by Amy Reiter in News, June 21st, 2016
by Amy Reiter in Drinks, News, June 17th, 2016
As a rule, we Americans don’t get enough sleep. In fact, one in three of us are consistently stinting ourselves on the seven or more hours our bodies need each night, according to a recent Centers for Disease Control and Prevention study. We know who we are (though we may be too tired and cranky to admit it).
So how are we getting through the day, not to mention the five-day workweek? One word: caffeine.
Unfortunately, that cup of coffee or tea (or soda or whatever form of caffeine you generally enjoy) will get you only so far.
by Amy Reiter in News, Restaurants, June 15th, 2016
If you find yourself getting unexpectedly tipsy while enjoying a glass of wine or two, check the size of your glass. A new British study, led by researchers at the University of Cambridge, has shown that drinking wine from a large glass — even when the amount of wine in the glass is the same as usual — encourages you to drink more wine in a shorter amount of time.
by Amy Reiter in News, June 14th, 2016
The no-tip restaurant movement has not been without its setbacks. Several restaurants, such as New York City’s Fedora, San Francisco’s Bar Agricole and Trou Normand, and the seafood chain Joe’s Crab Shack, which tried out a tip-free policy at 18 Midwest restaurants, have ramped back their experiments and (to one degree or another) reinstated tipping, citing customer reluctance to embrace the trend.
by Amy Reiter in News, June 13th, 2016
If you thought the hot dog you bought at the ballpark, stadium or arena last time you went to a pro ball game was pricey, check this: A food truck in Australia is selling a $100 ($75 U.S.) frankfurter.
No, it’s not a sausage stuffed with gold. The “Haute Dog,” a hot item at Melbourne’s Good Food and Wine Show, a stop in the Maille Mustard Mobile’s yearlong journey across Australia, contains pure grass-fed Australian peppercorn beef.
by Amy Reiter in News, June 10th, 2016
Attention, 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.”
by Amy Reiter in Drinks, News, June 2nd, 2016
Many 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.
by Amy Reiter in News, May 31st, 2016
All 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.
by Amy Reiter in News, May 26th, 2016
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:
by Amy Reiter in News, May 24th, 2016
Breakfast’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.
Jackfruit 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: