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.

Get In On the Classic French Dessert Trend

by in News, June 13th, 2016

Get In on the Classic French Dessert TrendAttention, trend watchers: Retro pastries a la France are currently very much a la mode in New York City.

New York magazine food writers Robin Raisfeld and Rob Patronite have detected a recent “proliferation of classic French desserts” in eateries throughout NYC, declaring, “This is a moment for meringue, for lush pastry cream, and for looming souffles.”

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Your Morning Coffee Now Comes in Chewable Form

by in News, June 10th, 2016

Your Morning Coffee Now Comes in Chewable FormMany of us drink coffee for the taste (an iced latte sure does hit the spot) or the sense of coziness (yummy mornings with your mug and the paper) and conviviality (meeting a pal for a cup and a catch-up) as well as the hit of caffeine. But for those who want their caffeine buzz straight up, without the sippable frills, thrills and potential spills, there is now a new solution: chewable coffee.

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The Whole World Is Drinking Less Booze — Except Americans

by in Drinks, News, June 2nd, 2016

The Whole World Is Drinking Less Booze — Except AmericansAll over the world — for the first time in almost 15 years — people are drinking less alcohol. But there’s one notable exception: folks here in the good ol’ U.S. of A.

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Why Are Picky Eaters So Picky?

by in News, May 31st, 2016

Why Are Picky Eaters So Picky?Did you ever wonder why a food one person adores may be a dish another abhors — and why some people seem to be born adventurers when it comes to what’s on their plates, whereas others are super-picky eaters?

Jane Kauer, an anthropologist at the University of Pennsylvania whose work focuses on issues related to food, eating, body and culture, recently discussed the science of picky eating with NPR.

Among her insights:

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Breakfasts Are Big with American Eaters

by in News, May 26th, 2016

Breakfasts Are Big with American EatersBreakfast’s long-held status as the most-important meal of the day has come into question in recent years, with studies suggesting the morning meal may not be as essential as it’s cracked up to be. Yet that doesn’t seem to be diminishing Americans’ commitment to it. Quite the contrary, in fact.

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10 Things to Know About Jackfruit

by in News, May 24th, 2016

10 Things to Know About JackfruitJackfruit is having a moment.

“Seriously sweet and even better than pulled pork — this cult fruit is more than just junk food for vegans,” the London Evening Standard gushes, calling it “the new kimchi, kale and cauliflower all rolled into one.”

Eater, meanwhile, has just traced the factors “Behind Jackfruit’s Rise From South Asian Staple to Vegan Trend,” noting, “while it might seem like this fruit … came out of nowhere in the United States, its development as profitable product has been happening simultaneously in India.”

What’s that, you say? You don’t know jackfruit?

Here are 10 things to know about the trendy fruit:

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Are You a Pasta Window Shopper?

by in News, May 22nd, 2016

Do you daydream about pasta? Do visions of angel hair dance in your head? How about fusilli and farfalle, linguine and lasagna, rigatoni and rotini, tortellini and tagliatelle? Yet, even as you muse about masses of macaroni, manicotti and mostaccioli, if you are like many Americans you may actually be eating less pasta than you used to.

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Olympic Dining by the Numbers

by in News, May 20th, 2016

Olympic Dining by the NumbersNumbers play a key role in the Olympics — codifying the scores, the rankings and so much more. Facts and figures are also interesting to parse when it comes to Olympic food.

Here are a few numerals to know about what, how and where athletes around the world will eat in the Olympic village at the Rio de Janeiro Games this summer:

2: number of (American) football fields the Olympic athletes village dining room will equal in size

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This Tequila Bar Uses an Uber-Like Pricing Model

by in News, Restaurants, May 19th, 2016

This Tequila Bar Uses an Uber-Like Pricing ModelWe’re accustomed to prices for everything from airplane tickets to car rides (hello, Uber!) being moving targets — subject to something called “surge” or “dynamic” pricing, in which the amount you pay for goods or services fluctuates depending on real-time supply and demand. If a lot of people want flights or rides when you do, you’ll pay more; on an off day, when demand is low, you’ll pay less.

But barring happy-hour specials, most of us are used to the price of a drink at our neighborhood watering hole being pretty stable — not something that changes from one minute to the next, depending on what and how much you and the guy at the other and of the bar are tippling.

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6 Things to Know About Chickpea Water, the Next Chic Ingredient

by in News, May 16th, 2016

6 Things to Know About Chickpea Water, the Next Chic IngredientThe next big thing in vegan eating? Two words, people: chickpea water.

Professional and home chefs — as well as bartenders and bloggers — are currently pretty excited about the potential of the ingredient Grub Street recently dubbed “the next kale.” They’re using what basically amounts to the liquid you pour down the drain when you open a can of chickpeas as an egg-white substitute to whip up everything from meringue to mayonnaise to whipped cream and ice cream.

Here are a few things to know about chickpea water:

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