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Maura Judkis

Reporter, The Washington Post

Washington, D.C.

Maura Judkis

Maura Judkis is a reporter for the Washington Post, covering culture, food and the arts. She is a 2018 James Beard Award winner whose work has been recognized by the Association of Food Journalists and the Virginia Press Association. Maura has appeared on MSNBC, CNN, PBS, NPR and Al Jazeera. She is a 2007 graduate of the George Washington University, and a 2011 arts journalism fellow with the National Endowment for the Arts and the University of Southern California.

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Black wine is here to turn out the lights on your rosé party

Name all the colors of wine, and you’ll start with the obvious ones: red, white and pink, or rosé. Maybe you know about orange wine, or vinho verde — “green wine” from Portugal that’s technically a white, but we’ll let it slide. There’s even blue wine (we taste-tested it; it was mostly gross). First things first: Black wine isn’t black because of food coloring or some sort of food science trickery.
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Spicy candy is going to be big this year. But can you taste the heat?

In the past year, America’s confectioners collectively got the hots for spicy candy. Jolly Rancher Hotties hit stores last summer. They were followed by Sour Patch Kids Fire and Starburst Sweet Heat in the fall, and then Skittles Sweet Heat last week. All of them add a little tongue-tingliness to your typical candy flavors — and some Guy Fieri-esque flames to the packaging.
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Blue wine is now a thing because your Instagram doesn’t have taste buds. (Un) Fortunately, we do.

We asked a group of Washington Post colleagues to taste a variety of wines to see if they could identify blue wine. This is what they tasted. Americans went crazy for rainbow bagels and Unicorn Frappuccinos and millennial pink tequila. And given how quickly we flock to the newest hyperpigmented trendy food item — snapping trophy photos for social media, of course — the makers of Gik must be pretty certain they have a hit on their hands.
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The unicorn of cereals — unicorn cereal — is here, and it tastes very familiar

If you thought Starbucks’ Unicorn Frappuccino couldn’t be outdone . . . well, you were right. The pandemonium caused by the Unicorn Frappuccino — the barista freakouts, the customer obsession — was Peak Unicorn in America, and it’s all been downhill from there. That’s what Kellogg’s is trying to capitalize on with its new Unicorn Cereal, which hits shelves the first week of March.
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Sparkly pizza, bagels and gravy: Nothing is safe from edible glitter’s reach

First things first: There is a difference between “edible” and “nontoxic” glitter. This is an important distinction you will need to remember if you want to participate in what is shaping up to be one of 2018’s biggest and most controversial trends: decorating everything from cookies to pizza with a sprinkling of shiny sparkles.
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About

Maura Judkis

Maura Judkis is a reporter for the Washington Post, covering culture, food and the arts. She is a 2018 James Beard Award winner whose work has been honored by the Association of Food Journalists and the Virginia Press Association. Maura has appeared on local and international TV and radio, including MSNBC, CNN, PBS, and Al Jazeera. She is a 2007 graduate of the George Washington University, and a 2011 arts journalism fellow with the National Endowment for the Arts and the University of Southern California. She has also written for U.S. News & World Report, TBD.com, ARTnews, the Washington City Paper, and the Onion A.V. Club.