Thirty-one years after starting at Bon Appétit as an editorial assistant typing recipes, Barbara Fairchild is being honored by MinOnline as one of 2009's 21 Most Intriguing People in Media and will be celebrating ten years as editor-in-chief in 2010. Recently I sat down with her to discuss Thanksgiving, 2009's...

To say New York's culinary editor, Gillian Duffy, is a food expert is an understatement. The author of two cookbooks, Hors d'Oeuvres, Simple, Stylish, Seasonal and New York Cooks, The 100 Best Recipes from New York Magazine, Ms. Duffy has produced...

Food Beware: The French Organic Revolution, or Nos Enfants Nous Accuseront (Our Children Will Accuse Us), is the latest documentary designed to open the public's eyes regarding the danger of food. While Food, Inc. uncovered the horrors of the industrial food system and

The way to a man's heart might be through his stomach, but keeping him well-fed night after night is trying at best -- and a recipe for an unhappy woman at worse. Michelle Maisto knows that opposites may attract, but only after moving in with her fiancé does she learn...

Films such as Food Inc and Fresh do a wonderful job teaching audiences that food can be hazardous to our health depending on how it was raised, grown or processed. Medical experts, like Dr. Kessler, remind Americans that the quantity...

Fresh, a documentary that highlights people working to change the current industrial food system, is a refreshing compliment to Food, Inc.. While Robert Kenner did a fantastic job of exposing how much is wrong with our food system, Ana Joanes chose to focus...

Robert Kenner gives the American public a twenty-first century Upton-Sinclair-look at the industrial food system in his latest film, Food, Inc., and not since The Jungle has the food in the U.S. seemed so unappetizing or so unsafe. Journalists and food...

Ina Garten, better known as the Barefoot Contessa has spent her culinary career emphasizing simple meals and quality ingredients. Today, as Americans debate whether local or organic is better, the Obamas planted a vegetable garden on the White House lawn, and Slow Food is gaining...

Last week, Dr. David Kessler, former commissioner of the US Food and Drug Administration under presidents George H. W. Bush and Bill Clinton, published The End of Overeating. During a seven-year investigation, Dr. Kessler met with scientists, physicians, and food industry insiders to learn...

If, as a double-chinned, buffet-loving nine-year-old, I had suddenly chocked on a King Size Nutrageous, and seen a glimpse of my own personal fat kid heaven, last night's Second Annual Village Voice Choice Eats would have been it. A half hour before the doors opened, the line...

James Beard Award winning cookbook author Patricia Wells started as a food critic in the U.S., and then Paris. Today, she runs marathons to keep in shape and teaches disciples how to cook simple, healthy, and delicious dishes. I stopped by Patricia's pad in Paris to find...

Philosophy major Wylie Dufresne hopes to dine with founding fathers, Ben Franklin and Thomas Jefferson; compares line cooks to lab researchers; and rejects the term molecular gastronomy to define the cuisine at his Michelin-star namesake restaurant, wd~50.

LM: Your cooking has been called a form of

Robert Camuto, recently published Corkscrewed, a collection of profiles on French winemakers he's met during the past seven years he's been living in France. During his U.S. book tour, I caught up with Camuto—over coffee—to discuss biodynamic wines, Robert Parker, and wine as food.

LM: In...

Michael White, chef at New York restaurants Convivio and Alto has earned three Michelin stars, a three-star review from The New York Times, and glowing praise from culinary titans. White weighs in on expanding New York's transfats ban, respecting ingredients, and the recession's silver lining.

LM: Why did...

Last year, a study in Israel announced babies born with low sodium are more likely to crave salt and consume more sodium throughout their life. However, when my boyfriend recently accused me of being "salty," I had a sneaking suspicion he wasn't referring to my natal body composition. Recently...

Chef Eric Ripert feeds the world's most discerning clientele at four-star stunner, Le Bernadin, but that does not prevent him from helping out those for whom every meal is greatly appreciated. After announcing he is donating $1 for every customer served and On the Line book sold...

Momofuku dynasty owner and chef, David Chang, describes himself as a "lucky son of a bitch," but serendipity cannot explain two James Beard Awards, Food & Wine's Best New Chef Award in 2006, 2007 Chef of the Year Award from both Bon Appetit and GQ, and international acclaim...

Marco Canora -- co-owner and chef of Hearth, Terroir, and Insieme -- can now add a Michelin star to his dazzling resume. As someone who learned the craft of cooking under the knowledgeable tutelage of Tom Colicchio and Cibreo's Fabbio Picchi,...

Tanya Steel, editor-in-chief of Epicurious.com and co-author of the new book, Real Food for Healthy Kids, mourns the lack of humor in today's food shows, fights for daily indulgences, and dishes on brioche French toast and British accents.

LM: You were born in London and raised here...

Last weekend, best-selling author and Gourmet editor-in-chief Ruth Reichl took a break from signing books and giving lectures at the sixth annual Gourmet Institute to reflect on the epicurean evolution and discuss the burgeoning food revolution.

LM: What in...