & Deli, a local restaurant offering a variety of cheese, wine and sandwiches.
In this semester's final addition of "Home Appétit," CHALK contributor Sneha Verma taste tests four different types of plant-based pizzas to see if any beat out Pizza Hut's new Beyond Meat pizza.
This week in "Home Appétit," CHALK writer Sneha Verma rates various Indian inspired dishes, letting you know which ones are worth your money — and which ones to steer clear from.
This week in "Home Appétit," CHALK contributor Trinity Krouse makes spooky-style brownies to celebrate Halloween weekend.
This week in "Home Appétit," CHALK contributor Sneha Verma samples and rates the vast selection of cheesy products the Cheeto brand has to offer, so you don't have to. (You're welcome.)
An enchilada recipe inspired by the vegetables available from the University Campus Cupboard with sweet potatoes, tomatoes, bell peppers and onions.
This week in Home Appétit, CHALK contributor Trinity Krouse shows how to make a simple and unique snack — avocado fries — at home.
With the removal of the spicy potato soft taco from Taco Bell's menu, the search for a replacement taco was on. Here are three possible replacement tacos to fill that taco need.
Wondering what to order at McLain's? Look no further. Here is what you should get based on your zodiac sign.
This week in Home Appétit, CHALK contributor Alyssa Jones teaches how to make a classic, favorite fall dessert for those chilly autumn nights: an apple crisp.
You can only make so much in a dorm, and cheap and easy snacks are a must-have for those needed study breaks. This week in Home Appétit, CHALK writer Faith Maddox makes her go-to comfort snack — perfect for dorm movie nights or taking a break from staring at that computer screen.
Even with the pandemic amongst us, there are still quite a few restaurants on Massachusetts Street people can get food and drinks from while doing so safely.
This week in Home Appétit, CHALK writer Alicia Marksberry teaches how to make one of their go-to, signature pasta dishes to warm you up as the weather starts to get colder.
Looking for something quick and different to eat before your morning Zoom meet? CHALK contributor Alicia Marksberry teaches how to make two authentic Spanish toasts to liven up your breakfast.
Follow these steps to make your own pickled vegetables at home.
Treat yourself to this next-level charcuterie plate featuring a jumbo soft pretzel and beer cheese.
CHALK writer Terrell Henderson recommends the Taste of Italy from Paisano's Ristorante for a date night meal (or any meal, really).
Cranberry sauce is a must have on any Thanksgiving table. Here's how to make a quick cranberry sauce free of added sugar to blow your guests away.
Ramen Bowls' new Moonlight Tiki Lounge offers "boozy cereal bowls," combining adulthood with childhood.
Is Popeye's new chicken sandwich worth the hype? Chalk reporter Nick Springer puts the sandwich to the test.
The doughnut pastry is soft, and inside you’ll find cream cheese lining the bottom layer. To top it off and balance the filling, the doughnut is coated with a sweet, vanilla icing.
In the age of the Keto craze, most restaurants wouldn’t dare add more bread to their menus. But the executive chef at 715, Jake Dodds-Sloan, did just that.