by Amy Reiter in News, February 15th, 2016
by Amy Reiter in News, Restaurants, February 14th, 2016
Chances are fairly good that you have, on occasion, stopped in at Ikea to buy not a new, reasonably priced piece of furniture with an unpronounceable Swedish name, but a plate of reasonably priced meatballs (or one of any number of other reasonably priced foods), and pulled out of the parking lot with an empty trunk and a full belly.
Ikea has noticed. And it is making a few adjustments to cater to customers like you — who come to eat in its in-store restaurants, rather than to shop for furniture and other household items.
by Amy Reiter in News, February 13th, 2016
For many New Yorkers and San Franciscans, eating out is a way of life, and the plethora of high- and low-end, trendily chic and authentically ethnic restaurants from which to choose, with new hot spots opening up all the time, is a point of pride.
by Amy Reiter in News, February 12th, 2016
If I were to ask you what America’s favorite comfort food is, there are those among you who would probably guess macaroni and cheese, chocolate, burgers and fries, or even popcorn.
All of those are good, solid guesses, but according to a recent survey conducted by the Harris Poll, none of them is the correct answer. In actuality, Americans’ favorite comfort food is …
by Amy Reiter in News, February 11th, 2016
There was a time, not that long ago, when chewing-gum flavor choices were relatively limited: You had your mints and your cinnamons, your bubble-gum flavor and your catchall tutti-frutti.
Of course, one look at the vast and varied gum display at your local drugstore today makes it clear that those humble days are long gone.
by Amy Reiter in News, February 9th, 2016
Most people who drink coffee do so because they enjoy the flavor of a freshly brewed cup — or the boost it can bring. An increasing number of studies have sweetened the pot with data suggesting that drinking coffee may have health benefits including a lower risk of cardiovascular and liver diseases, diabetes and overall mortality.
Recently, the technology site Ars Technica parsed the science behind a good cup of coffee.
by Amy Reiter in News, February 8th, 2016
What can you learn from a taco? A lot, if a class on “taco literacy” currently on offer at the University of Kentucky is any indication.
Yes, undergraduates can now dig into the meaty academic and cultural nuances of the Mexican dish in a course called “Taco Literacy: Public Advocacy and Mexican Food in the U.S. South,” taught by Steven Alvarez, an assistant professor in the department of writing, rhetoric and digital studies.
by Amy Reiter in News, February 5th, 2016
Valentine’s Day and chocolate go together like, well, anything else and chocolate. The idea that chocolate makes everything better, however, is being put to the test by a Tokyo ramen chain, Mensho, which has just introduced chocolate ramen as a special Valentine’s Day treat.
Chocolate plus ramen: two delicious foods together for the first time. What’s not to like? Plenty, as it happens.
by Amy Reiter in News, February 4th, 2016
If you’ve spotted a strange, irregularly ovoid, mottled, scaly-patterned greenish fruit at the market recently and wondered what on earth that thing was, you were probably looking at a cherimoya, my friend. This tropical fruit, also known as a “custard apple,” is grown in many areas around the world and domestically in California, and it is in season and available from November through May.
Curious about this peculiar-looking fruit? Here are a few things to know:
by Amy Reiter in News, Restaurants, February 2nd, 2016
There are hobbies — and there are hobbies that almost defy words. Ioana Vanc’s spoon art falls solidly into the latter category.
Vanc, an architect based in Arad, Romania, makes elaborate illustrations and tableaux using bits of food that nestle cozily into the bowl of a spoon. Her intricate pieces evoke images ranging from celebrity portraits to animals to exotic vistas and detailed streetscapes to familiar characters from movies like Star Wars, Frozen and Penguins of Madagascar.
The movement to ditch tipping and bake the cost of service right into the price of menu items, in order to pay servers and other restaurant staffers a reliably higher wage, is gaining momentum. This fall, when influential restaurateur Danny Meyer declared an end to tipping, at least in his renowned eateries, things seemed to have reached a tipping point. But the push for tip-free dining may be moving a little too fast for the average consumer.
Eighty-one percent of adults who eat in restaurants say they’re not ready for gratuities to be factored into menu items, preferring that the decision to tip, and how much, be left to their own discretion, a new study conducted by Horizon Media has found.