by Amy Reiter in News, August 4th, 2016
by Amy Reiter in News, August 2nd, 2016
It’s a historic first in beer scholarship — or at least a first for beer scholars/historians. (And how many of us knew there even were beer scholars/historians?) Inspired, in part, by the craft beer movement, the Smithsonian Institution’s National Museum of American History, in Washington, D.C., is now looking to hire its first-ever beer historian/scholar to work on the Smithsonian Food History Project’s American Brewing History Initiative.
by Amy Reiter in News, August 1st, 2016
Attention, treat-loving thrill seekers: The latest dessert-like breakfast food (or breakfast-food-like dessert) to pick up the Cronut’s freaky food-mash-up mantle is the frosting-filled croissant. (It really needs a catchy name: Perhaps the froissant?)
by Amy Reiter in News, July 29th, 2016
The countdown to the Rio Olympics, which kick off Friday, Aug. 5, is ticking away fast, and final preparations (the pretty and the not so pretty) are underway.
How do Olympians themselves prep for competition? For one thing, they eat a lot of food. For a recent video, The Washington Post surveyed statements some of them had made to the press about their diets and crunched the numbers to come up with their approximate daily caloric intake.
Here are the calorie counts for three U.S. athletes on the Post’s list:
by Amy Reiter in News, July 26th, 2016
It’s a hot-day dream come true: Slurpee delivery by drone. I mean, just imagine: There you are, mowing the lawn or just running errands in the heat and you’re feeling steamy, parched, in the mood for a frosty beverage.
Suddenly, look, up in the sky! It’s a bird, it’s a plane … it’s a 7-Eleven drone bringing you a Slurpee — and whatever else you’ve ordered from your friendly neighborhood always-open convenience store. It’s like those old Kool-Aid commercials — only, you know, icier.
by T.K. Brady in Drinks, News, July 26th, 2016
Does the way you cut vegetables change the way they taste? It’s a question many cooks have pondered as they painstakingly slice and dice, shred and chiffonade, julienne and brunoise, or … uh … chop. Really, does all that careful knife work make a difference, flavorwise?
Writing on NPR’s The Salt blog, “biologist-turned-science-writer” Carolyn Beans recently sought an answer to that very question and consulted several experts. And those experts told her the answer is (no need to mince words) yes.
by Amy Reiter in News, July 25th, 2016
Photo credit: Ricardo Perini
The latest craze in iced coffee has arrived, and it’s perfect for anyone who is constantly on the go. Portable bottles, cans and even cartons of cold brew and beyond — think lattes and fizzy nitro cold brew — allow you to skip the coffee shop line and head straight from your fridge to the office. (On weekends, you can sip cans and cartons of coffee on the beach, where bottles are usually prohibited.) Read on to find out which brews could change your morning routine. Read more
by Amy Reiter in News, July 23rd, 2016
Millennials are into food — big-time. Nearly half — 46 percent — of Americans ages 25 to 33 consider themselves “foodies,” as do 42 percent of those ages 13 to 33, according to a new survey by youth marketing and millennial research firm Ypulse. And no, the recession really didn’t do much to quell these young people’s hunger for new and different food experiences.
“To get through the financial crises, young consumers opted to spend on experiences instead of expensive material goods like houses or cars,” Ypulse asserted. “As a result, food has become a new status symbol and a form of social currency.”
One look at the food porn on Instagram will bear this out.
by Amy Reiter in News, July 20th, 2016
What is it with the blue drinks, people?
A few weeks ago, we told you about a blue wine (a deep royal blue, if we’re getting specific about our hues) being launched by a group of Spanish entrepreneurs. Now comes news that the cerulean-sipping trend is extending to the world of hot beverages as well.
by Amy Reiter in News, July 19th, 2016
Pop quiz! The hole in the center of your spaghetti spoon/ladle serves what nifty purpose? A) to seamlessly strain your pasta water; B) to gaze through for a new pasta-rific perspective on life; C) to measure out a perfect single serving of spaghetti.
“An apple a day keeps the doctor away” is one thing. We know that eating fruits and vegetables has long-term health benefits, including reducing our risk for cancer and heart disease. But a new study shows that increasing our fruit-and-veggie consumption may actually make us happier and that those positive psychological benefits may be felt fairly soon after our diet improves.