The 50 Highest-Paying College Majors for 2019


College students have a lot on their plate when deciding what career path to take. Plus, with recent graduates shouldering an average student loan debt of $29,800 each, the pressure to find high-paying jobs is high. According to CNN Money, the average salary for the class of 2018 in the United States was just barely over $50,000. However, this is just a broad estimate for all majors. Career site Zippia created a list of the 50 highest paying majors for 2019, as well as an average of how much graduates with each of these degrees can hope to make annually.

Zippia used microdata samples from the American Community Survey to find average annual incomes by major, and narrowed their research to employees aged 29 to 31 who had been working for a full year. This allowed the grads a couple of years to settle into their field and not have to report entry-level salaries. With that, they were able to come up with a list of the highest-paid versus the lowest-paid majors.

The majority of highest paying majors have one thing in common: science. It is no surprise that out of the top 10 of the majors, seven of them are science-based, including petroleum engineering ($169,680), engineering mechanics ($90,085), and geoscience ($89,799). However, just because many science majors bring in higher paychecks, that does not mean all of them will: among the lowest paying majors, Zippia found the average salary for educational psychology, library science, and social psychology majors hovers around $30,000.

Below is the complete list of the top 50 highest paying college majors of 2019:

  1. Petroleum Engineering // $169,680
  2. Applied Mathematics // $95,351
  3. Engineering Mechanics // $90,085
  4. Geosciences // $89,799
  5. Actuarial Science // $84,104
  6. Mining Engineering // $83,754
  7. Economics // $82,560
  8. Business Economics // $80,048
  9. Chemical Engineering // $79,086
  10. Materials Science // $78,883
  11. Aerospace Engineering // $78,544
  12. Computer Engineering // $78,114
  13. Computer Science // $77,699
  14. Industrial Engineering // $77,684
  15. Biological Engineering // $77,331
  16. Finance // $77,251
  17. Electrical Engineering // $77,219
  18. Public Policy // $76,207
  19. Mechanical Engineering // $76,019
  20. Engineering Management // $73,780
  21. Nuclear Engineering // $73,157
  22. Engineering // $72,996
  23. Biomedical Engineering // $71,902
  24. Mathematics // $71,024
  25. Information Sciences // $71,004
  26. General Engineering // $70,301
  27. Electrical Engineering // $70,115
  28. Engineering Technology // $69,606
  29. Management Info // $68,957
  30. Construction Services // $67,989
  31. Food Science // $67,888
  32. Molecular Biology // $67,757
  33. Statistics Science // $67,757
  34. Pharmacology // $67,307
  35. Civil Engineering // $67,161
  36. Miscellaneous Business Administration // $66,390
  37. Environmental Engineering // $65,893
  38. Materials Engineering // $65,717
  39. Agricultural Engineering // $65,490
  40. Transportation Sciences // $65,050
  41. International Business // $64,792
  42. Architectural Engineering // $64,358
  43. Operations Logistics // $63,015
  44. Mechanical Engineering // $62,957
  45. Political Science // $62,631
  46. Computer Systems // $62,486
  47. Marketing Research // $62,413
  48. Accounting // $62,272
  49. Physics // $62,192
  50. Engineering Tech // $61,819

[h/t Zippia]

Blue Apron’s Memorial Day Sale Will Save You $60 On Your First Three Boxes

Scott Eisen/Getty Images
Scott Eisen/Getty Images

If you’ve gone through all the recipes you had bookmarked on your phone and are now on a first-name basis with the folks at the local pizzeria, it might be time to introduce a new wrinkle into your weekly dinner menu. But instead of buying loads of groceries and cookbooks to make your own meal, you can just subscribe to a service like Blue Apron, which will deliver all the ingredients and instructions you need for a unique dinner.

And if you start your subscription before May 26, you can save $20 on each of your first three weekly boxes from the company. That means that whatever plan you choose—two or four meals a week, vegetarian or the Signature plan—you’ll save $60 in total.

With the company’s Signature plan, you’ll get your choice of meat, fish, and Beyond foods, along with options for diabetes-friendly and Weight Watchers-approved dishes. The vegetarian plan loses the meat, but still allows you to choose from a variety of dishes like General Tso's tofu and black bean flautas.

To get your $60 off, head to the Blue Apron website and click “Redeem Offer” at the top of the page to sign up.

At Mental Floss, we only write about the products we love and want to share with our readers, so all products are chosen independently by our editors. Mental Floss has affiliate relationships with certain retailers and may receive a percentage of any sale made from the links on this page. Prices and availability are accurate as of the time of publication.

