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

Taste tested: Taco Bell's Beefy Crunch Burrito. — Serious Eats Even without access to LA school cafeterias, Jamie Oliver pushes on. — Eater Ruth Reichl and Alice Waters will host the first Good Food Awards this weekend. — Grub Street SF Dining at Ina Garten's house. — The Hungry Beast Sustainable seafood ratings: are they all just marketing baloney? — Salon Food Warm up this Winter Read more

One might not equate the word "paella" with "easy mealtime fix," but this recipe from former Gourmet editor Ruth Reichl will dispel your notions of this Valencian dish being too complicated to make at home. Eschew unconventional ingredients like rabbits and snails or labor-heavy shellfish like lobster and crab for already-shelled shrimp and quick-cooking clams. Take advantage of frozen peas and Read more

The second season of Avec Eric premieres this weekend. — Feast Nigerian fast food is going global. — Eatocracy Are copycat farmers markets ruining the way we shop? — Grub Street NY Learn how to make dried apple chips. — Serious Eats 20 French dishes you could be eating this weekend. — The Kitchn Here's 13 people who are changing the way we eat. — Chow Do you enjoy gravlax? — The Read more

Alinea has been named the seventh best restaurant in the world. Huffington Post Food Tips for dealing with dinner party dramas. — The Atlantic Must make: asparagus salsa with ricotta ravioli. — Hands on Gourmet Learn the proper way to frost a cake. — Chow Curry leaves provide fresh Indian flavor. — The Epi-Log Everything you need to know about Carménère. — Eat Me Daily How to Read more

Last night, the International Association of Culinary Professional (IACP) held its annual cookbook awards in Portland, OR, to acknowledge the best in recipe and literary food writing, photography, styling, and reporting. Ruth Reichl (who co-hosted the awards with Times writer Kim Severson), John Besh, and Thomas Keller all took home top prizes. Despite the stiff competition, Besh's My New Read more