When Ruth Reichl started writing about food, it was in a time when New York City wasn't quite so posh. There was no air conditioning on the subways. It was, by her account, a gritty time.

Ruth Reichl was supposed to embark on a book tour a day after her bosses at Condé Nast informed her last month that they were shuttering Gourmet, the food magazine she'd edited for a decade. She ...

Ruth Reichl on Gilt Taste: ‘The Energy Felt So Right to Me’We talk to the former ‘Gourmet’ editor-in-chief about her new project.

When magazine publishing giant Condé Nast announced in 2009 that it was closing Gourmet magazine, editor-in-chief Ruth Reichl suddenly found herself unmoored. “My basic philosophy is that when you’re ...

Ruth Reichl started her food writing career in New York City and is credited with revolutionizing food journalism. Reichl worked as a restaurant critic and food editor for several publications, ...