All Posts By Amy Reiter

Amy Reiter is a writer and editor based in New York. Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer. In addition to contributing to FN Dish, she blogs for Food Network’s Healthy Eats.

Don’t Even Think of Trying to Wear These Chocolate Shoes

by in News, February 13th, 2017

Don’t Even Think of Trying to Wear These Chocolate ShoesThe perfect Valentine’s gift for a well-heeled, chocolate-loving guy? How about a pair of hyper-realistic chocolate shoes? L’éclat, a high-end chocolate boutique at the Rihga Royal Hotel in Osaka, Japan, presided over by chocolatier Motohiro Okai, has created just such a thing.

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McDonald’s Introduces New Shamrock Shakes with Chocolate

by in News, February 10th, 2017

McDonald's Introduces New Shamrock Shakes with ChocolateAs February arrives and the march to St. Patrick’s Day begins, McDonald’s can be counted on to return its beloved Shamrock Shake (pictured above) to menu boards across the land. Cool, minty, sweet and so, so green — what could be better than a Shamrock Shake?

How about a chocolate Shamrock Shake? Yes, McDonald’s is shaking up its stalwart seasonal offering with four additional variations on its popular theme.

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This Genius Dining Concept Means You Don’t Ever Have to Compromise

by in News, Restaurants, February 9th, 2017

This Genius Dining Concept Means You Don't Ever Have to CompromiseYou know those nights when you and your friends are deciding on a restaurant — be it somewhere you’d go to or order from — and everyone has a different opinion of the perfect choice? One person’s craving a burger, another is in the mood for Chinese food, and a third is into something upscale or adventurous?

Now, the lucky residents of Helsinki, Finland, won’t have to decide. American Express and Wolt, a delivery service in the city, have partnered to launch a pop-up restaurant, called Take In, that allows every person at a table to order from the restaurant he or she chooses and still sit and eat together.

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All Your Ghee Questions Answered

by in News, February 8th, 2017

All Your Ghee Questions AnsweredAre you a ghee whiz? Many of us probably aren’t even totally clear on what ghee is, despite the fact that the clarified butter is a staple in Indian food and a preferred fat among Paleo diet devotees as well.

Here are a few basics:

First of all, how do you pronounce it? With a hard “g,” as in “good” or “great.” (Listen here.)

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Is Your Italian Olive Oil the Real Deal?

by in News, February 1st, 2017

Is Your Italian Olive Oil the Real Deal?That bottle of good olive oil you just bought may claim on its label to have been made in Italy, but, since fraud is an issue, how can you know for sure that it’s the real deal? A new smartphone app aims to clear up any such murkiness.

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Google Reveals the Favorite Snacks of Football Fans in Every State

by in News, January 31st, 2017

Google Reveals the Favorite Snacks of Football Fans in Every StateWhat do football fans in your state love to snack on during the Super Bowl? Is it the same as your favorite big-game food? Google has provided some insight, releasing a list of the most-searched-for foods in the run-up to the Super Bowl in every state.

And the snack preferences as are diverse as this great country of ours. In California and Connecticut, they favor cupcakes, while in Colorado, it’s all about queso dip. In Maryland, residents are apparently madly Googling chickpea soup ahead of kickoff time. Mississippians are searching for sweet potatoes shepherd’s pie, and fans in Oregon are looking to cook up a Tater Tot casserole. Not surprisingly, dips of various types are mega-popular across the country, as are jalapeno poppers.

The big game is Sunday, of course, but it’s hard not to get hungry while reading the list right now. Check out the foods below and get related recipes to tackle. (Hut, hut … hike!)

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Cheap Coffee Is Getting Pricier

by in News, January 30th, 2017

Cheap Coffee Is Getting PricierWe all expect fancy barista-made coffee drinks to set us back a few bucks, but soon even a cup of inexpensive instant coffee — your Folgers, your Maxwell House, etc. — may feel like a splurge.

A drought in Brazil has adversely affected the supply of robusta coffee beans — the kind used for many instant and packaged coffees — and driven up prices.

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Americans Are Scarfing Down a Record Amount of Cheese

by in News, January 27th, 2017

Americans Are Scarfing Down a Record Amount of CheeseOne thing that unites America? Our common love of cheese.

The consumption of cheese and butter in the United States is at an all-time high, Bloomberg reports, citing a December report from the U.S. Department of Agriculture. Cheese consumption has risen especially sharply in the last two years, now clocking in higher than it has since the government began keeping tabs on it, in 1975.

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Do Millennials Spend More on Coffee or Retirement?

by in News, January 25th, 2017

Do Millennials Spend More on Coffee or Retirement?We already know millennials love coffee. Now we know just how much they’re willing to stake on it: their future financial security, apparently.

A new report from Acorns, a “micro investing” app, suggests that a startling percentage of millennials cop to spending more money on coffee than they spend saving for retirement.

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Have You Heard About Ube? Here Are 7 Things to Know

by in News, January 24th, 2017

In the last few months, trend-watching bloggers have breathlessly declared ube, the sweet purple yam, to be “the new most Instagrammable food,” “the current flavor of the moment,” “Filipino America’s breakout food” and, reassuringly, “more than just a hipster trend.”

That’s not pure hyperbole. A search for “#ube” on Instagram yields almost 158,000 posts showing toothsome-looking images of just about everything you can imagine: cupcakes, cheesecakes, cookies, doughnuts, waffles, pancakes, lattes, rainbow-sprinkle-topped milkshakes and so much ice cream in shades of pale lavender, bruise-y plum, vivid violet and deep aubergine.

So what, aside from its lovely hue, should you know about ube? Here are a few things:

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