Ruth Reichl

Ruth Reichl appears in the following:

Finding Solutions

Tuesday, May 27, 2008

Former counterterrorism chief Richard Clarke believes that Americans aren’t any safer since 9/11. He talks about what the next administration must do to successfully fight terrorism. Also, Ruth Reichl and Rick Moonen explain how to become an eco-conscious seafood chef. Plus: the glamorous world of 1930s New York. And a ...



Tuesday, April 08, 2008

The fifth taste, umami, is now at the forefront of modern cuisine. Gourmet magazine’s Ruth Reichl and Jonah Lehrer, author of Proust Was a Neuroscientist, tell us more about what umami is and why it has such a powerful effect on taste.

The ...

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Body of War

Tuesday, April 08, 2008

Phil Donahue has directed a new documentary about Tomas Young, who was paralyzed after serving in Iraq for just 5 days. Also: the history of the harpsichord. Find out how home cooks can move beyond just “following the recipe.” And Ruth Reichl and Jonah Lehrer on why the fifth taste, ...


How to Create a Menu

Tuesday, February 05, 2008

Now that we’re in do New York’s best chefs come up with fresh menus, when local produce is pretty much limited to root vegetables? Chef Jonathan Waxman and Gourmet magazine’s Ruth Reichl explain how chefs put together their menus, season-by-season.

Weigh in: When you cook, how do you put ...

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Cookie Recipe Swap!

Tuesday, December 11, 2007

'Tis the season...for our holiday cookie recipe swap! Leonard and Ruth Reichl talk about the fabulous recipes you've sent to us.

You can read a few of the submissions discussed on air (including Ruth Reichl's oatmeal cookies recipe) here.

If you can't see the video click

Comments [81]

Cookie Swap

Tuesday, December 11, 2007

'Tis the season for our holiday cookie recipe swap! Leonard and Ruth Reichl talk cookies...including the many fabulous recipes submitted by our listeners. Also: a look at the esthetics of evolution. A former software executive on why she changed her life and moved to Paris. Plus, oral historian Studs Terkel ...


Getting Real Olive Oil

Tuesday, October 23, 2007

How do you know if that $9 bottle of olive oil is actually “extra-virgin”? Ruth Reichl, editor in chief of Gourmet magazine, and Louis Di Palo of the famed Di Palo specialties store on Grand Street join Leonard to discuss what real olive oil actually tastes like, from the Northern ...

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The Real Deal

Tuesday, October 23, 2007

How do you know if that bottle of extra-virgin olive oil is really extra-virgin? Ruth Reichl and Louis Di Palo discuss what real olive oil tastes like. Then, an exhibition of important Abstract Expressionist works at the Met. Also, Laura Lippman discusses her new crime novel based on the real-life ...


France vs. USA: May the Best Cheese Win

Tuesday, July 17, 2007

In the past, American cheesemakers' reputations have lagged behind the French. Now we'll do a taste test and find out whether America's cheeses have caught up. Ruth Reichl of Gourmet magazine joins cheesemongers Rob Kaufelt of Murray's cheese and Anne Saxelby of Saxelby's Cheese.

Here are ...

Comments [13]

Slow Food Debates

Tuesday, June 12, 2007

Gourmet Editor-in-Chief Ruth Reichl and Alice Waters, owner of Chez Panisse and Vice President of Slow Food International, explore the debate about how food should be produced and distributed in the US.

Slow Food Nation: Articles and Resources
"Alice Waters On Slow Food ...

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Inside Controversy

Tuesday, June 12, 2007

Last November, former KGB agent Alexander Litvinenko was fatally poisoned in London. On today’s show, his widow and his friend Alex Goldfarb give their inside account of the international murder mystery. Then, a former male prostitute talks about how his relationship with the Reverend Ted Haggard brought down the former ...


A Nose Knows

Tuesday, March 08, 2005

Ruth Reichl, the editor-in-chief of Gourmet magazine, chef Daniel Boulud, and Dr. Marcia Pelchat from the Monell Chemical Senses Center, join Leonard for an on-air “smell test" of jelly beans, coffee, and stinky cheese.



Ruth Reichl

Sunday, October 27, 2002

Ruth Reichl has always seen the world in terms of her two memoirs, Tender at the Bone and Comfort Me With Apples, the important events and people in her life are always defined by the meals that accompanied them. And she transformed the art of restaurant reviewing, in her decades ...


Restaurant Critics (hour 1); Detroit Newspaper Strike (hour 2)

Sunday, September 10, 1995

So, you want to be a restaurant reviewer?