This weekend, food artisans from around the country are being honored in the second annual Good Food Awards, which celebrate American food producers who enhance the country's agricultural landscape and help to build community. While the awards are relatively new to the gastronomic landscape, they're already backed by some of the country's biggest food influencers, such as Whole Foods, and seminal Read more

After hosting a launch party to celebrate the arrival of Gilt Taste in New York City, editorial advisor Ruth Reichl and her team headed to San Francisco where last night, they met with journalists and chefs to reveal more details about the venture. What you see now is only one-tenth of what it will be. More features, videos, a community, and a revolutionized recipe system are in the works. Read more

Last night, Gilt, the megabrand behind luxurious online offers, launched Gilt Taste with Ruth Reichl officially on board as editorial advisor. Speculations about Francis Lam were correct, as he joins his former Gourmet editor in chief as features editor while recipes for Taste are being developed by Melissa Clark. In the editor's letter, Reichl describes the site as "a new kind of magazine, one Read more

After Gourmet magazine folded in October 2009, everyone wondered what Editor in Chief Ruth Reichl's next move would be. She laid low for awhile, but now she's jumping back into the food industry in a big way. Not only is Reichl a judge on the upcoming third season of Top Chef Masters, but she's also involved with the Gilt Groupe's latest project, a new food website, Gilt Taste. The site will be Read more

Must make: grilled pepper cheese sandwiches and potato soup — Food52 The best under-the-radar food magazines — HuffPost Food Harvard is awarding Jamie Oliver with its Healthy Cup Award — Eater Guy Fieri's opening an eatery in Times Square — Grub Street NY 30 must-try Spring dishes across America — Zagat How do you feel about face-tracking in bars? — Delish A love letter to rhubarb Read more

There's nothing like classic chocolate brownies. Gilt Taste editorial advisor Ruth Reichl reveals what's coming next. Ten essential egg techniques that every home cook ought to know. Lox: don't confuse it with smoked salmon. It's International Pickle Week! What do you know about the jar snack? Top tastes to tackle when visiting Hawaii. Emeril Lagasse's favorite places to eat in the US. Read more

All that holiday gifting is only half the merriment of the holidays. The rest of it — in our opinion, at least! — comes from the joy of making and savoring special holiday treats that only come once a year. The minute Thanksgiving passed, we move on to dreaming about all the holiday dessert possibilities, and there are simply too many on our to-make list to name. From gingerbread cookies to Read more

The secrets to making perfect pizza. — Eatocracy Freaky eaters who are addicted to maple syrup. — TLC Must make: shrimp and grits with arugula. — Serious Eats How going gluten-free changed the life of one girl.— Gilt Taste 60 awesome images from this weekend's Food & Wine Classic in Aspen. — Skollie Magazine Things you need to know about the food crisis. — Food Republic Tips Read more

17 ways to jazz up a leafy green salad. — Kitchen Daily No-cook meals perfect for Summer. — TLC World leaders' favorite foods. — Mouthing Off The best places to eat barbecue in the world. — NY Daily News Must make: barbecued chicken pizza with caramelized onions. — The Kitchn How to open oysters with style.— Gilt Taste Speaking of oysters, here's how chef Alex Guarnaschelli likes to Read more

Rick Bayless shares on the cuisine of Tijuana. — Grub Street SF How to make the perfect steak sandwich. — Yahoo Shine The most common ingredients in fast food. — TLC An inside look at a dinner party hosted by Martha Stewart. — The Martha Blog Breastaurants growth shows no sign of stopping. — Huffington Post Food The saddest comic you'll ever read about oysters. — Gilt Taste If you Read more