College students nationwide are redefining what it means to be an Iron Chef. They may not be competing on a reality show, but they are working with a secret ingredient – one that most people prefer to leave in the laundry room: a clothing iron.

Many universities prohibit the use of appliances with an open coil in dorm rooms, such as hot plates, George Foreman grills and toaster ovens. For many hungry students who were tired of the dining hall, that meant cooking using whatever means necessary. Microwaves are the most popular means, but when it comes to perfectly crisping a Panini or crafting a gooey grilled cheese, students turn to the iron.

Kenneth, a student at Tennessee Technical University, posted one of the first tutorials on YouTube for making grilled cheese using an iron. In the video, Kenneth turns the iron to its hottest setting, then butters the outside of a cheese sandwich, wraps it in aluminum foil, and sets it on top of an upside-down baking sheet. He places the heated iron on top of the foil-wrapped sandwich and lets it sit there for two to three minutes before flipping the sandwich over and toasting the other side. When the cheese has melted, it’s ready.

“I’d say it works best when the steam if off,” Kenneth says in the video – a statement echoed in other tutorials. The “Iron Chefs” agree that the appliance should always be turned to the hottest setting, typically cotton or linen. The quality of the iron only affects how long it takes to heat, so any bargain-bin contraption will do, provided you’re willing to wait to start cooking.

Though these iron-pressed meals are most commonly found on college campuses, they didn’t originate there. Some trace the practice to the early 1900s, when housewives wanted cook for their families without turning on the oven and heating up their homes. It’s challenging to say where the practice began exactly, but one man can be credited for popularizing it: Johnny Depp.

In the 1993 film Benny & Joon, Depp prepares a stack of sandwiches by pressing a bare iron directly onto the buttered bread. This prompted many fans to try it, only to lament online that they spent hours scraping burned butter marks and gobs of cheese off their irons. The aluminum foil wrapper is critical.

Just like any appliance, cooking with an iron has its share of safety concerns. While some students advocate simply setting the foil-wrapped sandwich on top of a textbook or towel, investing $6 in a baking sheet and an oven mitt is the surest way to avoid scalding your hands  – or burning the cover of that $130 American Government tome. The iron should never be left unattended, and it should always be turned off and left standing on its back so that the metal plate isn’t touching anything.

Ultimately, the household appliance may not be making an appearance in Kitchen Stadium anytime soon, but for resource-starved students, it’s a must-have on campus.

Photo courtesy of Maisy Page, She's the First (shesthefirst.org)

If last week’s post on She’s the First made you fall in love with the organization, we don’t blame you. If it made you desperately want to create your own tie-dye cupcakes, we’re here to help you.

And if you somehow missed the rainbow-colored confections (and the story of the team behind it all), you better catch up, pronto. Because once you catch a glimpse of these cupcakes, you’ll crave them. That’s why they’re so perfect for Bake Offs — once you see them, you have to get a closer look. Which leads to buying one, because honestly, how often do you encounter a psychadelic pastry? Which leads to asking questions about the bake sale, and BAM! Before you’ve realized it, you’re informed. All because of a cupcake.

Pretty savvy social activists, aren’t they?

Photo courtesy of Maisy Page, She's the First (shesthefirst.org)

She’s the First’s Tie-Dye Cupcakes

Yields 2 dozen cupcakes

Ingredients:

1 box white cake mix

eggs and oil/butter, as package instructs

Food coloring

1 can frosting

Sprinkles (optional)

Steps:

1. Preheat oven to temperature suggested on box mix. As it heats, place a cupcake liner in each indent in two muffin tins. Prepare cake mix batter as directed, then divide it into four medium bowls (or one for each color you have).
2. Add drops of food coloring to each bowl, until desired hue is reached. Using a spoon, layer the colored batters, one on top of the other, in the cupcake tray. There’s no need to swirl the batters together — they’ll do that while baking (plus, swirling can actually muddle the colors, resulting in a grayish cupcake).
3. Bake as directed on box; remove from heat and let cool completely (about 20-30 minutes).
4. Frost, sprinkle and serve.

