Long before chefs were made of iron and "barefoot" brought to mind "contessa" and a cultured 9-year-old could tell farfalle from fusilli at 10 feet, a...

A question that I’m constantly asked by people who know that I spent more than five years as The Times’s restaurant critic is what my most memorab...

A great many chefs have long been troubled and angered, by the star system. It's a square-peg-round-hole situation. Yet nationwide, newspapers continue to insist that their critics employ the star system as though nothing's changed the past few generations.

In September 1991, chefs Jean-Georges Vongerichten and Todd English looked unstoppable. English had just been named the James Beard Rising Chef of the...

A lot of gauntlets have been thrown these past few weeks in the world of food criticism. Alan Richman used his monthly GQ review to rant about the sta...

Anthony Bourdain, the part-time chef and full-time celebrity, has a tongue on him. It’s the sharpest knife in his set. He has used it to carve up ve...

Frank Bruni, the former restaurant critic for the New York Times has temporarily abandoned the culinary delights of New York City to seek out somethin...

[T]here is a ubiquitous phrase that we're very ready to say good-bye to: farm-to-everything. (Credit to Frank Bruni, the New York Times's newest Op-Ed...

Correction appended Food critics may prize anonymity when it comes to staying undercover while eating in restaurants, but when it comes to social me...