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.

Why Wine Gives You Headaches, and 4 Tips for Avoiding Them

by in Drinks, News, December 8th, 2016

Why Wine Gives You Headaches and 4 Tips for Avoiding ThemThere’s nothing like sipping a glass of red wine at a gathering of friends on a winter night. It’s truly a lovely feeling. But that headache you get afterward? Not lovely at all.

Why do you always seem to get a red wine headache, especially when the person next to you has no issue at all? And what can you do to keep those headaches at bay?

Some answers:

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Meringue Coffee Is the Latest Cafe Confection

by in News, December 6th, 2016

Meringue Coffee Is the Latest Cafe ConfectionIs there anything better, when you need a morning eye-opener, a midday pick-me-up or an after-dinner sip, than a nice and friendly cup of coffee? Well, yes, actually, now there is: a nice and friendly cup of coffee topped with a spiky pyramid of sumptuous meringue.

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Here Are the 2 Unusual Things Mariah Carey Eats Every Day

by in News, December 5th, 2016

Here Are the Two Unusual Things Mariah Carey Eats Every DayIf all you want for Christmas is a body like Mariah Carey’s (so you can display it sporting eye-opening outfits on social media, possibly Photoshopped), well, she’s sharing her diet secret. And not to be judge-y, because, you know, we all have our stuff, but it’s kind of weird.

To be fair, she appeared reluctant to disclose it and aware that her methods may not be for everyone.

“It’s really hard. … My diet, you would hate it,” the singer told E!, during an interview about her new reality series on the channel, Mariah’s World. (We just live in it.)

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4 Food-Origin Tidbits to Dish Out at Parties

by in News, November 30th, 2016

4 Food-Origin Tidbits to Dish Out at PartiesYour favorite foods always please you — that’s why they’re your faves. But who knew they could also surprise you? A video posted online by the network Great Big Story fills us all in on the unexpected origins of six disparate yet equally beloved foods.

Here are four takeaways from the video to trot out and impress the people you’re stuck making small talk with at all those holiday parties you’re apt to find yourself at this season.

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Familiar Food Network Faces Among People’s Sexiest Chefs Alive

by in Food Network Chef, News, November 29th, 2016

Franco NoriegaBeing handy in the kitchen is a deeply attractive quality — the way to the heart is through the stomach and all that. So we probably didn’t need People magazine to tell us that a man who cooks is sexy. Still, it’s nice to see the chefs honored in the publication’s “sexiest man alive 2016” package get some deserved recognition for heating up the kitchen without firing up the stove.

Several friends of Food Network made People’s list, including Franco Noriega (pictured above), a former underwear model and New York restaurateur (the Lower East Side Peruvian chicken spot Baby Brasa). And while the magazine celebrates him for his “ripped” abs and “drool”-worthy Instagram snaps, we’re equally as likely to drool over the Peruvian-style chicken recipe he recently shared on The Kitchen.

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Why You May Want to Sprinkle Salt (Not Sugar) on Your Grapefruit

by in News, November 29th, 2016

Why You May Want to Sprinkle Salt (Not Sugar) on Your GrapefruitMany of us consider grapefruit’s natural granular mate to be sugar. But it seems generations of Americans were more inclined to pair their grapefruit with another easy-to-sprinkle crystal: salt.

In fact, in a post on NPR’s The Salt blog (which is not, of course, a blog only about salt), science historian Nadia Berenstein dubs grapefruit and salt an “unlikely power couple,” noting that during much of the 20th century marketers linked the two, claiming the latter was capable of making the former taste sweeter.

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Millennials Are Really Into Coffee

by in News, November 22nd, 2016

For many of us, there’s more in a cup of coffee than a rousing jolt of caffeine. There’s comfort. There’s community. There is, perhaps, even a sense of identity. That may be true for none of us more so than millennials, whose insatiable jones for java, it seems, is behind a global surge in demand for coffee, bringing it to an all-time high.

Coffee consumption worldwide among those 19 to 34 — especially in the United States, the leading consumer of coffee, but also in Brazil and China — has more than offset a mild decline in demand for the evil bean among the older generations, according to data cited by Bloomberg.

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Learning to Appreciate the Sad Desk Lunch

by in News, November 21st, 2016

Learning to Appreciate the Sad Desk LunchSo many of us have been there: the sad desk lunch. Sitting in your cubicle, tapping out emails to your boss, feeling harassed by the hot breath of deadlines and your endless to-do list, and eating … oof, what is that, anyway? Last week’s leftover salmon loaf (cold), parts of it stuck to the tinfoil you hastily wrapped it in? A salad of wilted leaves drowning in coagulated dressing? The other half of the turkey sandwich you weren’t so into when you ate the first half — which was … uh … when was it, again?

According to the tagline on the website Sad Desk Lunch, which shares images of prime sad specimens, 62 percent of American office workers usually eat their lunch in the same spot where they work all day.

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Are We Living Through the Great Avocado Shortage of 2016?

by in News, November 20th, 2016

Horrors! Is your avocado toast addiction in danger? Will you soon have to go cold turkey and suffer whatever effects of withdrawal come with it? The shakes? The cravings? The hunger screaming from deep in your soul?

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Trendy Makeup Cakes Are Ready for Their Close-Up

by in News, November 17th, 2016

Trendy Makeup Cakes Are Ready for Their Close-UpSome people are really into makeup. Some (maybe all?) are really into cakes. And a substantial number of people, it turns out, are really into makeup cakes.

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