SPENCERTOWN, N.Y. — Ruth Reichl — former Gourmet magazine editor-in-chief, restaurant critic for The New York Times and food editor of The Los Angeles Times — has seen food trends come and go, helped ...

I published my first cookbook in 1972. I was 24, dirt-poor, and living in a fifth-floor walk-up loft on the very ungentrified Lower East Side. We built our kitchen table from wooden pallets scavenged ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

People lose their jobs all the time, but usually, there’s some warning. Ruth Reichl’s dismissal in 2009 as editor of America’s oldest food magazine, Gourmet, came out of nowhere, like a crack of ...

We’ve all sought consolation from disappointment in food. For Ruth Reichl, the act of cooking became a life saver of sorts. A glamorous career of writing for some of the country’s most distinguished ...

Damn, cold self-analysis there, Ruth! Ruth Reichel stopped by America’s Test Kitchen to talk about her art history degree, her use of disguises, and her experience being wined and dined at Le Cirque ...

If you are passionate about food, chances are Ruth Reichl is on your bookshelf. There is so much to tell you about my experience speaking with Reichl on the phone this week and meeting her in person ...

Ruth Reichl is a James Beard Award-winning food writer and former New York Times food critic and was Joe Donahue's guest as part of The Creative Life: A Conversation Series at UAlbany on October 5, ...

The defunct food publication is re-emerging as a newsletter, with new leadership and zero approval from its original owner. By Jessica Testa “Food and Country” argues that our food production systems ...