She's the First, FGCU Chapter (aka STF*{FGCU}) Front row, left to right: Emily Kahler, Former Vice President; Maisy Page, Founder/President; Stephanie Heath, Secretary. Back Row: Sarah Bradshaw, Vice President; Amanda Shuback, President

Somebody should write a comic book about Maisy Page and her fellow She’s the First members. Make that a comic book-turned-blockbuster-movie franchise (complete with a signature rollercoaster at Six Flags, of course). Who wouldn’t want to follow the adventures of girls who use tie-dyed cupcakes to change the world?

Yes, that’s right. Rainbow-hued, head-turning, “OMG-did-you-see-that?!” cupcakes.

Maisy founded Florida Gulf Coast University’s chapter of She’s The First, an organization that supports girls’ education worldwide. Last fall, Maisy and members throughout the U.S. and Australia organized a bake sale featuring the eye-catching treats — and they raised more than $22,000.

That $22,400 helped sponsor 48 girls in Kenya, Guatemala, India and beyond, providing them with the resources they need to excel in school. Maisy discovered the organization through Twitter while the program was in its early stages, and she’s been a devoted member ever since.

Left to right: Stephanie Heath, STF*{FGCU} secretary, and Maisy Page, STF*{FGCU} founder/president (and STF researcher)

“She’s the First is not just about sponsoring girls at our partner programs but empowering everyone involved to feel that they can use their individual talents to make the world a better place,” Maisy says.

Beyond organizing fundraisers and raising awareness at FGCU, Maisy also helps the organization on a national level as a researcher. She keeps in contact with two of the schools She’s the First supports (Arlington Academy of Hope in Uganda and Starfish One by One in Guatemala), and writes blog posts to keep everyone up-to-date on what’s going on at the schools, and how the girls they sponsor are doing.

And to think their impact begins with common pantry items.

Before the Nov. 1^st bake sale, the FGCU chapter tested out She’s the First’s signature cupcake recipe. It’s easier than it seems. All it takes is separating boxed cake mix batter into separate bowls — one for each color — and adding just a few drops of food coloring at a time until each bowl of batter is as vibrant as you see fit.

“We used neon dye, but we found out that the regular dyes ended up having a more brilliant color. Either way, they still looked pretty,” Maisy says.

The key to a perfectly marbled cupcake is pretty easy: once you’ve poured in the various batter colors, resist the urge to stir them all together. A gentle swirl with a butter knife is okay, but anything more than that can cause the colors to blend together, resulting in a dingy dishwater-gray cupcake. No bueno.

Top the cupcake off with a healthy dollop of frosting and a speckling of sprinkles — “You can never have too many sprinkles, right?” Maisy says — and you’ve got a She’s the First bake sale-worthy batch on your hands.

When she’s not baking for a better tomorrow, Maisy cooks from recipes found on Pinterest. The social network has inspired her to make black bean quesadillas and a tomato, mozzarella and avocado salad. She also makes a mean chocolate chip cookie, but that recipe is entirely her Nana’s. Her secret? “Add just a tiny bit more vanilla than the recipe calls for. It helps the flavor!”

Maisy is finishing up her master’s degree in Public Administration, and this November, she’ll be participating in She’s the First’s second annual bake sale. To join the globe-changing movement (no Spandex or sparkly capes required), visit ShestheFirst.org.

Want the tie-dye cupcakes recipe? Check back on Sunday for the complete details!

Photo: Foodspotting.com

Stuck in a food rut? Revamp the way you eat with these fun, easy apps. I dare you.

1. Fooducate (free) — Become a grocery store James Bond with this handy little app. It turns your phone’s camera into a barcode scanner, which you can use to scan any product in the store to uncover just how healthy it really is. The app gives each item a letter grade, along with a quick list of pros and cons—and healthier alternatives. (Case in point: Velveeta Shells & Cheese, that classic dorm staple, registers at a disappointing C-. While it’s a good source of calcium, it also contains 40% of your daily salt intake. Swap it for Annie’s Mac & Cheese, which has half the sodium.)

2. My Coffee Card Pro ($1.99) — No more fumbling for cards or cash for that latte! You can upload your Starbucks giftcard to the app, then click the “Show Barcode” button any time you’re at the register. The barista scans the barcode, just like she would a real giftcard. Plus, the app lets you easily reload the card, tracks your purchases and counts each scan toward your Starbucks gold card status.

