Taste of Cuba event at the University of Miami introduces students to the most prominent cuisine of Miami.

In a collaboration between dining and the Latin Student Association at the University of Mary Washington, an authentic feast celebrating the culture was warmly received.

Bold flavors, saucy sandwiches, non-boring wraps and crispy chicken everywhere have boosted sales considerably compared to the old grill concept at West Liberty University.

Humane Society workshop focused on dishes ranging from breakfast to desserts.

This out-of-the-bowl take turns the classic salad into mini tacos, earns best presentation award in annual culinary contest.

The Green Wave Grille not only gives the school’s athletes what they need in terms of nutrition but also serves as an extra meal site for all other members of the campus community.

The Plum Market Kitchen operation at Oakland University complements campus’s new Oakland Center complex with a high-end grocery/prepared foods outlet.

Since 1992, this iconic ice cream flavor has been keeping devoted fans cool.

With 12 burners, six work stations, two ovens, four television monitors and more, Indiana University’s test kitchen will serve as a space to learn for dining staff and students, with plans to branch out further into the community.