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.

Your Incredible Shrinking Grocery Store Receipt

by in News, October 8th, 2016

Your Incredible Shrinking Grocery Store ReceiptIt may feel like life just gets more expensive all the time, but guess what? The amount of money you’re shelling out for groceries these days may actually be going down. Yes, down.

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Why People Aren’t Going Out to Lunch As Much

by in News, October 7th, 2016

Why People Aren't Going Out to Lunch as MuchDoes the fridge in your office kitchen seem more crammed with brown bags than ever? Is there a long line to use the microwave? Are more and more of your colleagues hunched over their desks, scarfing down home-packed sandwiches and leftovers from last night’s dinner, instead of breezing out the door to an eatery to grab a bite? Doesn’t anyone go out to lunch anymore?

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Nothing Says “A Lifetime of Love” Like a Doughnut Wall

by in News, October 4th, 2016

Nothing Says 'A Lifetime of Love' Like a Doughnut WallFirst there were wedding cakes, those traditional, towering and tiered confections. Then there were cupcakes, bringing a sense of fun and variety to nuptial feasts across the land. Now comes a hole new wedding dessert trend (see what I did there?): doughnut walls.

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Pumpkin Spice Latte, by the Numbers

by in News, September 30th, 2016

Pumpkin Spice Latte, By the NumbersPumpkin. Spice. Latte. It’s the drink you either love or love to hate, and for many people its arrival is basically synonymous with fall.

And this year is a big one for PSL, as it is affectionately known. Starbucks’ signature seasonal beverage is turning 13. (HBD, PSL!)

In light of this auspicious autumnal occasion, The Washington Post pulled together a tribute, tracing pumpkin spice’s rise and reign.

A few notable numbers about PSL (a fragrant blend of cinnamon, nutmeg, often cloves or allspice, maybe ginger and sometimes even real pumpkin) from the Post’s video and story and other sources:

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This Super-Spicy Chip Is for Daredevils Only

by in News, September 29th, 2016

This Super-Spicy Chip Is for Daredevils OnlyHere’s one for your list of foods you may not be in a hurry to try: a tortilla chip so spicy it will make you gasp, cough, weep and beg for mercy (or water or milk, honey, yogurt, ice cream … anything that might help!).

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How the School Lunch Program Came to Be

by in News, September 28th, 2016

How the School Lunch Program Came to BeHave you ever stopped to consider — really consider — the school lunch? Stop making that face; it’s not that bad. And anyway, I mean the history of it.

Writing in Time, food historian Emelyn Rude looks back at how America’s school lunch program came to be and how it has developed into the robust program it is today.

School lunches have had their ups and downs. Here’s a rough timeline, culled from Rude’s eye-opening piece:

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Food Pics, Avocado Toast and Other ‘Foodie’ Trends

by in News, September 21st, 2016

Food Pics, Avocado Toast and Other 'Foodie' TrendsAre you a “foodie” and Instagram addict who chooses a restaurant based on how ready for a close-up its dishes are and then calls a halt to all eating at the table until you have dutifully snapped pics and posted them on social media for all to see? If so, you are so on-trend.

The folks at Zagat, those restaurant-rating gurus, have released the results of a recent dining-trend survey, reflecting the sentiments of 9,865 passionate eaters nationwide, and the findings are rather interesting.

Here are some key facts and figures:

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“Scrumdiddlyumptious” Is Now Officially a Word

by in News, September 20th, 2016

 “Scrumdiddlyumptious” Is Now Officially a WordNext time you call a food “scrumdiddlyumptious” — and there should be a next time, even if there has never been a first time — and someone tells you that’s not a real word, you can tell them with assurance that it absolutely is.

Who says? The Oxford English Dictionary, actually. The august linguistic arbiter has seen fit to mark what would have been author Roald Dahl’s 100th birthday by including and/or revising the definitions of a bunch of Dahl-related words — those he coined or popularized in his vast and beloved collection of written works — in its latest quarterly update.

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Ever Heard of a ‘Coffee Cabinet’?

by in News, September 18th, 2016

Ever Heard of a 'Coffee Cabinet'?Pop vocabulary quiz! A “coffee cabinet” is: A) a piece of furniture in which you store your coffee, your trusty coffeemaker and all the other coffee-related paraphernalia you never use but are certain you will someday; or B) a milkshake-like beverage people drink in Rhode Island.

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Two Theories About How Thousand Island Dressing Came to Be

by in News, September 16th, 2016

Two Theories About How Thousand Islands Dressing Came to BeIt was the best of dressings, it was the worst of dressings; it has an origin story that is, frankly, in some dispute. The story of how Thousand Island dressing — that creamy-sweet salad-and-sandwich-topping mix of mayonnaise, ketchup and a handful of other ingredients (though recipes vary) — came to exist is a tale of two theories.

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