3. MyFitnessPal (free) — If those late-night dining hall trips are making your jeans feel little snug, don’t worry—this app will help reverse that Freshman 15…or 25. When you log in, the app will have you answer some basic information, including your goals (losing weight, staying healthy, bulking up, etc.). Then, you can use it to track what you’re eating (and the calories, nutrients and fat those foods contain!), as well as your exercise routine. It’s a great way to learn just how many calories are in that order of fries (500, if you’re at McDonald’s), and keep your fitness goals on track.

4. Foodspotting (free) — Let’s face it: when we’re hungry, we’ll usually go to a few standby restaurants we know we can count on, where we eat the same dishes we know taste great. With the Foodspotting app, you’ll have the courage to try new things—even when your stomach is growling so loudly it’s hard to focus. It’s kind of like Foursquare for foodies. The app uses your GPS signal to find eateries near you, then it shows photos of the local dishes Foodspotting users have ranked the highest. When you go out, snap a pic of whatever you order and upload it to the site so others can see your recommendations.

5. Jamie Oliver’s 20-Minute Meals ($7.99; still cheaper than a cookbook) — Want proof that preparing a gourmet meal is way easier than your biology homework? Just download this app. Each recipe comes with photos and step-by-step instructions, along with videos that illustrate tips and tricks for getting the dish right the first time. Plus, the recipes are all formatted for smaller devices, so you won’t have to constantly scroll or pinch the screen to see what comes next.

Ever noticed those two white, stringy cords floating around in a freshly cracked egg? They’re the chalaza, and they’re not a sign that your egg is defected or partially cooked or anything like that. They’re actually there to keep the yolk in place.

Growing up, my mom taught me to take a fork and remove them from the egg before baking. She reasoned that the chalaza can harden while baking, resulting in an occasional — and unwanted — chewy particle in your baked goods. Now, I can’t cook anything involving eggs without removing them.

However, as I’ve grown up, I’ve noticed that most cooks just crack eggs directly into batters without even mentioning the dreaded chalaza. Did these crazy culinary-school grads know nothing?! Were they too busy flashing their pearly whites on camera that they didn’t notice?! How could they commit such madness?!

It made me wonder: Do you really need to remove the chalaza before baking?

You don’t have to, but you might want to, depending on what you’re baking. The chalaza is safe to eat when cooked. In most cases it doesn’t break down during the baking process, so yes, you could bite into it. For chewy dishes, it may not be noticeable, but as Good Housekeeping notes, it’d stick out as awfully as an eggshell fragment in smooth desserts like custards.

Some cookbooks, such as the aforementioned GH tome and The Good Egg, recommend straining puddings and custards to remove the hardened, cooked chalazae. Instead, just use a fork to pull out the pieces before you start baking. It’ll take less time and give you one less utensil to clean.

Cue “Eye of the Tiger” and start feeling pumped: It’s 7 p.m. and you have a 20-page term paper ahead of you. Or a group project that’s due the next morning. Or a DIY gift that you totally meant to build weeks in advance.

Whatever your reason, welcome to the Land of the Unsleeping. I’ll be honest: it’s a far less exciting place to visit when you’re not partying the night away, but sometimes, it has to be done. Here are simple tried-and-true techniques so you can pull an all-nighter — and not look like a withered zombie that’s been hit by a minivan the next morning.

Step 1: Create Your Workspace

• Turn on all the lights in your room. Keep things bright so you’re less likely to just. Rest your head. For one. Second. And then. CRASH! Waking up all doe-eyed just in time for class isn’t a relief when only the first sentence of a 1,500-word paper has been written.
• Remove the distractions. Various companies offer Facebook blockers and other ways to cut you off from your favorite sites for a set amount of time. While you’re at it, put the cell phone on airplane mode — or turn it off completely. Don’t log into your e-mail, either. They’ll just delay your project further.
• Blast the fan & open the windows. It’s easy to feel cocooned in a warm room and drift to sleep with your head nestled somewhere between your keyboard and textbook. Resist! A cool blast of air helps you feel alert.

