Aug 21st, 2007 · A spicy fiesta of Latin flavors is featured in the most recent issue of Gourmet magazine. Ruth Reichl, lead editor of the publication, talks about the celebration of Latin food and its influence on American cuisine.
Jun 28th, 2007 · The food memoir now has a major shelf in most big bookstores. We asked Ruth Reichl, the editor of Gourmet magazine and the author of two food memoirs, to talk about some of her favorite books about food.
May 14th, 2005 · Earlier this year The New York Times took away a star from Alain Ducasse's Essex House restaurant. The head chef there was fired. Ruth Reichl, former New York Times restaurant critic and editor of Gourmet magazine, talks about the high stakes game of rating restaurants with stars.
May 13th, 2005 · Food critic and editor-in-chief of 'Gourmet' magazine Ruth Reichl has completed her third memoir, 'Garlic and Sapphires: The Secret Life of a Critic in Disguise.' Last year Reichl edited 'The Gourmet Cookbook' that culled from 60 years of 'Gourmet's' back issues. This interview was originally broadcast on Oct. 5, 2004.
May 4th, 2001 · Ruth Reichl is editor in chief of Gourmet magazine and a former restaurant critic for The New York Times. Her book Tender at the Bone: Growing up at the Table, described her lifelong passion for food. She continues her story with Comfort Me with Apples: More Adventures at the Table.