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Ruth Reichl is an American food writer, editor, and author. She was the editor-in-chief of Gourmet magazine from 1999 to 2009. Before that, she was the restaurant critic of The New York Times (1993-1999) and the Los Angeles Times (1984-1993). She is the author of several books, including Garlic and Sapphires, Tender at the Bone, and Delicious! She has won six James Beard Awards.

Here are some of her accomplishments:

* Editor-in-chief of Gourmet magazine (1999-2009)
* Restaurant critic of The New York Times (1993-1999)
* Restaurant critic of the Los Angeles Times (1984-1993)
* Author of several books, including Garlic and Sapphires, Tender at the Bone, and Delicious!
* Winner of six James Beard Awards

Ruth Reichl is a respected and influential figure in the food world. Her writing is insightful and engaging, and she has helped to shape the way we think about food.