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.

What Does Great Art Taste Like? You’ll Soon Know

by in News, March 29th, 2015

TateArt is a matter of taste, of course, but a new exhibition set to open in late summer at the Tate Britain, in London, will take that idea to a whole new level.

Visitors to the exhibition, Tate Sensorium, winner of the Tate’s annual IK Prize, will be given sensory stimulators — sounds via headphones, bottles of scent — to experience the artwork on display with all of their senses: not only sight, but smell, touch, hearing and, yes, taste as well.

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Japan Has Apple Pie and Carrot Kit Kats for Easter

by in News, March 27th, 2015

Kit KatsWhen it comes to Kit Kat creativity, we American candy-bar lovers have nothing on our Japanese counterparts. In Japan, where Kit Kats are crazy popular, Nestle offers a variety of limited-edition Kit Kat flavors, many of them season- and holiday-specific.

You got your cheesecake-flavored Kit Kats (of various sorts), your pineapple Kit Kats, your kiwifruit Kit Kats, your maple Kit Kats, your choco-banana Kit Kats – even your baked potato Kit Kats and your soy sauce Kit Kats. You got your Christmas Kit Kats, your Halloween Kit Kats and your cherry-blossom-season Kit Kats.

This year, for the first time, Nestle is offering special Easter-edition Kit Kats: Apple Pie and Carrot flavor.

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Ina Garten and Bobby Flay Nominated for 2015 James Beard Foundation Awards

by in Food Network Chef, News, March 24th, 2015

Ina Garten and Bobby FlayThe James Beard Foundation announced the nominations for its 2015 awards Tuesday morning in a breakfast ceremony at the James Beard House in New York City. Food Network talent and shows are among the proud nominees for the prestigious awards, considered the Oscars of the food world, which honor culinary-industry leaders across 59 categories.

Ina Garten, who won the 2014 James Beard Foundation Award for Outstanding Personality/Host for her Food Network show Barefoot Contessa: Back to Basics, has been nominated again this year in that category for her work on the show. Her fellow nominees are Vivian Howard, host of A Chef’s Life on PBS, and Pete Evans, host of Moveable Feast with Fine Cooking, also on PBS.

Food Network’s Bobby Flay’s Barbecue Addiction, hosted by Bobby Flay and produced by Bobby Flay and Kim Martin, is nominated in the category of Television Program, in Studio or Fixed Location. The other nominees in that category are Martha Stewart’s Cooking School and Sara’s Weeknight Meals, which both air on PBS.

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Eggs-cellent News for Lazy Egg Lovers

by in News, March 24th, 2015

YowkYou know how sometimes you really want a boiled egg, but you’re just too lazy to cook one? Yeah, well, maybe not. But if that ever does happen to you, you’re now totally covered, thanks to a new product called Yowk.

Produced by the New Egg Company and just introduced at IFE 2015, which bills itself as the “U.K.’s largest food and drink event,” the Yowk is basically a boxed kit containing a “British free range and fully pasteurized” egg, a plastic egg cup, a packet of breadsticks (for dipping), salt and pepper, and a “spooth” (for spooning and shell-cracking), according to the product’s official website. Add hot water, wait five minutes, and voila – you’ve got your low-fat, high-protein snack, breakfast or lunch (aka your basic soft-boiled egg).

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You Spend Less of Your Money on Groceries Than Your Grandma Did

by in News, March 19th, 2015

You Spend Less of Your Money on Groceries Than Your Grandma DidWhen you look at your grocery bills, you may feel like you’re blowing the bank on food, but guess what? Americans today actually spend less money on food than they did in 1960.

According to a chart recently released by the U.S. Department of Agriculture, the average share of per capita income spent on food in U.S. households in 2013 was 9.9 percent, up a teensy bit from 2007, when it was 9.6 percent, but dramatically lower than the 17.5 percent spent in 1960.

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Is McKale Headed for the Golden Arches?

by in News, March 18th, 2015

KaleForget the fries. Would you like McKale Chips with that? If anyone needed further proof that “it” food green kale has gone mainstream, here it is: McDonald’s is reportedly considering putting it on the menu.

In a report last week, restaurant analysts at the Wall Street firm Janney Capital Markets said their industry sources assert that “McDonald’s U.S. plans to roll out kale as an ingredient” – possibly in salads or a smoothie – “in its restaurants at some point in the not-too-distant future.” Perhaps next year.

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These Cute Cat Cakes Are Beyond Sweet

by in News, March 17th, 2015

These Cute Cat Cakes Are Beyond SweetAw, cats. Cute, cute cats. You love them on lattes. Now you can enjoy them as tasty treats too — the purrfect coffee-break combo.

A user of the art, design and photography community site Bored Panda who identifies herself as a Japanese Web designer named Laura has posted some adorable photos of “cat sweets” inspired by her own domestic short-haired cat, Apelila. And, photos indicate, Laura also sometimes likes to dress Apelila up in kimonos.

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Milk Gets Its Green On for St. Patrick’s Day

by in Holidays, News, March 14th, 2015

MilkNothing says St. Patrick’s Day better than green, mint-flavored milk, which is likely the idea behind TruMoo’s bright-hued Naturally Flavored Mint Vanilla milk. MMMmmm, minty fresh … milk.

The 1 percent low-fat milk, available as a limited-edition flavor, isn’t quite as decadent as it sounds. According to the label, which features a jaunty leprechaun hat and a pot of gold at the end of the rainbow, the flavored milk contains no high-fructose corn syrup and 130 calories per serving. TruMoo — a Dean Foods brand whose signature product is low-fat, low-sugar, high-fructose-corn-syrup-free chocolate milk targeted to health-minded families — also boasts that the green milk contains “8 essential nutrients.” So there’s that.

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A Cupcake-Shaped Meatloaf-Pasta Mash-Up? Yes, Please

by in News, March 11th, 2015

The Meatloaf BakeryAs winter lingers — and lingers — way past the moment when many of us are ready for spring, you may find yourself turning to your favorite comfort foods for consolation. But you may not have tried turning to them all at once.

That’s where The Meatloaf Bakery, a Chicago purveyor of savory cupcake-shaped meatloaves, comes in. Among its many curious meatloaf offerings (a spicy-chicken-wing-inspired meatloaf and a salmon-based loaf topped with wasabi mashed potatoes and lemon-dill yogurt sauce, just to name two), you’ll find a genius pasta-meatloaf mash-up appropriately called the Loaf-a-Roma. The base combines beef and Italian sausage meatloaf with melted mozzarella cheese, sun-dried tomatoes, basil and a touch of red wine, and it’s topped with a tangle of angel hair pasta and marinara sauce.

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Jack Nicklaus Takes a Shot at the Ice Cream Market

by in News, March 10th, 2015

Jack Niklaus Ice CreamFore! Jack Nicklaus is taking a big swing at a new venture: He’s launching his own line of premium ice cream.

The legendary professional golfer, now 75, has teamed up with Minnesota-based frozen food maker The Schwan Food Company to bring pints of Jack Nicklaus-branded ice cream to supermarket chains including Winn Dixie, Bi-Lo and Kroger. The ice cream, which sells for $2 and features the golfer’s smiling visage and a cute little gold bear on the label (a reference to Nicklaus’ nickname), will be available in seven flavors: Warm Spiced Butter Pecan, Chocolate Peanut Butter Swirl, Salted Caramel Toffee, Strawberry Lemonade, Triple Chocolate, Coffee and Donuts, and Homemade Vanilla.

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