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.

10 Things to Know About Jackfruit

by in News, May 24th, 2016

10 Things to Know About JackfruitJackfruit is having a moment.

“Seriously sweet and even better than pulled pork — this cult fruit is more than just junk food for vegans,” the London Evening Standard gushes, calling it “the new kimchi, kale and cauliflower all rolled into one.”

Eater, meanwhile, has just traced the factors “Behind Jackfruit’s Rise From South Asian Staple to Vegan Trend,” noting, “while it might seem like this fruit … came out of nowhere in the United States, its development as profitable product has been happening simultaneously in India.”

What’s that, you say? You don’t know jackfruit?

Here are 10 things to know about the trendy fruit:

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Are You a Pasta Window Shopper?

by in News, May 22nd, 2016

Do you daydream about pasta? Do visions of angel hair dance in your head? How about fusilli and farfalle, linguine and lasagna, rigatoni and rotini, tortellini and tagliatelle? Yet, even as you muse about masses of macaroni, manicotti and mostaccioli, if you are like many Americans you may actually be eating less pasta than you used to.

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Olympic Dining by the Numbers

by in News, May 20th, 2016

Olympic Dining by the NumbersNumbers play a key role in the Olympics — codifying the scores, the rankings and so much more. Facts and figures are also interesting to parse when it comes to Olympic food.

Here are a few numerals to know about what, how and where athletes around the world will eat in the Olympic village at the Rio de Janeiro Games this summer:

2: number of (American) football fields the Olympic athletes village dining room will equal in size

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This Tequila Bar Uses an Uber-Like Pricing Model

by in News, Restaurants, May 19th, 2016

This Tequila Bar Uses an Uber-Like Pricing ModelWe’re accustomed to prices for everything from airplane tickets to car rides (hello, Uber!) being moving targets — subject to something called “surge” or “dynamic” pricing, in which the amount you pay for goods or services fluctuates depending on real-time supply and demand. If a lot of people want flights or rides when you do, you’ll pay more; on an off day, when demand is low, you’ll pay less.

But barring happy-hour specials, most of us are used to the price of a drink at our neighborhood watering hole being pretty stable — not something that changes from one minute to the next, depending on what and how much you and the guy at the other and of the bar are tippling.

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6 Things to Know About Chickpea Water, the Next Chic Ingredient

by in News, May 16th, 2016

6 Things to Know About Chickpea Water, the Next Chic IngredientThe next big thing in vegan eating? Two words, people: chickpea water.

Professional and home chefs — as well as bartenders and bloggers — are currently pretty excited about the potential of the ingredient Grub Street recently dubbed “the next kale.” They’re using what basically amounts to the liquid you pour down the drain when you open a can of chickpeas as an egg-white substitute to whip up everything from meringue to mayonnaise to whipped cream and ice cream.

Here are a few things to know about chickpea water:

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A Thirst for Good Coffee Transforms Paris Cafe Culture

by in News, May 13th, 2016

A Thirst for Good Coffee Transforms Paris Cafe CultureParis may be synonymous with cafe culture, but artisanal coffee shops are apparently another matter entirely. That distinction may now be diminishing, however, as expat entrepreneurs from the coffee-loving United States, Australia, New Zealand and beyond are bringing to the city on the Seine their taste for boutique beans and bespoke brews, offered up lovingly amidst a spare aesthetic some describe as “Brooklyn.”

Yes (er … oui?), according to the Washington Post, hipster New York-and-Seattle-style coffee shops are becoming de rigueur in Paris.

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Beyoncé Jumps from Lemonade to Watermelon Water

by in News, May 11th, 2016

Beyoncé Jumps from 'Lemonade' to Watermelon WaterWe all know Beyoncé’s got a whole thing with Lemonade going on right now, but it turns out she’s also got another refreshing, fruit-based drink on her agenda: watermelon water.

The pop superstar has recently thrown her weight and wallet behind WTRMLN WTR, a bottled beverage made from cold-pressed watermelon flesh and rind, with a dash of organic lemon, that its makers cutely call “liquid love.”

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Why Are the British Losing Their Taste for Tea?

by in News, May 10th, 2016

Why Are the British Losing Their Taste for Tea?We all know the British love their tea (and scones and crumpets and those cute little sandwiches with the crusts cut off), but it turns out they love it way less than they used to.

Tea consumption in the U.K. has steadily declined since the early 1970s, according to research released by the Open Data Institute and cited by the Washington Post. In 1974, Brits sipped an average of almost 68 grams of tea per week. By 2014, their tea drinking had dipped to a relatively weak 25 grams per week — a decline of more than 63 percent. Meanwhile, consumption of coffee in the U.K. during the same period of time tripled.

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Will Canned Ros‪é Be the Drink of the Summer?

by in Drinks, News, May 7th, 2016

Will Canned Ros‪é Be the Drink of the Summer?We all know ros‪é is a legit trend — with sales of premium imported ros‪é wines in the United States rising 41 percent on volume and 53 percent on value in 2014 alone, according to Nielsen research.

Also a trend for 2016? Drinking wine out of a can, which means this summer you can be doubly trendy — and drink ros‪é out of a can. Yep, canned ros‪é is a thing that exists.

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To Dye For: Why Everyone Is Obsessed with Rainbow-Colored Foods

by in News, April 29th, 2016

To Dye For: Why Everyone Is Obsessed with Rainbow-Colored FoodsSocial media’s love affair with rainbow foods — swirly multicolored versions of bagels, pizzagrilled cheese sandwichescakes, cookiescoffee and more — may have reached its apex. (Or, who knows, maybe it will continue its skyward ascent before eventually, and inevitably, arching downward.)

But what, exactly, is driving the neon-food craze, which, as gluten-free, vegan blogger and cookbook writer Tess Masters recently observed to The Washington Post, seems, with its artificially created spectra, to run counter to our current preoccupation with all foods natural?

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