Johns Hopkins UniversityEst. 1876

America’s First Research University

Archived articles

Food

A table full of single-serving koshary bowls

Coming soon

Student center food options finalized

Published July 14, 2025

Food stalls serving dishes from Egypt, China, Maryland, and beyond will open on Homewood campus this fall

Research Matters

Finding the best recipe for health

Published April 1, 2025

For the past 25 years, Professor Lawrence Appel's DASH diet has helped patients lower their blood pressure and avoid heart disease

A smiling Tim Ma leans against a wall while wearing a kitchen apron.

Q+A

Chef Tim Ma is back for seconds

Published March 14, 2025

The new Hopkins Student Center will feature a sit-down restaurant, coffee shop, and Chinese-American food stall from acclaimed restaurateur and alum Tim Ma

Illustration of a woman roasting vegetables over a fire

Fact or fiction?

Experts take on top food myths

Published Spring 2023

Navigating today's conflicting nutrition advice can be confusing. Johns Hopkins Magazine turned to a panel of Hopkins experts for the truth—the science-backed, evidence-based, fact-checked truth—behind some common food myths. / Johns Hopkins Magazine

Overlaid on an American map are various types of food, including dumplings and sushi

Changing hearts, minds, and stomachs

Published Spring 2023

SAIS alumni Téa Ivanovic and Peter Schechter founded Immigrant Food to defend the vision of America as an immigrant nation / Johns Hopkins Magazine

The title page of 'What Mrs. Fisher Knows About Old Southern Cooking' by Abby Fisher

A legacy of Southern delicacies

Published Spring 2023

Johns Hopkins' Special Collections acquires first-edition copy of What Mrs. Fisher Knows About Old Southern Cooking, a cookbook believed to be only the second one authored by a Black woman in the United States / Johns Hopkins Magazine

Crazy Legs Conti sits in his apartment and leans toward the camera

Crazy Legs is still hungry

Published Spring 2023

Competitive eater Crazy Legs Conti has yet to max out on gross out / Johns Hopkins Magazine

Food for thought

Published Spring 2021

As the institute's director of science and technology, Liz Specht, Engr '09, helps identify gaps in research and funding to fuel innovations for new meat and dairy substitutes. / Johns Hopkins Magazine

Melanie Shimano

HAVING A BYTE TO EAT

Published Fall 2020

Melanie Shimano's Food Computer Program has reached nearly 300 students around Baltimore / Johns Hopkins Magazine

Mohammad Modarres with a puppet chef

Mohammad Modarres is building a bigger community table

Published Fall 2019

Mohammad Modarres wants to bridge the gap between kosher and halal foods and bring people together in the process / Johns Hopkins Magazine