Food
Meet the Sophomore Who’s a Culinary Phenom
Rahanna Bisseret Martinez ’26 is gaining fame for her multicultural cuisine—and she has already published a cookbook.
Student input adds flavor, variety to halal, kosher meals
Dyson student Mikhail Essa’s goal is to work with Cornell Dining to have more kosher and halal food available at dining locations throughout campus.
Influencer Justine Doiron ’16 Cooks Up Healthy Comfort Food
After a personal struggle with disordered eating, the TikTok star offers accessible recipes for an audience of millions.
Flavor+US
Nolan School sophomore Rahanna Bisseret Martinez ’26 published a cookbook offering more than 70 dishes touching on a wide variety of global cuisines.
Nonalcoholic drinks with complex flavors top NYE trends
Cornell food and beverage experts offer up on-trend, nonalcoholic cocktail recipes and tips for the holiday season.
Brown Butter Rises to the Top at Hospitality Pitch Deck Competition
Jonah Gershon ’24 won the eighth annual Hospitality Pitch Deck Competition for his pitch to develop spekld, brown butter in a stick.
Farm-to-School Food Program a Net Positive, Study Finds
Farm-to-school programs, which bring healthy foods to children and support rural economic development, actually work from an economic perspective in at least one upstate New York school district, according to new Cornell research.
Food Executives Tap Into Industry Trends
Networking and insider tips were highlights of Cornell’s weeklong Food Executive Program.
Beyond the plate: The far-reaching consequences of our food system
Laté Lawson-Lartego of Oxfam America spoke with students about what Oxfam is doing to ensure our food system is equitable on a global scale.