Trey Weston

1 week ago | guiltyeats.com | Trey Weston

In just over a week, some of college football’s biggest stars will head to Lambeau Field to hear their names called during the NFL Draft. Among those standout talents is Heisman Trophy winner Travis Hunter, who dominated on both sides of the ball last season — playing cornerback and wide receiver for head coach Deion Sanders at Colorado.

1 week ago | guiltyeats.com | Trey Weston

Dairy is a great thing. But for people with lactose intolerance, being able to enjoy those sort of products can cause symptoms that make it less than ideal to enjoy large amounts of it. Although February is recognized as Lactose Intolerance Awareness Month, Kraft is raising awareness through a new JELL-O item that is helping the brand enter both the plant-based and oat milk space.

2 weeks ago | guiltyeats.com | Trey Weston

With Easter coming up on Sunday, it’s that time of year when many of us are indulging in some sugary favorites. And when it comes to holidays, cookies are always a top-tier treat to bake and share. These days, though, many of the mainstream cookie brands are loaded with artificial dyes and extra sugar. Enter Sweet Loren’s, whose lemon cookie dough is back just in time for spring — and Easter. A popular spring flavor without the guiltThere’s just something about lemon that screams spring.

2 weeks ago | guiltyeats.com | Trey Weston

If there’s one thing about larger-than-life former NBA player Shaquille O’Neal, it’s that he’s never been afraid to take on a few side quests. Since retiring from the league in 2011, the four-time champion has done everything from DJing to working as a sports analyst on NBA on TNT — and even launched his own line of gummy candies featuring his face. Add to that list: being a Papa John's franchisee. And yes, he has his own pizza creation, which is making a return to stores nationwide.

2 weeks ago | guiltyeats.com | Trey Weston

Spaghetti is one of the simplest dishes one can possibly make that requires boiling some noodles, adding the sauce, and potentially sprinkling some parmesan cheese on top to round out the creation. But the real game-changer? A good sauce. The right one can take your spaghetti from basic to brilliant. I recently had the pleasure of trying one that did just that, courtesy of Bionaturae.