Step 2: Get Your Eat On

• Keep the ice water flowing. Sure, you may be making more frequent trips to the bathroom, but the cold water will keep you awake without causing you to binge — and subsequently crash — on caffeine. (Plus, walking to the bathroom can help keep you alert.)
• Plan small meals or portioned snacks. Instead of staring at an empty bag of chips, portion out your snacks in a couple plastic baggies so you’re not as likely to binge. It’s easy to mindlessly eat while working, so set aside two or three 100- to 150-calorie snacks to eat throughout the night.
• Opt for energy-boosting foods: Baby carrots, almonds, bananas with peanut butter, an apple, berries and broccoli florets are known for preventing fatigue, according to Blogher. Foods with a low-glycemic index, such as chickpeas, grapes, nuts, watermelon and aforementioned apples and carrots, are also great for keeping your energy levels strong and steady throughout the night.
• Keep the caffeine to a minimum. Use it as a last resort, and only fill your smallest mug with coffee (or Five-Hour Energy, green tea, or whatever beverage you prefer). Quickly drinking a lot of caffeine can cause it to peak in your bloodstream, Prevention reports. Smaller doses throughout the night will prevent you from energy spikes — and stalls.

Step 3: Get Out of Your Seat!

• Take a shower. If your eyes are starting to blur and flutter shut, and you just can’t stop your head from bobbing, go take a cold shower. It’ll buy you another hour at least. Just make sure the water is unpleasantly cold (sorry!).
• Just dance! You may look ridiculous, but do something to get yourself moving. Maybe that means doing a set of jumping jacks or spending five minutes dancing your face off to the latest Rebecca Black jam (you know you love her), but commit to taking a short break to revive yourself. You’ll be glad you did.

Finally, here’s some interesting info to help you visualize the affect all-nighters can have on you (courtesy of OnlineColleges.net):

Via: Online Colleges Guide

The decision to devote an entire week’s worth of posts to baked goods was easy. Choosing the top five was more than a little challenging. By day, I work as an editor at Veranda, and each week we feature a series on Facebook. This week is my week. I culled through the magazine’s 25-year history to uncover, test, and — best of all — taste its recipes. Out of all of those recipes, I knew one category that had to make the final cut: pecan pie.

Anytime I see any pecan-infused dessert, I immediately think of my brother. He’d probably live off of it if he could, so when it came time to test this recipe, I knew I had to save it for my next trip to Florida so he could taste it.  His verdict? The caramelized, nutty flavor and gooey texture provide everything you’d want from a pecan pie, and they’re decadent enough that you only need a small square to satisfy even the strongest cravings.

Chocolate Pecan Bites

(As seen in Veranda‘s March/April 2000 issue)

Serves 12

Ingredients:

1 refrigerated piecrust

1 cup pecan pieces, broken

3 eggs

½ cup butter, melted

1 ½ cups light brown sugar

1 cup dark Karo syrup

2 tablespoons Bourbon

1 teaspoon vanilla extract

8 ounces semisweet chocolate chips (optional)

Preheat oven to 325 degrees. Bring piecrust to room temperature and press into 8” x 8” pan. Sprinkle pecan pieces over crust.

Mix eggs, butter, sugar, syrup, bourbon, and vanilla together by hand until fairly smooth. Pour over pecans. Top with chocolate chips, if desired.

Bake 45 minutes or until center has set. Let cool, then cut into squares.

Oh geez. Have you seen that thing? That cavernous bird, with its plastic baggie o’ giblets stuffed inside and its pasty skin and those bones? All those little, tiny, too-many-to-count bones?

What do you even do with it all? Where do you even begin?

Whew. Calm down. Deep, even breaths. You’ve got this. Sure, you somehow volunteered to help make the holiday feast and you’re not quite — okay, maybe not even a little bit — sure how to prepare it, but I’ll let you in on a little secret: It’s really not so difficult. Especially if you follow one of these stress-free Thanksgiving recipes that anyone can cook. They’re simple dishes with a flavorful impact. Now your only challenge is choosing what to make.

Broccoli Cheddar Soup

Start dinner off right with a rich, silky soup that will have guests licking the bowl. Your only problem? You may  not want to move onto the main course.

Turkey Roulade with Sage Sausage Stuffing

If the thought of dealing with bones and organs turns your stomach, fear not. This recipe features the very best of the bird without forcing you to go elbow-deep in a turkey cavity.

Sweet Potato Casserole (with Cinnamon Streusel topping!)

Never underestimate the power of a brown sugar- and cinnamon-flecked helping of sweet potatoes. This side could serve double-duty as a dessert, but I like to think of it as a hint of sweetness to get me through to the indulgent final course.

Parmesan Garlic Steamed Broccoli

Regular broccoli can be a little bland for eating’s biggest day. A hearty dose of parmesan and a pinch of garlic livens things up.

