by Amy Reiter in News, October 12th, 2016
by Amy Reiter in Drinks, News, October 11th, 2016
We’ve all been there after indulging in a deliciously garlicky dish: supremely satisfied — and also self-conscious that your breath seriously reeks. Garlic breath can last as long as 24 hours after you consume garlic. They don’t call it the “stinking rose” for nothing.
Thankfully, science is on it. Researchers at Ohio State University have determined that chewing mint leaves and eating apple or lettuce (either raw or cooked) may remedy garlic breath. They arrived at this simple conclusion after engaging a group of study participants to chew three grams of softneck garlic cloves for 25 seconds. Then the participants were immediately given either water (the control), apples (either raw, juiced or heated), lettuce (raw or heated), mint leaves (raw or juiced) or green tea.
by Amy Reiter in News, October 8th, 2016
Most of us think of Champagne as a special-occasion wine: something to raise aloft and enjoy at weddings, engagements, anniversaries and other happy events or on New Year’s Eve.
But more and more people are breaking out the bubbly to render more festive an everyday dinner or evening out with friends. Or at least they should, David White, author of the new book But First, Champagne, recently told NPR’s The Salt blog, contending, “Every day has moments worthy of a toast.”
by Amy Reiter in News, October 7th, 2016
It 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.
by Amy Reiter in News, October 4th, 2016
Does 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?
by Amy Reiter in News, September 30th, 2016
First 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.
by Amy Reiter in News, September 29th, 2016
Pumpkin. 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:
by Amy Reiter in News, September 28th, 2016
Here’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!).
by Amy Reiter in News, September 21st, 2016
Have 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:
by Amy Reiter in News, September 20th, 2016
Are 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:
Next 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.