by Amy Reiter in Drinks, News, January 15th, 2015
by Amy Reiter in News, January 15th, 2015
Ladies and gentlemen, welcome to the main event.
In this corner, weighing in hot from the kettle, all the way from Asia, the aromatic beverage made from steeped leaves, enjoyed in a variety of types (black, green, white, herbal, oolong, etc.) and once memorably lampooned by Stephen Colbert … please put your hands together for … tea!
And in this corner, a brewed morning, midday and evening pick-me-up that – to lovers of lattes, cravers of cappuccinos and enjoyers of espressos, especially – likely needs no introduction … please give a fresh-ground greeting to … coffee!
by Amy Reiter in News, Restaurants, January 14th, 2015
When you tinker with a beloved holiday-candy staple, you’ve got to figure you’ll freak a few people out. But even so, the level of outrage cracked open by Mondelez International’s admission that it had changed the recipe of the Cadbury Crème Egg, that paragon of confection perfection, has been, perhaps, a bit ova the top.
“Stop all the clocks. Cut off the telephone. Prevent the dog from barking with a juicy bone,” Adam Gabbatt wrote in The Guardian on Monday, when the change was confirmed, saying it would “go down in confectionery history as a bad day. A hurtful day.”
by Amy Reiter in News, Restaurants, January 13th, 2015
After you’ve brought the world its most-famous hybrid pastry and followed it up with several other ultra-hyped culinary mash-ups and a best-selling book, what do you do for an encore? If you’re Dominique Ansel — he of perpetual Cronut fame — you open a new bakery that is not exactly a bakery, but rather (well, of course) a bakery-restaurant hybrid.
Yup, even as exotic snack seekers still line up around the block outside his namesake SoHo bakery, the boundary-blurring baker has been lining up a new project: Dominique Ansel Kitchen, coming to New York’s West Village this spring.
by Amy Reiter in News, January 12th, 2015
The all-you-can-eat buffet tends to bring out the gourmand in all of us. It’s hard to rein yourself in when the only limit on what you can consume is the capacity of your own stomach and you have plunked down your money and are determined to get a good ROI. Even the most-virtuous eaters among us may find themselves making their way gingerly back to their tables clutching plates heaped precariously high – only to return to the buffet line for more, and maybe more than once.
We know this glinty-eyed gluttony from experience. (Oh, the shame! The shame!) But recently scientists have shed a revealing new light on the psychology of the all-you-can-eat buffet.
by Amy Reiter in News, January 9th, 2015
We’ve all been there after a big dinner: Your belly strains against the waistline of your slacks, in search of a little more space. Slowly, surreptitiously, you reach down and loosen your belt, one notch, maybe two, hoping to bring your meal-swollen midsection a bit of relief without attracting the notice of your fellow diners.
A new product introduced over the weekend at CES in Las Vegas aims to change that scenario: Belty, the smart belt, is designed to automatically adjust itself based on how much you’ve eaten and exercised.
Belty, from the French startup Emiota, is designed to help in other ways too. It’s equipped with sensors that track your overall health and fitness via cues from your abdomen. If it deems your inactivity to be excessive, it will send you an alert to prompt you to get off your duff and get moving, and it will also connect to a smartphone app that offers you real-time fitness data.
by Amy Reiter in News, January 8th, 2015
When you can’t decide between wine and ice cream, a dairy in upstate New York has just the thing: wine ice cream.
Mercer’s Dairy, based in Boonville, N.Y., has been in business for more than 60 years and has actually been making its adults-only Wine Ice Cream since 2007, spooning up a modest cupful of awards along the way. Recently, however, the magical mash-up of two beloved diet staples has caught the gimlet eye of social media, which has responded with the enthusiasm you might expect.
by Amy Reiter in News, January 7th, 2015
Pity the poor pizza crust. Recently, snack food mash-up fans have cheered attempts to replace it with everything from Doritos to potato chips. Now a guy named JP Lambiase, who posts weekly videos to YouTube under the handle HellthyJunkFood — “not to be confused with healthy,” he warns — has has created a pizza crust made out of french fries.
He did it in response to a plea issued via YouTube: “JP I want you to make a French Fries pizza and you might think what do I mean well its like a regular pizza but you don’t use any dough just fries on the bottom,” someone named thejoman wrote. The request ended with a heartrending final word: “please.”
by Amy Reiter in News, January 5th, 2015
That coffee craving can find you anywhere — even on the tennis court.
Those of us who are hopelessly addicted to drinking coffee have all probably found ourselves, at one time or another, in the middle of our workday, thinking, “Without a cup of coffee right now, I simply cannot go on.”
But while most of us can probably walk to the office kitchen or pop out to the coffee shop around the corner to satisfy our urgent java jones, Williams had to get an official to sign off when, midmatch against Italy’s Flavia Pannetta at the Hopman Cup in Australia, she made a desperate plea for a double shot of caffeine.
by Amy Reiter in News, January 3rd, 2015
You may not think of eating something straight out of a can as being the pinnacle of fine dining, but the people behind Tincan, a pop-up restaurant that just wrapped up a months-long London run, are apparently hoping to change that. The all-canned-food eatery – serving fancy, tin-packed “artisan” seafood from all over the world – has vowed to take its aluminum-encased concept to New York City in 2015.
Don’t call the idea fishy. And no, this is not your mother’s tuna.
Palcohol, the new powdered alcohol that promises to be portable, potent and, with the addition of water, potable hasn’t hit store shelves yet. Currently awaiting label approval, it may not do so until next spring. But that hasn’t stopped several states — Alaska, Delaware, Louisiana, South Carolina and Vermont – from banning it. Yes, already.
Minnesota, Ohio and New York are also considering pre-emptive bans on powdered liquor, and according to the Associated Press, you can now add Colorado to that list.