The James Beard Foundation recognizes culinary excellence through awards, scholarships, guest chef events, educational programs, and gourmet dinners served in James Beard's house.

This site is for people who like to cook, especially those who don't have much time to do it, which means most of us these days. I'll show you shortcuts and tips to help you put a great dinner on the table in no time flat. And if you have food or spirits questions, ask already!.

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Though rife with recipes for bohunk sausage, cowboy brisket and chipotle-slathered ribs, Legends of Texas Barbecue is best read as a work of social history, a smoky portrait of the myriad peoples of Texas. By way of insightful prose and archival photos, Walsh does them proud. -John T. Edge, Gourmet Magazine More about the Legends of Texas Barbecue Cookbook Read about (or purchase) Robb's other ...

Peter Mayle reminisces about 'Two Towns in Provence' by M.F.K. Fisher -- the book that inspired his move to Provence.

Food and wine writer specialising in food and wine matching and cooking with wine.

Editor, food writer and home economist, Bridget Jones has written on, and edited, many food subjects. ...

Food, wine, and travel writer and author and new media consultant specialising in design, production and maintenance of food and drink web sites.

Anthony Dias Blue, one of the most influential wine and food personalities in the United States.

R u t h r e i c h l When the New York Times restaurant critic dared to challenge the tyranny of French snoots, she sparked a messy food fight at the newspaper of record. By DWIGHT GARNER Illustration by Elizabeth Kairys War of the Times' dining divas. That's the screaming headline the New York Post recently placed atop a Page Six item about Ruth Reichl, the current New York Times restaurant ...