Blog Posts by Lauren Torrisi

  • Eat Your Favorite Foods With The CarbLovers Diet Cookbook

    A diet that allows pasta and pizza?  That sounds hard to believe.

    Whenever you hear the word "diet" it's easy to assume it involves an eating regime of lettuce.  Ellen Kunes and Frances Largeman-Roth, authors of the CarbLovers Diet Cookbook, have created a book with 150 easy recipes for the person who loves bread and sweets but wants to lose weight.

    A follow-up to the the CarbLovers Diet book, Kunes and Largeman-Roth wanted to offer readers more recipes that would help them reach their goals.  They even sought out celebrity chefs, like Wolfgang Puck, for gourmet recipes that would fit within the diet.


    The authors developed foods that would keep dieters full all day long without adding pounds to the scale.  The recipes they developed were packed with resistant-starch, which are carbs that act like fiber.  The carbs boost metabolism, burn belly fat and keep you full longer.  The CarbLovers Diet is designed to get you about 10 to 15 grams of resistant starch

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  • Life-Size, Storm-Trooper Cake Hits Sci-Fi Convention

    Image Credit: Amanda Oakleaf Cakes

    "Star Wars" fans can finally have their cake and eat it, too:  Husband-and-wife team Tiler and Amanda Oakleaf created a 6-foot-4, 300-pound storm-trooper cake for a science-fiction convention in Boston.  The cake fed roughly 600 sci-fi fans.

    "We had planned on doing a humanoid sort of cake for awhile, we were looking for something that could be segmented and the storm trooper fit that description," bakery owner Amanda Oakleaf said on how the idea came about.

    It took the team of 10 people at Amanda Oakleaf Cakes of Winthrop, Mass., two weeks to put the storm trooper together.  The cake part of the storm trooper and frosting was added two days before the convention.

    Much of the planning involved determining dimensions and perfecting the Rice Crispy legs of the trooper: "We had a couple of long nights.  We have a crew of 10 and at least everyone had a part in it," Oakleaf

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  • Burger King Tests Out Delivery

    Robyn Beck/AFP/Getty Images

    Fast food restaurants like Burger King and McDonald's have always been known for their convenience, but now Burger King is taking the term "fast food" to another level. Starting this week, the chain is offering delivery from 10 locations in the Washington D.C. area.

    For an additional $2, you can get your burger, fries or anything else you want without leaving your desk.  Delivery is available between 11 a.m. to 10 p.m., which means the breakfast menu isn't an option.  They also aim to get you your food within 30 minutes, but you also have to be within a 10 minute drive of the restaurant.

    And don't worry that your food won't be of the same caliber if you opt for delivery over drive-thru. The burgers are delivered in strategic packaging, with the top part of the bun covered to prevent it from becoming soggy during travel.  John Fitzpatrick, chief brand and operations officer for Burger King, told USA Today they used "proprietary thermal

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  • The Calorie: Your Weight-Loss Best Friend, Part Deux


                                                                                                                                Getty Images

    "Good Morning America" health contributor Diane Henderiks reports:

    The final paragraph of my article last week titled  "The Calorie - Your Weight-Loss Best Friend" begins with "Not all calories are created equal and the quality of your calories is very important (that will be a whole other article)."

    Well, here's the whole other article, which makes this Part II and they work as a team, like pb&j (all natural, of course). I suggest you read both so follow this link to Part I.

    OK, so you've taken my suggestion, clicked the link above, did a little math and calculated your ballpark calorie level.  Now put that number "in the vault" and draw on it from time to time for a calorie reality check.

    Now, let's discuss just where your calories should come from because the quality of the calories you consume is extremely important. You can

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  • Bone Luge: Bone Meets Booze in This New Fad

    Bone Luge: Bone Meets Booze in This New Fad (ABC News)
    A bone luge at Ludivine in Oklahoma in undated photo. (@LaurenLu/Twitter)

    Before we proceed, I'd like to apologize in advance to Jordana Rothman, Time Out New York's food and drink editor who tweeted, "Food writers of America: Let's all stop this bone luge thing before it starts shall we? Show of hands?"

    I'm sorry, Ms. Rothman, but I must continue.

    It seems that there is no item, large or small, that hasn't been used as a vessel for drinking alcohol: Some like their beer in a boot and some prefer chugging out of a sculpted ice block.

    But now, the latest vessel of alcoholic proportions is the bone luge.  Willing participants eat the marrow out of the bone and then take a shot out of the bone.

    There's even a site dedicated to bone lugers everywhere, with their own manifesto:  "The bone must first be prepped for the luge. Ideally, one identifies a restaurant, orders the bone marrow, consumes it normally, and then informs the bartender that a bone luge will now commence.

