by Lauren Haslett in News, April 21st, 2017
by Amy Reiter in Drinks, News, April 20th, 2017
You might assume that someone who has lived and ruled as long as Her Majesty Queen Elizabeth II has is a total health nut — after all, one doesn’t make it to 91 without making some sacrifices in the food department, right?
Well, I hate to break it to you, but you’d be totally wrong.
Darren McGrady, a formal royal chef, gave an interview earlier this month to Recipes Plus, and he revealed quite a bit about the royal family’s eating habits. And since he worked for the Queen herself for 15 years, there’s probably no better source of information on Her Majesty’s favorite snacks and the little indulgences she can’t live without.
by Amy Reiter in News, April 19th, 2017
When you think of 40-ouncers, you probably think of malt liquor: Colt 45 or Olde English 800, aka the kind of cheap, high-alcohol swill best drunk out of a brown paper bag.
You probably don’t think of an organically farmed, light, crisp Muscadet with “mineral aromatics” or a blushing rosé. Award-winning New York sommelier Patrick Cappiello wants to change that with his new endeavor: Forty Ounce Wines.
by Amy Reiter in News, April 18th, 2017
Some people like cheap coffee: the stuff that will open your eyes but not cost an arm and a leg. Others insist on good coffee: the stuff that is caringly sourced, carefully roasted. Now — wait for it — you can actually get both at once.
by Amy Reiter in News, April 14th, 2017
We all like succulent desserts. But a new cake-decorating trend is taking that concept super-literally. Terrarium cakes, topped with succulent plants and flowers, are a thing on Instagram — eye candy in the extreme.
by Amy Reiter in News, April 13th, 2017
So much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.
by Amy Reiter in News, April 11th, 2017
Traditional wedding cakes can be things of true, tiered beauty, but some couples prefer to kick it a bit more whimsical when it comes to dessert on their big day. That’s where sweet trends like pie tables, cupcake towers and doughnut walls come in.
But even those alterna-treats look downright conventional next to the saucy wedding cake a Miami couple — high school sweethearts Jessica and Tony Sanchez — served the guests who had gathered to celebrate their nuptials. Their choice? A pizza cake.
by Amy Reiter in News, Restaurants, April 10th, 2017
There are cups of coffee — and then there are cups of coffee with so much caffeine it really doesn’t seem advisable to drink them. Black Insomnia Coffee, which got its start last year in South Africa and has just become available in the United States, is likely the latter.
by Amy Reiter in News, April 7th, 2017
Remember that Italian restaurant that recently decided to reward the parents of well-behaved children with a discount? An Italian restaurant in North Carolina is taking the opposite approach — skipping the carrot and grabbing the stick.
Caruso’s, an Italian fine dining establishment in Mooresville, North Carolina — “Traditional, classy, intimate,” its website declares, in a fancy script font — has decided to ban children under 5. (“No Children’s Menu Available,” the site underscores.)
by Amy Reiter in News, April 6th, 2017
It’s hard to find someone who’s totally neutral about cilantro. People seem to either truly enjoy the stuff or just totally hate it. You can even find people bonding online about how much the herb — a common ingredient in many world cuisines — disgusts them.
People who like cilantro find it refreshing, vaguely citrus-y. Those who revile it often use say it tastes like soap or lotion or, conversely, something dirty and rotten, like garbage, stinky feet or bugs.
For chick lovers with a serious sweet tooth, springtime means one thing: Peeps.
The colored-sugar-covered marshmallow birdies and bunnies — made by Just Born, the family-owned company (founded in 1923 in New York, but since 1932 based, appropriately, in Bethlehem, Pennsylvania) also behind Mike & Ikes, Hot Tamales and Peanut Chews — are an Easter-basket staple. We all know that.
Recently the Peeps people taught us a few things you may not know about the seasonal sweets. Peep all the fun facts below.