Smashed Potatoes

Save time by keeping the skin on — without sacrificing creamy taste or velvety texture.

 Roast Corn with Flavored Butter

Let guests customize their side dish with a few flavorful butters.

Garlic Cheddar Biscuits

Crescent rolls or crusty baguettes are classic, but if you’re in the mood for something fresh that’ll knock your grandmother out of her chair, this is your recipe.

Classic Apple Pie

It oozes traditional, American Thanksgiving. That and plate-scraping deliciousness.

Pumpkin Whoopie Pies

There’s a playfulness to these little sweets. They’re light and fluffy, and they’re easy to transport — perfect if you’re traveling to someone’s house for Thanksgiving, or if you plan on lounging in front of the TV for a while after the big feast.

Photo: Universal Pictures

What will be 2011′s top pop culture costumes? You know, the ones you see and immediately wonder, “Why didn’t I think of that?” as you stare longingly at the Zeitgeister who has everybody talking. There’s one at every Halloween party. It’s that person who perfectly selects an ensemble that’s witty, creative and/or on the cusp of a trend before every party superstore has created a spinoff? She was Gaga two years before there were scores of branded costumes, Sue Sylvester when Glee was just a few episodes old, and Katy Perry right after “California Gurls” hit airwaves.

Sometimes, this person can cause controversy, like when Bill Maher dressed as a speared Steve Irwin just weeks after the Crocodile Hunter’s death. She can occasionally fall into the “Too Soon?” category, prompting some to question her taste, but that’s the risk the Halloween enthusiast faces (more on that below). These people’s costumes always spark conversation — much better than the oft-overused lingerie-and-animal-ears combo Mean Girls lampooned back in 2004, which continues to be a trite standby for many people.

This year, my friend, it’s your turn to be the Halloween Zeitgeist. You deserve your moment to shine, just like that Old Spice model or Antoine Dodson or Keyboard Cat. Between classes, work and study sessions, finding time to brainstorm and create a costume can be a real challenge. In fact, it’s why many years I’ve opted for less-than-stellar ensembles. No more, I say! Here are a couple easy costumes to get your spooktacular started:

Bridesmaids

If you have a friend with impeccable sewing skills, you can go for an exact replica of the hot pink taffeta messes — err, dresses — the cast wore for its promotional posters. If not, don’t despair — here’s an easy way to copy Kristen Wiig and co’s look. (You may want to carry a bouquet to really send home the message. Otherwise, middle-aged drunk men may mistake you for their old prom date.)

Shoes: Type Z from Zappos (shown) or Tacey Ruffle Platform Sandals from Target

Dress: Romeo & Juliet Couture Strapless Peplum Dress (shown) or Strapless Peplum Dress by Jessica Simpson

Pearl Necklace/Earrings: Pearl Flower Earring/Necklace Set from JC Penney (shown) or 99-cent Faux Pearl Necklace

The Kardashians

The Kardashian sisters are known for their fitted minidresses, glossy brown locks and, yes, striking curves. Replicating their look involves a little edge and a lot of sass. The booty padding is optional.

Snag the look:

Dress: Kardashian Kollection at Sears (shown) or Sofia Vergara for Kmart

Shoes: Leopard Peeptoe Stilettos from Forever21 (shown) or Tipsy Red Carpet Pump from Kmart

Wig: Tabloid Starlet Wig from Halloween Express (shown) or Serpentine Black Wig from Party City (just pin back the bangs)

 Occupy Sesame Street Protestors

No matter where you stand on the “Occupy Wall Street” protests, you have to admit that the I Can Haz Cheezburger-esque “Occupy Sesame Street” comic from Imgur is pretty chuckle-worthy. Maybe even funny enough to merit a snort. It’s a timely costume, but be prepared to enter a few political conversations over it. (In which case, you may want to read up on a group who goes by Occupy Sesame Street. They’re sponsored by the letter E, as in Education.)

Cookie Monster Costume: Spirit’s traditional version (shown) or Amazon’s Sexy Cookie Monster, if you live by the “This is the one year a night I can dress like a slut and get away with it!” creed

Protest T-shirt: Occupy Sesame Street from Cafepress (shown) or “I am 99%” from Spreadshirt

Lady Gaga as Jo Calderone

Oh shoot. Look at you. You’re practically meta. I mean, while all those other Poker Faces parade around in two-year-old Gaga costumes, you’re bucking the trend by dressing as Lady Gaga dressing as a male model. Or whatever it is Jo Calderone does for a fictional living.

