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.

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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Burnt Veggies Are the Latest Thing

by in News, January 11th, 2016

Burnt Veggies Are the Latest ThingBurnt meals used to be the mark of a distracted cook or an unfortunate mistake. Nowadays, though, the blackened and blistered, the smoky and singed, is not only acceptable, but, the Wall Street Journal reports, increasingly desirable and totally on trend.

“Restaurant menus are rife with charred, browned, crisped and blistered dishes, and the trend is catching on with home cooks as well,” Cecilie Rohwedder recently observed in the Journal. “Cooking shows, blogs and magazines are propagating ways to burn food artfully. Kitchenware companies are rolling out products ranging from grill tools and cast iron griddles to small blowtorches.”

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Is a Blowtorch Your Next Go-To Kitchen Tool?

by in News, January 6th, 2016

Is a Blowtorch Your Next Go-To Kitchen Tool?Is “Experiment with new things in the kitchen” on your list of resolutions for 2016? If so, you may want to try cooking your food sous vide — enclosing it in a vacuum-sealed bag and heating it in a water bath at a low, constant, precisely controlled temperature to achieve more consistent, flavorful results — and then (carefully) finishing it off with a blowtorch.

Sansaire has now released a companion to its sous vide machine: a searing kit, which, the company says, will add “the finishing touch” to those steaks, roasts, racks of lamb, salmon fillets, chicken or turkey breasts, veggies and other foods cooked sous vide. It’s basically a big task-specific blowtorch.

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Parties at Stonehenge Rocked

by in News, December 29th, 2015

Parties at Stonehenge RockedLooking for a totally rad party-theme idea? One word: Stonehenge!

About 4,500 years back, the celebrations enjoyed by visitors to the upright prehistoric-stone monument in Wiltshire, England, were “epic barbecues,” according to NPR’s The Salt blog.

New details about the revelry and feasts enjoyed by travelers to Stonehenge around the winter solstice, many of whom stayed at Durrington Walls, a village nearby, are starting to emerge, NPR reports, citing recent research published in the journal Antiquity.

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Savory, Spicy Yogurts Are Set to Mix Things Up in the Grocery Aisle

by in News, December 22nd, 2015

Savory, Spicy Yogurts Are Set to Mix Things Up in the Grocery AisleIt has been a few months since we passed along the news that savory yogurts were set to be the next big thing. Now it looks as if they’re hitting the mainstream and mixing things up in the grocery store dairy aisles.

U.S. Greek yogurt giant Chobani has just announced that, in January, it will release new flavors for its Flip line of yogurts — individual yogurt portions with separate ingredients you flip in to use as a topping or a mix-in — that are sweet and spicy, in hopes that American yogurt eaters will flip for savory flavors.

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“Water Tasting Menu” at Dublin Coffee Shop Aims to Educate

by in News, Restaurants, December 19th, 2015

Here’s one to file under “people will pay for anything.” A Dublin, Ireland, coffee shop is now offering its patrons a “water tasting menu.” For only 3.50 euros ($3.84 U.S.), customers at java hot spot 3fe can sample three “shots” of H2O.

“It’s four glasses of water, and 90 percent of people will see that the four glasses actually taste completely different,” the cafe’s proprietor, Colin Harmon, told the Irish Independent.

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