Food and Drink
A cup of heaven.
It's obnoxiously cold outside, which means winter--the season for hot chocolate--is nearly here! Flyby decided to selflessly brave the elements to offer you a list of the Square’s best warm chocolatey beverage offerings. Following our extensive research, we present you with some of our favorites:
With Harvard-Yale weekend rapidly approaching, students from both universities are gearing up for fun, festivities, and friendly(ish) competition. Although the game is formally billed as the highlight of the weekend, for many of us it really only exists as a nominal excuse for the ensuing drinking, debauchery, reunions with Yale friends and frenemies, and, if you’re me, repeated nostalgic YouTube viewings of Tom Lehrer’s infamous satirical fight song. To keep up morale throughout the weekend, Flyby has come up with a guide to maximizing your celebratory spirit if you choose to imbibe. Whether or not you decide to make alcohol part of your weekend (or most of it), be responsible, enjoy, and stay safe on the mean streets of New Haven.
That brought me to The Color Diet, something that I could at least camouflage as healthy. The Color Diet claims to introduce more vitamins into your meals by eating only one color a day. To prepare, I decided to eat a mix of every colored Starburst the night before.
Harvard students will be seeing a whole lot more of tomato basil ravioli soup at the dining halls after they return from Thanksgiving break.
Welcome to The Verdict, Flyby's newest advice column! After living at Harvard for officially 82 days (88 if you count FOP; big shout out to FOP 12!), I can finally say I am happy with my meals here. I have figured out to get exactly what I want out of every breakfast, lunch, and dinner. Everyone complains about the dining hall food, many for good reason; but if you search a little harder and spend five more minutes curating your plate, there’s no reason not to be satiated and, dare I say it, satisfied.
Ted Rusin, a food scientist at the Culinary Institute of America, explains the chemistry behind the use of the enzyme transglutaminase as 'meat glue' as part of the Science and Cooking lecture series on Monday.
Wylie Dufresne of restaurants WB~50 and Alder explains the culinary use of transglutaminase in his signature dishes. This installment of the Science of Cooking lecture took place at the Science Center on Monday, Nov 11, 2013.
Featuring renowned chef and molecular gastronomer Wylie Dufresne and culinary consultant Ted Russin, this week’s “Science and Cooking” lecture focused on the culinary benefits of the meat-binding enzyme known in the restaurant industry as ‘meat glue.’
It’s happened to everyone. You can remember your name, your dorm, your hometown, but you just cannot for the life of you recall that “interesting” fact you were asked to tell.
Far away from the comforts of home, many of us are flabbergasted when confronted with the basic requirements of acting (and looking) like civilized human beings. This guide will serve as a roadmap to navigating the challenges of taking care of yourself in Cambridge. In the final installment of this four-part series, we will be covering markets for those days when you just can’t stomach another variation of dhall chicken.
For those of us who need a reprieve from red chicken and turkey burgers, or simply do not want to stand in line for a bagel at brain break (seriously—it shouldn’t take an hour for you to put cream cheese on your bagel, people...), HUDS’ cereals are a shining beacon of hope for the hungry. However, upon closer inspection, the many options of cereal can make it tough for the average snacker to decide. Should you go for the Cracklin’ Oat Bran or the Marshmallow Mateys? What exactly are these Frosted Mini Spooners? Will Optimum Power really give me the power I need to finish this CS50 problem set? Well, we at the Flyby want to make this life-altering decision a little bit easier with our recommendations.