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.

Food Porn: The Good, the Bad and the All Too Pretty

by in News, October 28th, 2015

Food Porn: The Good, the Bad and the All-Too PrettyIf you can’t seem to stop yourself, despite your best efforts, from indulging in deliciously decadent foods, and you’re looking to point the finger elsewhere, science has just provided you with a new scapegoat: food porn.

Yes, friends, according to a recent research review conducted by an international group of psychologists and neuroscientists and published in the journal Brain and Cognition, those gorgeous photos of perfectly presented dishes and desserts we can’t get enough of — on Instagram, in magazines and cookbooks, and even (sorry) online — may be making us fat.

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New York Now Has a Will Ferrell-Themed Cocktail Bar

by in Drinks, News, October 24th, 2015

New York Now Has a Will Ferrell-Themed Cocktail BarGreat Odin’s raven! There’s now a Will Ferrell-themed cocktail bar on New York’s Lower East Side.

At Stay Classy New York, not only can you enjoy a Scotch-y Scotch Scotch, but you can also sample artisanal cocktails inspired by the comedian’s wry (no, not rye) humor and famous lines from Saturday Night Live, Anchorman, Talladega Nights: The Ballad of Ricky Bobby, Old School and more.

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5 Tips for Eating Out Alone

by in News, Restaurants, October 23rd, 2015

5 Tips for Eating Out AloneEating out alone a lot more than you used to? You’re hardly on your own there.

Single-party restaurant reservations have climbed 62 percent nationwide over the past two years, according to a recent analysis by the restaurant reservations site OpenTable. In fact, tables for one are now the fastest-growing table request.

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The Taco Emoji Is Now at Your Fingertips

by in News, October 22nd, 2015

The Taco Emoji Is Now at Your FingertipsFriends, countrymen and Mexican comfort food lovers of the world, the taco emoji is now ready and waiting for you to text to all your pals on your Apple devices.

All you have to do is download the latest version of iOS — that’d be iOS9.1, for those of you keeping track at home — on your iPad, iPhone or iPod touch, and the taco emoji, approved earlier this year by the Unicode Consortium, which keeps a tight rein all things emoji, will be at your disposal.

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Waiting Tables May Be the Most-Stressful Job of All, Researchers Say

by in News, October 20th, 2015

Waiting Tables May Be the Most Stressful Job of All, Researchers SayProbably few of us think waiting tables is a picnic: all those orders to keep straight, the special requests, the last-minute changes, the running from kitchen to table and back again, the worry over tips and take-home pay.

But a new study has found that being a waiter or waitress may be even more stressful than we realized — more so even than being a neurosurgeon (or really any kind of doctor) or a stockbroker, not to mention a teacher, a scientist, an architect, a janitor, a miner or a manual laborer.

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Vitamin Vodka Promises to Cure Your Hangover

by in Drinks, News, October 15th, 2015

You know the hangover advice about the hair of the dog that bit you? The maker of a new vodka is aiming to make good on the old saw, bringing the world its “first and only vitamin-infused organic vodka”: Vitamin Vodka. And you thought “healthy cocktail” was an oxymoron.

Well, OK, it probably is an oxymoron, but the Australia-based Vitamin Alcohol Company is positioning its new hooch as “the purest of pure spirits,” made from “natural, organic ingredients,” “free from preservatives and impurities” and “infused with anti-hangover vitamins.”

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Danny Meyer Declares an End to Tipping

by in News, Restaurants, October 14th, 2015

Whoa. Did the whole restaurant-hospitality pricing structure just get completely upended while we were all innocently going about our usual business? Maybe.

On Wednesday, New York City restaurateur and Union Square Hospitality Group CEO Danny Meyer, whose 13 renowned eateries include Union Square Cafe, Gramercy Tavern, The Modern and Maialino, announced that he will eliminate tipping altogether at all of his establishments. The move is to better compensate those not only serving diners their food, but also those cooking the meals, washing the dishes and making the dining experience possible in myriad unseen ways.

In an open letter posted online, Meyer said that, after a company-wide “robust conversation” about opportunities for career advancement across the 1,800-employee organization, it became apparent that “a major obstacle in this endeavor is the practice of tipping.

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Can You Guess the World’s Most-Instagrammed Food?

by in News, October 12th, 2015

The World's Most-Instagrammed Food Is ...Guess what the world’s most-Instagrammed food is. Go on. Guess.

Ice cream? Nope. It’s hard to capture ice cream looking its best before it melts. (Find social-media-friendly ice cream styling tips here.) Salad? Sandwiches? Cupcakes? Nope, nope and nope.

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Prepare for the Great Pumpkin Shortage of 2015

by in View All Posts, October 9th, 2015

Prepare for the Great Pumpkin Shortage of 2015If you plan on making pumpkin pie this Thanksgiving, don’t wait till the last minute to pick up those cans of pumpkin at the store. If you do, you may find yourself facing an empty supermarket shelf.

Hard as it may be to believe — with pumpkins gracing every front stoop in the neighborhood ahead of Halloween — a pumpkin shortage is bearing down on us. And while pumpkins may seem plentiful now, they may not remain so later in the holiday season.

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Why You May Want to Start Dabbing the Grease Off Your Pizza

by in News, October 6th, 2015

Why You May Want to Start Dabbing the Grease Off Your PizzaAre you a pizza dabber? You know, a person who pats the grease off a nice bubbly slice of ‘za with a napkin or a paper towel to render it drier, less slick.

Anyone who isn’t a dabber certainly knows one. But did you ever stop to wonder just how many calories dabbing that oozy stuff off your slice really saves you?

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