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  • Love Fatty Foods? Research Indicates It's Not Your Fault

    A new study indicates that fat is detected in the same way as sweet, salty, sour, savory and bitter. Assembly/Getty Images

    It turns out that your love of French fries and Big Macs might not be your fault.  Until now, traditional thinking credited the senses of sight and smell with the consumption of fatty foods.  A new study conducted by the Washington University School of Medicine found that, depending on the individual, certain human receptors are more sensitive to fatty foods.

    Out of 21 obese subjects, ages 21 to 50, researchers discovered that those with a certain variation of the CD36 gene had a greater desire to eat more fat-laden foods.

    The study, published in the Journal of Lipid Research, aimed to discover "What happens if we look for humans who have a lot or a little of the gene?" said first author M. Yanina Pepino, research assistant professor of medicine.

    "We wanted to understand whether people can perceive fat through taste.  Since animals can detect fat as a

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  • Meet the Grapple: A Grape-Infused Apple

    The grapple, a grape infused apple, is shown here. Grapple

    First, there was the pineberry, the small white strawberry that tastes like a pineapple.  Now, there's the grapple, an apple that is concentrated with grape flavor.

    Grapples are Washington Extra Fancy Gala or Fuji apples that have been soaked in a "relaxing bathing process" of grape concentrate and water.  No additional sugar or calories have been added to the apple and they haven't been altered genetically.

    In an episode of Food Network's Unwrapped, Marc Summers delves into the making of a grapple.  After the apples are sorted for quality and size, they are tested for sugar content to see which ones are the sweetest.  Once the sweetest apples have been selected, they are dunked several times in the concord grape solution.  Finally, they're held in cold storage to further infuse.

    Eight grapples are sold for $12.95 on the Barret Orchards site.  According to the USDA Agricultural Marketing service, the average cost of

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  • 5 Foods the Experts Won't Eat

    Sea bass is one of the foods the experts won't eat. Dorling Kindersley/Getty Images

    1.  Chilean Sea Bass

    Keith Ayoob, Associate Professor at the Albert Einstein College of Medicine

    "It's way over-fished and there are many other choices. I can't do that one, much as I used to love it."  Instead, Ayoob recommends occasional canned tuna and tuna sushi.

    2. Squeeze cheese

    Diane Henderiks, R.D., Personal Chef/Culinary Nutritionist

    This aerosol cheese is "so unnatural and processed, full of salt, phosphates, fat," says Henderiks.

    3.  Processed deli meats

    Dr. David Katz, Director, Yale University Prevention Research Center

    "What IS in them???" says Dr. Katz.

    4. Sugary breakfast cereals

    Molly Kimball, R.D., Nutrition Program Manager, Ochsner's Elmwood Fitness Center

    "I find that a sugar-filled breakfast or snack can be one of the biggest triggers for even more hunger, more carb cravings, more sweets cravings," says Kimball.  Instead, she suggests breakfasts that are packed

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  • Tailgate Takedown: This Weekend's Recipes


    Tailgate Takedown: This Weekend's Recipes (ABC News)
    The Image Bank/Getty Images

    Fire up your grills and grab your hand-warmers, it's going to be an exciting weekend. Here are a few food face-offs we've prepared for this weekend's showdowns.  Pick your team and then your food.

    New England Patriots

    Emeril's Grilled Bass and Tomato-Mango Salsa

    New England Clam Chowder

    Denver Broncos

    Emeril's Italian-Style Grilled T-Bone Steaks

    Feasty Beer Dogs

    New York Giants            

    Union Square Cafe Bar Nuts

    Marc Murphy's Ditch Plains Ditch Dogs

    Green Bay Packers

    Wisconsin Beef & Cheddar Brats With Beer-Braised Onions

    Michael Symon's Spicy Stuffed Peppers

    New Orleans Saints

    Emeril's Chicken and Andouille Jambalaya

    Emeril Lagasse's Homemade Potato Chips

    San Francisco 49ers

    Wolfgang Puck's Honey Marinated Beef Skewers with Asian Cole Slaw

    Applebee's White Chocolate and Walnut Blondie

    Houston Texans   


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  • Golden Globe Stars to Dine on Golden Desserts

    A trio of chocolate delice almond crunch terrine with acacia honey, caramel, and fresh berries dusted with gold flakes, is seen during a preview of the upcoming 69th annual Golden Globe Awards in Beverly Hills, Calif., Thursday, Jan. 5, 2012. Matt Sayles/AP Photo

    What would you expect to eat this Sunday, if you were seated in between George Clooney and Ryan Gosling at the Golden Globes? (I can only dream about those seating arrangements.)

    Gold-flecked desserts and ingredients from around the world are to be served this year at the Golden Globes.  The theme of the menu of this year's award show is "Global Food Harmony."  Executive chef Suki Sugiura of the Beverly Hills Hilton selected regional ingredients from around the world to include in his menu.  Sugiura's vast culinary background has taken him around the world and likely influenced his cooking.

    The first course represents the United States and the ingredients come from California.  This dish is composed of field greens

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