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.

What’s a Cherimoya?

by in News, February 5th, 2016

What's a Cherimoya?If you’ve spotted a strange, irregularly ovoid, mottled, scaly-patterned greenish fruit at the market recently and wondered what on earth that thing was, you were probably looking at a cherimoya, my friend. This tropical fruit, also known as a “custard apple,” is grown in many areas around the world and domestically in California, and it is in season and available from November through May.

Curious about this peculiar-looking fruit? Here are a few things to know:
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This Intricate Spoon Art Is Too Cute to Eat

by in News, February 4th, 2016

This Intricate Spoon Art Is Too Cute to EatThere are hobbies — and there are hobbies that almost defy words. Ioana Vanc’s spoon art falls solidly into the latter category.

Vanc, an architect based in Arad, Romania, makes elaborate illustrations and tableaux using bits of food that nestle cozily into the bowl of a spoon. Her intricate pieces evoke images ranging from celebrity portraits to animals to exotic vistas and detailed streetscapes to familiar characters from movies like Star Wars, Frozen and Penguins of Madagascar.

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Americans Aren’t Sure About the No-Tip Trend

by in News, Restaurants, February 2nd, 2016

Americans Aren't Sure About the No-Tip TrendThe movement to ditch tipping and bake the cost of service right into the price of menu items, in order to pay servers and other restaurant staffers a reliably higher wage, is gaining momentum. This fall, when influential restaurateur Danny Meyer declared an end to tipping, at least in his renowned eateries, things seemed to have reached a tipping point. But the push for tip-free dining may be moving a little too fast for the average consumer.

Eighty-one percent of adults who eat in restaurants say they’re not ready for gratuities to be factored into menu items, preferring that the decision to tip, and how much, be left to their own discretion, a new study conducted by Horizon Media has found.

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The All-Nachos Restaurant You Never Knew You Needed

by in News, Restaurants, February 1st, 2016

The All-Nachos Restaurant You Never Knew You NeededEvery so often the world brings you something that satisfies a deep need you had no idea you had. Like, for instance, delivering fabulous, easily returnable shoes to your door. Or, perhaps, providing you with a restaurant exclusively devoted to nachos.

Actually, we can thank the same man for both of those things. Nick Swinmurn, the guy who launched Zappos — and then left his job as the shoe e-tailer’s CEO in 2006, three years before the company was sold to Amazon for $1.2 billion — has just opened an all-nacho restaurant in California, with an eye toward rolling it out to other regions, should the idea prove successful.

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Is Poke the Next Big Thing?

by in News, January 29th, 2016

Is Poké the Next Big Thing?The next big thing in fast-casual dining may come as fantastic news for raw-fish fans: restaurants devoted to poke, the raw fish salad that is Hawaii’s answer to sashimi, ceviche and tuna tartare.

Fast-casual poke establishments, such as Santa Monica’s Sweetfin Poké, are rolling out or expanding in New York City and cities in Southern California, Eater notes. The boom is due to “the relative ease of getting a poke restaurant off the ground, the dish’s appeal to health-conscious consumers, and the persistent trend of bowl foods,” , Eater adds — and the fast-casual trend seems eminently “scalable.”

Unfamiliar with poke (pronounced “POH-kay”)? Here are a few things to know:

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The Next Trend in Tableware May Bowl You Over

by in News, January 28th, 2016

The Next Trend in Tableware May Bowl You OverPlates — they seem like a tableware staple, but it turns out they’re, like, totally five minutes ago.

Today, it’s all about bowls, baby — big bowls, “bistro” bowls, as well as bowls of more modest size, bowls that are sort of like plates only with big upturned rims (those are officially called “coupes,” you may be interested to know) and bowls that are just, you know, bowls.

“Sales of bowls are rising as Americans prefer more casual, one-course meals that layer flavors,” the Wall Street Journal recently noted in an article that ran under the headline “Bowls Are the New Plates.”

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Kit Kat Bar’s Shape Is Distinct, But Not Enough to Trademark, Court Rules

by in News, January 26th, 2016

Would you recognize a Kit Kat in a lineup by its shape alone? Maybe, but a U.K. judge has decided that, although the candy bar’s break-apart four-finger design may be easily identifiable to consumers, it is not distinctive enough to be trademarked in the U.K.

According to the court, consumers rely on other information — like packaging and logos — to identify a Kit Kat, rather than recognizing the chocolate-covered wafer confection by its shape alone; therefore it failed to meet the bar (no pun intended) for the trademark to be issued.

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Catch This: Tom Brady Has Never Even Tried Coffee

by in News, January 25th, 2016

Catch This: Tom Brady Has Never Even Tried CoffeeWe’ve been hearing a lot about the strict “plant-based diet” that Tom Brady, Gisele Bündchen and their kids adhere to — and surely there’s a lot to marvel at. (Our sister blog Healthy Eats recently parsed its healthfulness.)

According to their personal chef, Allen Campbell, the New England Patriots quarterback, his supermodel wife and their two young children eat a diet that is 80 percent organic vegetables (only “the freshest,” of course) and 20 percent lean meats: “grass-fed organic steak, duck every now and then, and chicken” as well as the occasional “wild salmon.”

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Vodka Made with Deep-Ocean Water Makes Waves

by in News, January 15th, 2016

Vodka Made with Deep-Ocean Water Makes WavesBeneath the waves of the Pacific Ocean, beyond the beaches of Hawaii, spirits lurk. The name of those spirits is … vodka.

Did you know you could drink 80-proof vodka made from seawater and organic sugar cane?

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These Foam Food Accessories Are Totally Droolworthy

by in News, January 14th, 2016

These Foam Food Accessories Are Totally DroolworthyWant to have your cake and wear it, too? You can do that with this sweet confetti-cake bag by Dutch fashion designer and blogger Rommy Kuperus, who sells her droolworthy, handmade, food-inspired foam accessories on Etsy under the handle rommydebommy.

“My designs are full of energy, a complete color explosion with a sense of humor,” the designer, who is based in Rotterdam, Netherlands, boasts on her Etsy page.

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