Raymond Sokolov

Raymond Sokolov became food editor of the New York Times in 1971, and he discusses his long, memorable career as restaurant critic, food historian, and author. In Steal the Menu: A Memoir of Forty Years in Food, he traces the food scene he reported on in America and abroad, from backwoods barbecue shack in Alabama to molecular gastronomy at El Bulli in Spain.

The Next Big Thing is mating. We've got weddings and whatever that means. We've got Russ & Daughters customers looking for a nice Jewish boy. We've got a woman in the bar you're glad you didn't meet. We've got laughing, too, which may not be about mating, but it IS ...