Something undeniably magical is happening in the wellness world right now: Unicorn food has taken over, and not only is it beautiful—a rainbow of pastel pink, baby blue, and amethyst purple—but the ...

This year is officially the year of the unicorn. Well, at least in the world of foodies it is. So how did such a phenomenon come to pass? These recipes and their viral reception had a lot to do with ...

From toast to lattes, the mystical fad is popularizing a colorful and healthy way to eat. Most unicorn recipes are dyed naturally, with the help of natural food powders such as spirulina (blue or ...

Sprinkles, confetti, and glitter — oh my! And we're not just talking about our wardrobes. What if our kitchens were filled willed with as much color and excitement as Times Square on New Years Eve?

Starbucks' Unicorn Frappuccino is all the rage this week - a sugary sweet, purple and pink concoction that weighs in at more than 400 calories and nearly 60 grams of sugar for a 16-ounce version. WRAL ...

I've said it before, and I'll say it again: Unicorns are taking over, so we must be prepared for their colorful conquest into our lives. One thing I've noticed as the sparkly creatures have started ...

When Hello Kitty and unicorn macarons meet, the result is just about the cutest freaking thing you could possibly imagine. While we admit the unicorn trend itself is a little tired at this point ...

Rachel Fong of YouTube's Kawaii Sweet World is stopping by the TODAY kitchen to share two fun and flavorful dessert recipes. "These cupcakes look impressive with their rainbow swirl, but they're ...

In honor of National Pancake Day, September 26, News4’s Angie Goff has a fun and easy DIY recipe! Make your own magical stack with Angie’s recipe below or watch our Facebook Live here. 1. Make pancake ...

Mark our words: Unicorn noodles are about to be the biggest thing to hit the dinner scene since — well — unicorn toast was introduced to the breakfast table. A genius creation from the Indigo Kitchen ...

Hopper is a former Ideas Editor for TIME. Whenever I’m feeling down about the world, I drink poison. Not quick-acting poison. The stuff with a greater half-life: The kind of sugary delights that boil ...