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.

Is It the Reuben Sandwich’s 100th Birthday? Maybe — or Maybe Not

by in News, November 6th, 2014

Reuben SandwichHappy birthday to you. Happy birthday to you! Happy birthday dear … Reuben sandwich?

Depending on which of several theories about the origin of the grilled gastronomic masterpiece made from corned beef, Swiss cheese, Russian dressing, sauerkraut and rye bread you believe, this year may or may not mark the 100th anniversary of the birth of the Reuben sandwich.

According to New York legend, some food historians and at least one NYC tabloid, the popular sandwich was first whipped up in 1914 by New York deli owner Arnold Reuben in his then-famous but now-defunct midtown Manhattan eatery, Reuben’s Restaurant.

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Wake Up to Good News About Coffee

by , November 6th, 2014

Coffee
Those of us who are addicted to coffee (put down that third cup of joe and raise your hand) would probably love to think all that java consumption is good for us in ways beyond just waking us up. Well, guess what? A new study has found that drinking...

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Camouflage Ice Cream: Now You See It, Now You Don’t

by in News, November 5th, 2014

First Class Camouflage Layered Sundae and First Class Camouflage Ice CreamIt’s pretty easy to make a scoop of ice cream on a waffle cone disappear. (Slurp!) But to make it disappear before you eat it? Well, that takes a little more effort. Baskin-Robbins is apparently up for the challenge.

Just in time for Veterans Day, the ice cream specialty chain is introducing camouflage ice cream as the November flavor of the month, as well as a matching camouflage waffle cone and bowl and a layered sundae.

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White Chocolate: Do You Love It or Hate it?

by in News, November 3rd, 2014

White ChocolateIt may be said — by those who like to make such pronouncements — that the world is divided into two kinds of people: those who like white chocolate and those who passionately argue that it has no business calling itself chocolate at all.

Is there any way to bridge the divide? Well, maybe. Here are a few white chocolate facts perhaps we can all agree on:

1. Some countries don’t classify white chocolate as chocolate – because it contains no cocoa solids.

2. In particular, it does not contain chocolate liquor, the pure product made from the ground or melted center, or nib, of the cocoa bean that gives dark and milk chocolate their chocolatey taste.

3. It does, however, contain cocoa butter, along with milk solids, sugar, lecithin and flavorings, like vanilla.

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The Charlotte Hornets Build a Buzz with a $70 Burger

by in News, November 2nd, 2014

The Charlotte Hornets Build a Buzz with a $70 BurgerAnyone going hungry (like, really, really hungry) to watch a Charlotte Hornets game at the basketball team’s home stadium, Time Warner Cable Arena, might want to take a pocketful of cash.

The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.

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Support Your Favorite Soup

by in News, November 1st, 2014

Tomato SoupSuddenly, it’s soup season. As the weather turns chilly and we begin to scrounge around in the backs of our closets for a pair of gloves that match (or, forget matching – one for each hand) and a warm hat, we may also begin to feel a deep urge to dip into one of our favorite soups. When it comes to soup, we all have our favorites, as well, perhaps, as our personal lists of the ones that, for whatever reason, we’re just not that into.

Recently, a writer on Jezebel posted a highly idiosyncratic personal ranking of soups, appropriately filed under “totally arbitrary rankings.” Whether or not you agree with the writer’s opinions (his top four: Lobster Bisque, French Onion, Cream of Crab, Tom Kha Gai) or admire his alternately amusing and perhaps a bit too salty turns of phrase, you have to concede that a ranking of soup is a delicious idea. (Note that others have done it before, with markedly different results.)

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New App Aims to Predict Your Next Favorite Beer

by in News, October 31st, 2014

BeerSoon, when you’re ordering a beer at a bar or restaurant, you won’t need to ask your bartender or server for a recommendation. Neither, when you’re scanning the store shelves in search of a six-pack perfectly suited to your taste, will you have to make a split-second decision based on label alone.

We’ve all had memorable instances when we’ve plunked down our hard-earned money for a beer that sounded cool but left us cold. But there’s a new free app in the works that will take the guesswork out of beer buying.

A Wilmington, N.C.-based company called Next Glass is currently putting in the legwork to scientifically map the DNA of every single kind of beer sold in the United States in order to scientifically determine — based on beer you’ve liked in the past — what beer you’re likely to enjoy next. The app’s tagline: “It used to be subjective. Now, it’s personal.”

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This Massive Pumpkin Pie Required 40 Chefs and Two Excavators to Make

by in News, October 29th, 2014

Pumpkin PieAnyone waiting for the Great Pumpkin to arrive this year can at least settle for a great big pumpkin pie.

Chefs in Changsha, China, recently baked a 1,894-pound pumpkin pie measuring more than 13 feet in diameter. According to China View, the pie — which, judging from this video, doesn’t appear to have much in the way of crust — was steamed in a gigantic pan that had “eight burners working simultaneously.”

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