Boyfriend Blazer: Classic Woven Jacket, Forever21

White Crew Neck: Hanes Crew T-Shirts (via Target)

Candy Cigarettes: Amazon (or any specialty candy store)

Greaser Wig: Danny Grease Wig, Amazon

Katy Perry as Kathy Beth Terry

Okay, so I’ve been having a little too much fun with the concept of dressing as someone who’s dressing as someone else. But come on, people — put those cupcake boobs away. That was so 2010. This year, it’s less sexy, more seventh grade. You know you love that headgear.

Denim vest: Hooded Denim Vest, Forever21

Pink Turtleneck: Ultrasoft Turtleneck, Target

Jorts: Distressed Denim Boyfriend Shorts, Forever21

Faux Braces: Fake “Bubba” Braces, Spirit Halloween Stores (use some wire for the headgear)

Glasses: SW Clear Fake Glasses, Sunglass Warehouse

Other semi-awesome ideas to consider: Lisbeth Salander (AKA the Girl with the Dragon Tattoo), Pan Am stewardesses, Angry Birds, Average Joes and the Purple Cobras (Dodgeball is a cult favorite. It’s easy and well-received. Go for it.), Preggers Beyonce & Jay-Z, Cowboys vs. Aliens, Rebecca Black, Nicki Minaj and her “Superbass” ballerina princess fans, Carmen Sandiego

The trick is to avoid the “Too Soon?” category, where you’re shunned for being entirely too insensitive, or — worse! — you show up as one of five wannabes all pretending to be the same much-gossiped celebrity. Here are the sure-to-be-overdone costumes you should dodge at all costs:

Charlie Sheen

Amy Winehouse (unless you’re Zombie Winehouse, but that may fall into the poor taste category. The reception depends entirely on your audience)

Katy Perry circa “California Gurls”

Fall is a season best experienced with your taste buds. Even on warmer days like this week, all it takes to capture the season is a sampling of four key ingredients: a burst of cinnamon, an indulgent swirl of caramel, a velvety dollop of pureed pumpkin, and a crisp, juicy apple.

You can find these flavors just about anywhere, from Pumpkin Pie Pop Tarts to Starbucks’ fall drinks: the Salted Caramel Mocha, Pumpkin Spice Latte and Caramel Apple Cider. They’re offered for a limited time only, so it’s easy to want to gobble up as many tastes of the season as you can muster. The problem? It can be a drain on your wallet. And it doesn’t fill your apartment with that sweet, fresh-from-the-oven scent. (Even a Yankee Candle can’t hold a, well, you know, to the real thing.)

With that in mind, here’s a roundup of the best pumpkin and apple recipes. We’ve tested them to make sure they’re worthy of your palette — now it’s up to you to get cooking.

Canned Pumpkin Recipes:

Pumpkin Whoopie Pies

Yes, you read correctly — they all use canned pumpkin. You can substitute pureed sugar pumpkin, but this method will save you serious time — and cleanup.

Pumpkin Whoopie Pies

Pumpkin Pie Muffins

Chris Gardner’s Pumpkin Ice Cream Pie

Pumpkin Spice Latte

Apple Recipes:

Cinnamon Apple Empanada

Gala or Fuji apples tend to work best, since they’re crisp and flavorful without being overly sweet. Opt for Granny Smith apples if you’re after a more tart taste.

Cinnamon Apple Empanadas

Mom’s Apple Pie

Just-Like-Starbucks Caramel Apple Cider

White Chocolate Peanut Butter Dip with Sliced Apples

If you’re the type who’s not satisfied with just one dip (or maybe you’re allergic to peanut butter, which is a real tragedy!), here’s a recipe for a no-fuss caramel sauce you can make in the microwave. It doesn’t require candy thermometers or any other fancy equipment, so it’s perfect for dorm dwellers! Or those who are easily intimidated by the thought of cooking caramel from scratch. (Ahem, me.)

Let me know if you have any droolworthy apple or pumpkin recipes that I can add to my fall food repertoire. And if you just can’t resist regular stops at Starbucks, Her Campus has a great guide to which fall drinks are worth savoring — and which you should just skip.