Hemlata Jhaveri, who became executive director of UT’s Division of Housing & Food Service earlier this month, now oversees 14 residence halls and 11 dining...
From eating crickets to farming with fish, UT’s Food Lab is rewarding food innovators.
There are 7 billion of us on the planet, a number the United Nations...
For 33 years, Players sat on the corner of Martin Luther King and Guadalupe, a welcome respite for those looking for a reliable burger dive. That’s approximately...
Nestled behind the University Co-op, the parking lot that used to only house a burnt-orange and white Longhorn statue has been filled in by a few mobile eateries.
The...
Breathable chocolate, cheese with biodegradable packaging, and frozen yogurt pods that don’t melt: these futuristic food ideas sound like the stuff of fantasy.
In...
Olympic swimmer Garrett Weber-Gale (“From Pool to Table“) is a culinary wunderkind whose specialty is putting a healthy touch on classy gourmet recipes....
Combining food and gender studies, UT professor Elizabeth S. D. Engelhardt’s new book, A Mess of Greens: Southern Gender and Southern Food, lies at the intersection...
Not that anyone should ever really need an excuse to make donuts, but as it happens, donuts are apparently a Dutch New Year’s tradition, which makes these...
When I think of food to make for entertaining, I’m more of a Lil’ Smokies and barbecue sauce kind of girl than one who spends time making fussy hors...
