All Posts By Amy Reiter

Amy Reiter is a writer and editor based in New York. A regular contributor to The Los Angeles Times, she has also written for The New York Times, The Washington Post, Glamour, Marie Claire and Wine Spectator, among other print publications, as well as for websites including The Daily Beast, MSN, Babble, AOL/Huffington Post and Salon, where she was a longtime editor and senior writer.

This Pizza Bedding Lets You Get Your Z’s in Cheese

by in News, November 24th, 2014

Pepperoni BedPizza is no longer just your go-to dinner for parties, game watching and nights you really don’t feel like cooking anything else. Now it’s also something you can slide under and lay your weary head on at the end of a long day. Because … pizza bedding.

The whimsically named website Emotional Rainbow, which has previously offered primarily elaborately decorated sweatshirts, has just introduced “Pepperoni Bedding.”

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Now Your Bartender Can Build You a Bespoke Beer

by in News, November 22nd, 2014

The HoppierIf hoppy beer makes you happy, then hoppier beer may make you happier. At least that seems to be the thinking behind the Hoppier, a barista-style machine that can automatically recalibrate the strength of hops in a beer and tailor its flavor to suit your taste.

Hoping to hop on both the trend toward product personalization and the rage for craft beer, the U.K. product design and development firm behind the Hoppier, Cambridge Consultants, has created a device — basically a beer tap crossed with an espresso machine, with a few extra high-tech bells and whistles — that uses pressure to extract hops and add them to your beer.

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People Names Chopped Judge Marc Murphy “Sexiest Chef”

by in Food Network Chef, News, November 21st, 2014

Marc MurphyThere may be little as sexy as a man who truly knows his way around the kitchen. The swift, confident knife skills, the joyful embrace of the spicy and sensually pleasing, the willingness to experiment and get messy — a certain sort of male chef, especially if he happens to be handsome, can really make a person salivate.

That fact is apparently not lost on the editors of People magazine. In the just-released Sexiest Man Alive 2014 issue, they’ve named Food Network Chopped judge and restaurateur Marc Murphy as “Sexiest Chef.”

Marc was included, along with poet Terrance Hayes, “snake charmer” Evan Antin, scientist Hendrik Streeck, “model with tats” Parker Hurley, teacher Nicholas Ferroni and artist Javier Gomez, as one of the magazine’s picks for “Sexy Men at Work.”

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Turkey & Stuffing Mini Doughnuts Are One More Thing to Be Thankful For

by in News, November 19th, 2014

Turkey & Stuffing WeirdoughsMost of us love gathering around the table to enjoy Thanksgiving with friends and family — and many of us even relish the work that that goes into making that big meal a memorable success. But for those looking for a shortcut to the taste of turkey and stuffing, may we introduce turkey and stuffing doughnuts.

Yup.

Just in time for the holidays, the British grocery chain Tesco has introduced a new flavor in its line of savory mini doughnuts: Turkey & Stuffing Weirdoughs.

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East? West? Which Has the Better Butter Stick?

by in News, November 17th, 2014

Stick of ButterDid you ever notice that butter is sold in long, thin sticks in the eastern part of the United States, while in the West it’s sold in short, stout blocks? Honestly, me neither. But a consumer who did recently asked Marketplace.org for an explanation.

Turns out the East-West butter divide dates back to the 1960s. Before then the West Coast didn’t have much of a dairy industry or churn out much butter or cheese.

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Hot Potato? A New Genetically Engineered Spud May Be Headed Your Way

by in News, November 12th, 2014

PotatoesA genetically engineered potato may be on its way to your dinner plate, not to mention your chip bag and french fry packet.

On Friday, the Department of Agriculture approved the commercial planting of a new variety of spud specially modified to resist bruising and contain less of a possibly cancer-causing chemical, acrylamide, that is produced when a potato is fried. Whether that’s a good or bad thing depends on whom you ask.

Doug Gurian-Sherman, a senior scientist at the advocacy group the Center for Food Safety, has expressed concern about the genetically engineered (GE) potato and the technique used to produce it, RNA interference, calling USDA approval hasty, “riddled with holes” and “extremely worrisome.”

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Doritos You Can Drink or Drape with Garlands

by in News, November 11th, 2014

ChipsNothing says Christmas like tortilla chips. Or, well, at least nothing says it like green tortilla chips shaped like little Christmas trees.

Frito-Lay is introducing just such a holiday version of Doritos in Japan this year. And if you’re thinking to yourself: “Well, what about all that orangey powder? Doesn’t it ruin the effect?” Actually, no, it doesn’t. The powder on the chips, which reportedly taste like “corn cream” soup, is snow white and “white corn cream stew flavored.” Oh ho ho, yes.

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Would You Ditch Your Phone to Get 10 Percent Off Your Restaurant Check?

by in News, November 9th, 2014

Cell PhoneYou might think the only incentive needed to give your cellphone a rest at the dinner table is to better enjoy your meal and engage in conversation with your fellow diners. But a restaurant in Iowa, Sneaky’s Chicken, has sneaked in a little extra motivation: Every Wednesday, customers willing to unglue their eyes and ears from their phones receive a 10 percent discount on their checks.

The restaurant’s general manager, Christy Wright, told the Associated Press that she and her dad, Sneaky’s owner, Dave Ferris, instituted the promotion, in which customers voluntarily put their phones in a box provided by their server, because they couldn’t help noticing that phones were taking their toll on table conversations.

(In a poll we conducted on FN Dish a few months back, most respondents said they “never” turn off their cellphones while eating at a restaurant. “I’m paying good money to eat at these restaurants and will do what I please with that time,” wrote one bristled commenter.)

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These Coffee-Foam Cats Will Make You Say Wow (or Meow!)

by in News, November 8th, 2014

Coffee-Foam CatWhen a nimble-handed barista presents you with a latte that’s been personalized with a pretty image on top — a swirly leaf or twirly heart — it gladdens your spirit, as if you’ve just been given an unexpected gift or a warm smile from a kind stranger.

The latte art posted by a Twitter user who goes by the handle @dongurinekobei, though, puts most other fancy coffee doodles to shame. According to RocketNews24, the highly detailed, ultra-realistic, foamtastic feline faces are @dongurinekobei’s way of immortalizing her cats, a tabby named Donguri and two kittens, Mugi and Uutan — at least until the java jones hits.

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This Week’s Nutrition News Feed

by , November 7th, 2014

Red Wine
In this week’s news: There may be one fewer reason to drink red wine; meat companies ditch the drugs; and two studies take a glass-half-empty attitude toward milk drinking.

Time to Switch to White?
If you’re drinking red wine for the, um...

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