11 Cooking Hacks From Real Chefs to Elevate Your Pasta Dishes

Ridofranz/iStock via Getty Images Plus
Ridofranz/iStock via Getty Images Plus

It’s one of the easiest and most popular dishes to make at home. Just boil noodles, heat a jar of sauce, and voila! What many don’t realize, however, is that with some attention to detail and just a few extra steps, you can take your spaghetti with marinara sauce from serviceable to restaurant-quality. Here are a few tips from the pros.

1. Make your own sauce.

This may not sound like a “hack,” but it’s way easier to do than most people think. All you need are four ingredients, according to celebrity chef Fabio Viviani: garlic, olive oil, basil, and a large can of whole plum tomatoes—he and others recommend the San Marzano variety of tomatoes, which derive from the volcanic soil around Naples. (If you’re so inclined, use a salad spinner to rid the tomatoes of their seeds before you get cooking.) Heat six smashed garlic cloves with some olive oil, add in the tomatoes, and cook for 10 to 15 minutes, adding the basil at the very end.

2. Use a potato masher.

To break down those sauce tomatoes, you could smash them by hand, or use the same wooden spoon you use to stir. (You could also puree them, but most chefs say that’s a no-no.) Or, you could do like Scott Conant of Scarpetta does and use a potato masher, which allows for an even consistency while still keeping the sauce thick and flavorful.

3. Use the right amount of water.

Using too little water can cause noodles to clump while they’re cooking, according to Giuliano Hazan, son of legendary Italian chef Marcella Hazan. He recommends using six quarts of water for each pound of pasta. When in doubt, use more than you think you’ll need—but not so much that the pot overflows while boiling.

4. Don’t add olive oil.

Many believe that adding olive oil to the pasta water will keep the noodles from sticking together. Not true, says renowned chef and cookbook author Lidia Bastianich, who points out that well-cooked pasta should be naturally stick-free. Adding olive oil can also keep the sauce from adhering to the pasta, according to Alton Brown, which keeps ingredients separate that should meld together.

5. Salt liberally—and at the right time.

Just a pinch won’t do it, according to Del Posto chef Mark Ladner. To truly bring out the flavor of the pasta, add one tablespoon of salt per quart of water. As far as timing goes, wait until the water is boiling, but before you’ve put in the pasta. This allows the salt to infuse the water without affecting the boiling time—because, contrary to what you might have heard, adding salt right when you put the pot on the burner actually increases the time it takes for water to start boiling.

6. Turn off the heat and cover the pot.

Rather than boiling the water until the pasta is ready, do what famed chef and cookbook author Mary Ann Esposito recommends: Let the water return to a boil, then shut off the heat, cover the pot and wait for seven minutes. “Works beautifully for cuts like spaghetti, ziti, rigatoni and other short cuts of pasta,” Esposito writes. “Saves energy too.”

7. Cook the sauce in a skillet.

Forget using a small pot, or even a saucepan, to heat your sauce. As Bastianich tells it, a skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly. With its flared sides and lighter weight, a skillet also lets you toss the pasta and the sauce together.

8. Add a pinch of sugar to your sauce.

A touch of sweetness can help balance out the flavor of your sauce. Brooklyn chef Jen DePalma says she always adds a pinch of sugar to her sauce, which tones down the acidity and keeps it from tasting too bitter.

9. Cook the pasta with the sauce.

This might be the most crucial hack of all. As numerous chefs point out, pasta and sauce should be cooked together so that the sauce coats the noodles. Celebrity chef Michael Chiarello recommends taking the pasta out of the water four minutes before the cook time listed on the package, transferring it to the sauce skillet and cooking the two until the pasta is al dente. You should only bring your sauce to a boil after adding the pasta, then simmer the two until finished.

10. Use the pasta water.

Don’t pour out that water after you’ve transferred the pasta. As Jason Pfeiffer, chef-de-cuisine at Maialino tells Epicurious, a splash of starchy pasta water on the noodles and sauce will help bind the two together. (You can also use it to make a cocktail, if you’re so inclined.)

11. Don’t forget to add the finishing touches.

Chef Ken Arnone recommends adding fresh sliced basil to your sauce five minutes before it’s done cooking. If you’re going more indulgent, do as Scott Conant does and add a tablespoon of butter. After plating, you could go the traditional route with Parmesan cheese. Or, you could follow chef Elena Karp’s recommendation and add shaved pecorino cheese along with a hint of parsley.