by Amy Reiter in News, September 30th, 2015
by Amy Reiter in News, September 28th, 2015
Why did nobody come up with this idea before: a waffle iron that makes waffles in the shape of a keyboard? Well, no matter. Now, thankfully, someone has.
Actually, Brooklyn-based graphic artist and designer Chris Dimino first created the prototype for the Keyboard Waffle Iron while he was a student at the School of Visual Arts in New York. Assigned to take an old item and modify it to give it a new function, he turned a vintage Smith Corona typewriter into a very cool breakfast tool. (Bing!)
Dimino’s prototype was featured in a group show and got a lot of attention back in 2007, but it wasn’t until last year that he put his concept up on Kickstarter in hopes of raising the cash to manufacture the Keyboard Waffle Iron on a broad scale and make it available to the QWERTY-waffle-hungry masses. Dimino hoped to raise $50,000. Thanks to 850 keyboard-shaped-waffle-craving backers, he raised $66,685.
by Amy Reiter in Drinks, News, September 27th, 2015
It’s pumpkin season — time to pick up a few big orange beauties at your local grocery store, farmers market, farm or roadside stand, carve them into scary (or goofy) jack-o’-lanterns, pop in some candles and show off your creativity to the whole neighborhood. It’s also the time of year we enjoy making from-scratch pumpkin pie, fresh pumpkin puree and pumpkin bread with real shredded pumpkin.
Still, though we love them, most of us take our gourds for granted. To remedy that, the Washington Post’s Wonkblog took a look at where America’s pumpkins come from, crunching numbers from the U.S. Agricultural Census as if they were fresh roasted pumpkin seeds. (Yum.)
Here are a few takeaways from the paper’s pumpkin-parsing post: Read more
by Amy Reiter in News, September 25th, 2015
If your palate yearns for fancy Bordeaux but your wallet insists that you settle for Two-Buck Chuck, the company behind a new device called the Oak Bottle has you squarely in its sights.
The Oak Bottle, billed as “the first for-home-use barrel-aging apparatus,” promises to make your “cheap or average-tasting” wine and spirits far more palatable by infusing them with an oaky flavor in anywhere from a few hours to a few days.
by Amy Reiter in Drinks, News, September 23rd, 2015
Whoa. American fans of a certain chocolate-hazelnut spread just got some nutty news. Or should we say some newty news?
Are you sitting down? Turns out the first syllable of Nutella is not pronounced “nut” (with a soft “uh”) but rather “newt” (with a hard “oo”). Sure, take a moment to digest the fact that most of us Yanks have been saying the brand name wrong all our lives.
by Amy Reiter in News, September 21st, 2015
If you’ve found yourself drinking more rosé — or drinking it for the first time — these past two summers, you’re part of a national trend. “Folks on the coasts had heard it for a couple of years, but 2014 was where rosé really became like, it,” Devon Broglie, Whole Foods’ associate global beverage buyer, recently told Eater.
But how did the pretty pink wine get so popular, so suddenly? Eater took a look. Here are a few takeaways:
It was no accident: Having noticed the rosé trend fermenting in wine-forward areas like Southern California, buyers at national retail chains, who have a nose for such things, made a conscious decision to decant it to areas across the country.
by Amy Reiter in News, Restaurants, September 19th, 2015
Here’s one for the “Did you know … ?” file: Women have a keener sense of taste than men. Who says? Well, science, actually.
NPR’s The Salt blog recently gathered evidence that women may be better able to pick out the subtle nuances of flavor (and, relatedly, aromas) than men:
The nose knows. A 2002 Rutgers University study asked participants — men and women of all ages — to identify two odors in decreasing concentrations and found that women of reproductive age experienced an increase in their sensitivity to one of the odors by about five orders of magnitude, on average.
by Amy Reiter in News, September 17th, 2015
Here’s one to file under “everything old is new again.”
A “fully automated restaurant,” called Eatsa, has just opened in San Francisco and is being hailed as “the future” of fast food. With its human-free ordering system and food delivery via glass-fronted compartment, it sure sounds a lot like the automats popular in days of yore. You know, where you put a few coins in the slot, reach in, and grab your sandwich or piece of pie?
by Amy Reiter in News, September 16th, 2015
Forget “Would you like fries with that?” There’s now a vending machine — a vending machine! — that makes freshly prepared french fries the main event, deep-frying them right on the spot and dispensing them piping hot. It’s a fry lover’s dream come true.
The machine is the brainchild of students and developers at Wageningen University in the Netherlands. The university’s website boasts that the vending machine is “soundless, odour free and safe” — and, judging from a video showing the machine in action, it couldn’t be easier to use.
by Amy Reiter in News, September 14th, 2015
Ice cream, by definition, melts when it’s out of the freezer (well … usually, anyway). But now scientists in the U.K. have come up with an ice cream that does not melt, even when you leave it out in the sun — and they predict it will be available in stores within three to five years.
The key to this expectation-defying extenda-frozen dairy treat is a protein, called BslA, that makes the air, fat and water contained in ice cream clump together, causing it to resist melting and stay firm, even when it’s sitting out in warm weather, and preventing the formation of ice crystals, so that it mimics the smooth texture of high-end ice creams.
According to the Chinese zodiac, 2015 is the year of the sheep. But the trend trackers at New York magazine have declared it to be the year of the bagel — at least in the city that never sleeps, yet nevertheless loves nothing more than waking up to a nice brunch.
In its Fall Preview issue, NYC’s namesake mag heralds the “rebirth of Jewish appetizing” and a “brewing bagel war” — a “schmear campaign,” its headline writers cleverly dub it — pointing to the opening, this autumn, of several new bagel eateries and a few “microfactories” determined to bring satisfaction to anyone with a hankering for a bagel, cream cheese, lox and all the fixins.