All Posts By Amy Reiter

Amy Reiter is a writer and editor based in New York. Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer. In addition to contributing to FN Dish, she blogs for Food Network’s Healthy Eats.

Clear, Colorless Coffee That Looks Like Water Now Exists

by in News, April 28th, 2017

Clear, Colorless Coffee That Looks Like Water Now ExistsRemember when clear cola was a thing? Crystal Pepsi, Tab Clear — they were supposed to seem healthy and pure. Ah, the ‘90s. Now someone’s trying something similar with coffee.

A London-based company founded by two brothers is making see-through coffee it claims is “the first colorless coffee in the world!” CLR CFF (apparently the creators are as averse to vowels as they are to the color brown) looks, but doesn’t taste, like regular water. What it does taste like is a strong cup of joe, but — and this is apparently the point, in case you were wondering — it won’t stain your teeth.

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Standalone Ikea Restaurants May Be Coming Soon

by in News, April 27th, 2017

Standalone Ikea Restaurants May Be Coming SoonDo you find yourself going to Ikea for the Swedish meatballs, the salmon wraps or the inexpensive vanilla ice cream cones as much as for the Billy bookcases or Besta storage combos? The modern-furniture mecca’s top brass has noticed.

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Now You Can Get Your ‘Green Juice’ in Gummy Form

by in News, April 26th, 2017

Sugarfina sure knows how to spot a trend, capture it in candy and conjure a coast-to-coast, crazy-big appetite for its toothsome, tastefully packaged creations. People went crazy for those rosé gummy candies the high-end candy company introduced last summer; the pink-wine-infused sweets sold out in under two hours and launched a wait list thousands upon thousands of eager buyers long.

Then again, sometimes even Sugarfina’s idea-meisters may not realize just how hungry the public is for one of their high-concept confections. See again, those pink-wine-infused gummies – but also, the company’s latest groundbreaker: “Green Juice” Bears, billed as the first of their kind.

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How to Stop a Brain Freeze in Its Tracks

by in News, April 25th, 2017

How to Stop a Brain Freeze in Its TracksI scream, you scream — and sometimes we all really scream while eating ice cream because … brain freeze.

That sudden, short headache that hits right when we’re eating or drinking something super-cold — which is actually called sphenopalatine ganglioneuralgia in scientist speak — is our body’s way of telling us to slow down, Wake Forest Baptist Medical Center neuroscientist Dwayne Godwin, Ph.D., explained in a 2013 news release.

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Ice Cream on a Cotton-Candy Cloud? So Dreamy!

by in News, April 22nd, 2017

Ice Cream on a Cotton-Candy Cloud? So Dreamy!The dessert of your childhood dreams — or, well, it would definitely have been, if you had thought about it — is now a reality. Hello, soft-serve ice cream nestled in a humongous cloud of cotton candy (pink or blue, of course) and toppings galore. Think sweet treats like M&M’s, smashed candy bars like Twix and KitKats, crumbled cookies, caramel corn, Pop Rocks, chocolate syrup, Gummi Bears, even breakfast cereal.

The ice cream/cotton candy confections are a specialty at Room for Dessert by Casa Verde, a rooftop cafe in Cebu City, Philippines — and people on Instagram and in the food-blogosphere are pretty darn into them.

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You Can Now Drink Rosé from a 40-Ounce Bottle

by in Drinks, News, April 20th, 2017

You Can Now Drink Rosé from a 40-Ounce BottleWhen you think of 40-ouncers, you probably think of malt liquor: Colt 45 or Olde English 800, aka the kind of cheap, high-alcohol swill best drunk out of a brown paper bag.

You probably don’t think of an organically farmed, light, crisp Muscadet with “mineral aromatics” or a blushing rosé. Award-winning New York sommelier Patrick Cappiello wants to change that with his new endeavor: Forty Ounce Wines.

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Coffee That Bridges the Gap Between Cheap and Good

by in News, April 19th, 2017

Coffee That Bridges the Gap Between Cheap and GoodSome people like cheap coffee: the stuff that will open your eyes but not cost an arm and a leg. Others insist on good coffee: the stuff that is caringly sourced, carefully roasted. Now — wait for it — you can actually get both at once.

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Terrarium Cakes May Be the Most-Succulent Dessert Trend Yet

by in News, April 18th, 2017

Terrarium Cakes May Be the Most-Succulent Dessert Trend YetWe all like succulent desserts. But a new cake-decorating trend is taking that concept super-literally. Terrarium cakes, topped with succulent plants and flowers, are a thing on Instagram — eye candy in the extreme.

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Why Wine Tasting Is a Big Brain Game

by in News, April 14th, 2017

Why Wine Tasting Is a Big Brain GameSo much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.

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This Couple Served Pizza Cake at Their Wedding

by in News, April 13th, 2017

This Couple Served Pizza Cake at Their WeddingTraditional wedding cakes can be things of true, tiered beauty, but some couples prefer to kick it a bit more whimsical when it comes to dessert on their big day. That’s where sweet trends like pie tables, cupcake towers and doughnut walls come in.

But even those alterna-treats look downright conventional next to the saucy wedding cake a Miami couple — high school sweethearts Jessica and Tony Sanchez — served the guests who had gathered to celebrate their nuptials. Their choice? A pizza cake.

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