by Amy Reiter in News, November 30th, 2016
by Amy Reiter in Food Network Chef, News, November 29th, 2016
Your favorite foods always please you — that’s why they’re your faves. But who knew they could also surprise you? A video posted online by the network Great Big Story fills us all in on the unexpected origins of six disparate yet equally beloved foods.
Here are four takeaways from the video to trot out and impress the people you’re stuck making small talk with at all those holiday parties you’re apt to find yourself at this season.
by Amy Reiter in News, November 29th, 2016
Being handy in the kitchen is a deeply attractive quality — the way to the heart is through the stomach and all that. So we probably didn’t need People magazine to tell us that a man who cooks is sexy. Still, it’s nice to see the chefs honored in the publication’s “sexiest man alive 2016” package get some deserved recognition for heating up the kitchen without firing up the stove.
Several friends of Food Network made People’s list, including Franco Noriega (pictured above), a former underwear model and New York restaurateur (the Lower East Side Peruvian chicken spot Baby Brasa). And while the magazine celebrates him for his “ripped” abs and “drool”-worthy Instagram snaps, we’re equally as likely to drool over the Peruvian-style chicken recipe he recently shared on The Kitchen.
by Amy Reiter in News, November 22nd, 2016
Many of us consider grapefruit’s natural granular mate to be sugar. But it seems generations of Americans were more inclined to pair their grapefruit with another easy-to-sprinkle crystal: salt.
In fact, in a post on NPR’s The Salt blog (which is not, of course, a blog only about salt), science historian Nadia Berenstein dubs grapefruit and salt an “unlikely power couple,” noting that during much of the 20th century marketers linked the two, claiming the latter was capable of making the former taste sweeter.
by Amy Reiter in News, November 21st, 2016
For many of us, there’s more in a cup of coffee than a rousing jolt of caffeine. There’s comfort. There’s community. There is, perhaps, even a sense of identity. That may be true for none of us more so than millennials, whose insatiable jones for java, it seems, is behind a global surge in demand for coffee, bringing it to an all-time high.
Coffee consumption worldwide among those 19 to 34 — especially in the United States, the leading consumer of coffee, but also in Brazil and China — has more than offset a mild decline in demand for the evil bean among the older generations, according to data cited by Bloomberg.
by Amy Reiter in News, November 20th, 2016
So many of us have been there: the sad desk lunch. Sitting in your cubicle, tapping out emails to your boss, feeling harassed by the hot breath of deadlines and your endless to-do list, and eating … oof, what is that, anyway? Last week’s leftover salmon loaf (cold), parts of it stuck to the tinfoil you hastily wrapped it in? A salad of wilted leaves drowning in coagulated dressing? The other half of the turkey sandwich you weren’t so into when you ate the first half — which was … uh … when was it, again?
According to the tagline on the website Sad Desk Lunch, which shares images of prime sad specimens, 62 percent of American office workers usually eat their lunch in the same spot where they work all day.
by Amy Reiter in News, November 17th, 2016
Horrors! Is your avocado toast addiction in danger? Will you soon have to go cold turkey and suffer whatever effects of withdrawal come with it? The shakes? The cravings? The hunger screaming from deep in your soul?
by Guest Blogger in News, November 16th, 2016
Some people are really into makeup. Some (maybe all?) are really into cakes. And a substantial number of people, it turns out, are really into makeup cakes.
by Amy Reiter in News, November 15th, 2016
By Lauren Haslett
You know what kind of fast food you reach for after a late night. But are the rest of the folks in your state on the same page as you? Foursquare Swarm and City Guide apps recently compiled a whole lot of data for us on which fast-food restaurants people in each state of our great nation visit the most. And the results might surprise you.
Nearly 50 percent of states — a whopping 24 of them — prefer Chick-fil-A above all else. West Virginia is among that group, but it’s unique in that it has two top picks: Chick-fil-A and Sheetz. You may not be familiar with Hawaii’s favorite fast-food spot: Zippy’s Makiki, which is a chain based on the islands. Not surprisingly, McDonald’s is well represented, with 17 states liking that spot best. If you want to check out your home state’s favorite fast-food indulgence, just take a closer look at the map above.
by Amy Reiter in News, November 9th, 2016
Long a controversial condiment — there are those who love it, and those who very vocally do not — the creamy topping, used by its numerous fans on everything from salad to pizza, is in foodie focus after Ben Adler, a staff writer covering environmental politics and policy at Grist, wrote a scathing takedown of it that was published in The Washington Post.
“Needless Markup” indeed. Neiman Marcus — which offers on its website such necessities as a private airplane entirely covered in rose gold for $1,500,000 (such a deal!) and a “curated collection” of 36 children’s books for $100,000 (Caldecott winners, but still …) — is not known for its low prices. Yet the luxury department store recently may have set a new bar for price-tag overreach by offering collard greens, that staple of down-home Southern cuisine, for (hang onto your wallet) $66, plus $15.50 shipping.