by Amy Reiter in News, January 11th, 2017
by Amy Reiter in News, January 10th, 2017
Anyone who has eaten at an Ethiopian restaurant has probably eaten teff. Flour made from the iron-rich grain is, traditionally, a key ingredient in injera, the spongy, slightly sour, fermented flatbread that is the basis of Ethiopian and Eritrean cuisine. In fact, it’s the national dish of Ethiopia and Eritria.
But recently, teff is stepping into the spotlight here in the United States, elbowing quinoa out of the way, and taking its bows as the new hot super-grain.
Here are 10 reasons why everyone’s suddenly all excited about teff:
by Amy Reiter in News, January 6th, 2017
Here’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)
by Amy Reiter in News, January 5th, 2017
Every once in a while, a food opinion piece gets at something essential, something it suddenly seems as if you always knew but were never quite able to articulate. For those of us who nostalgically remember running in from sledding or skating, fort building or just shoveling the front walk on snowy winter childhood days and diving right into a steaming cup of powdered hot cocoa, a paean to what some may consider winter’s perfect drink written by Grub Street association editor Chris Crowley may resonate big-time.
by Amy Reiter in News, January 3rd, 2017
Did we, without even realizing it, reach peak bacon and move into a time of bacon decline? Is the bacon trend, once sizzling, now fizzling?
According to the BBC, over the past year, sales of bacon in the U.K. have “plummeted,” as consumers turn away from meat and embrace fish instead. The trend is likely driven by health concerns after the World Health Organization released a report in 2015 linking processed meat to cancer, experts suggest.
by Amy Reiter in News, December 30th, 2016
You’ve just welcomed the new year by sending everyone you know a celebratory emoji depicting a bottle of bubbly popping its cork (approved as part of Unicode 8.0 in 2015) or two Champagne glasses clinking (approved as part of Unicode 9.0 in 2016). Yet you find yourself perpetually yearning a new emoji, something new and different with which to let your food-nerd flag fly.
Breakfast fans have a bacon emoji, a pancakes emoji and — for those who take it continental — the croissant emoji. But where is the waffle emoji you crave? It’s enough to make you send out an unamused face emoji (approved as part of Unicode 6.0 in 2010)!
The food-emoji approval process is something of a mystery for the lay-texter or tweeter, but in a “brief history of food emoji,” NPR’s The Salt blog provides or steers us toward a few insights. Among them:
by Amy Reiter in News, December 29th, 2016
No one knows exactly what the coming year will hold, but food experts have their suspicions — and a group of them are predicting that 2017 may be a big year for tea.
Green tea, for example, may be particularly hot. It has just landed on a list, based on a national survey of 1,700 dietitians conducted by food and health PR firm Pollock Communications and Today’s Dietitian magazine, of the top 10 superfood trends set to take off in 2017. Green tea’s rise reflects a trend toward more “mindful eating” and the consumption of foods with “health-promoting qualities,” Today’s Dietitian Mara Honicker said in a release about the survey.
by Amy Reiter in Drinks, News, December 28th, 2016
If Starbucks took fancy Euro-esque coffee options to main-street America, and Dunkin’ Donuts, with its 59 cent espresso shots and two-buck-and-change cappuccinos and macchiattos, brought them to the dollar-doughnut-loving masses, who will bring them to the Big Mac-and-fry eaters of the world?
by Guest Blogger in News, December 23rd, 2016
If you’re a beer drinker and variety is your thing, you’re in luck. You could now drink a beer from a different American brewery every single day for more than thirteen and a half years (13.5 years!) and never have to return to the same brewery twice.
That’s because, according to a recent report from the Brewers Association, a trade association focused on small and independent United States brewers, the number of breweries in the U.S. has climbed, as of the end of November, to a record-setting 5,005.
by Amy Reiter in News, December 22nd, 2016
By Lauren Haslett
If you were hoping for a little Hanukkah magic this holiday season, you probably won’t be surprised to learn that one of the world’s biggest fast-food giants is a brand that’s trying to make some. According to Consumerist, Burger King Israel is attempting to take a trendy, once hard-to-find food item and take it main stream at its locations in that country – BK Israel will sell doughnut burgers this December 25-January 1.
Scented candles that smell like vanilla or rose petals, pine needles or apple pie, lavender or luxury perfumes are for chumps. A candle that releases the aroma of fried chicken? That’s a candle a fried-food lover can really warm up to. And now, thanks to the chicken-centric KFC powers that be, it is, yes, a thing that exists.
KFC New Zealand recently offered up a limited-edition KFC Scented Candle (complete with Colonel Sanders’ smiling face on it) on Instagram as a reward to lucky contest winners. To enter, KFC Scented Candle cravers had to share ideas for KFC merchandise by commenting on KFCNZ’s Instagram account.