01:59 Million Dollar Listing New York Luis Ortiz and His Former Assistant Ronita Are Turning a New Leaf
02:53 The Real Housewives of Orange County Gina Kirschenheiter Feels Like She's Drowning in Her Ex-Husband's Secrets
01:31 The Real Housewives of Potomac Robyn Dixon Confronts Gizelle Bryant for Her Behavior at Robyn's Open House
Photo: Credit: Alexis Bellino/Instagram Lookbook Alexis Bellino Debuts Shorter, Darker Hair: "I Get Bored"
All posts by Ruth Reichl What it Takes to Be Top Chef Master 5 years ago What it Takes to Be Top Chef Master by Ruth Reichl — 5 years ago Ruth Reichl explores the meaning of Bryan, Doug, and Jen's successes. Ruth Reichl: "I'd Rather Be Training a Nation of Food Warriors" 5 years ago Ruth Reichl: "I'd Rather Be Training a Nation of Food Warriors" by Ruth Reichl — 5 years ago The critic regrets how she judged the Yo Gabba Gabba! challenge. Ruth Reichl's Perfect Los Angeles Restaurant 6 years ago Ruth Reichl's Perfect Los Angeles Restaurant by Ruth Reichl — 6 years ago Ruth creates her own menu from the chefs' varied offerings. Ruth Reichl: Franklin Should Have Made Cronuts 6 years ago Ruth Reichl: Franklin Should Have Made Cronuts by Ruth Reichl — 6 years ago The critic sheds more light on the disagreement over Franklin Becker's dishes. Ruth Reichl: "What is a Critic?" 6 years ago Ruth Reichl: "What is a Critic?" by Ruth Reichl — 6 years ago The legendary critic differentiates between her role and the soap opera challenge diners'. The Generation Gap 4 years ago The Generation Gap by Ruth Reichl — 6 years ago Despite their similar age, Ruth sees radical differences in what Kerry and Chris believe a restaurant owes its patrons. Kid Class 6 years ago Kid Class by Ruth Reichl — 6 years ago Ruth Reichl judges the final three on their teaching ability. A Class Act 4 years ago A Class Act by Ruth Reichl — 6 years ago Chris Cosentino and Patricia Yeo's collaboration in the kitchen reminds Ruth Reichl of her own culinary experiences. Quality, Not Quantity 4 years ago Quality, Not Quantity by Ruth Reichl — 7 years ago Ruth Reichl explains why she found the Quickfire more appealing than the Elimination Challenge. Let it Rain 4 years ago Let it Rain by Ruth Reichl — 7 years ago Ruth Reichl expounds on how the weather affected the competition. Load More
What it Takes to Be Top Chef Master by Ruth Reichl — 5 years ago Ruth Reichl explores the meaning of Bryan, Doug, and Jen's successes.
Ruth Reichl: "I'd Rather Be Training a Nation of Food Warriors" by Ruth Reichl — 5 years ago The critic regrets how she judged the Yo Gabba Gabba! challenge.
Ruth Reichl's Perfect Los Angeles Restaurant by Ruth Reichl — 6 years ago Ruth creates her own menu from the chefs' varied offerings.
Ruth Reichl: Franklin Should Have Made Cronuts by Ruth Reichl — 6 years ago The critic sheds more light on the disagreement over Franklin Becker's dishes.
Ruth Reichl: "What is a Critic?" by Ruth Reichl — 6 years ago The legendary critic differentiates between her role and the soap opera challenge diners'.
The Generation Gap by Ruth Reichl — 6 years ago Despite their similar age, Ruth sees radical differences in what Kerry and Chris believe a restaurant owes its patrons.
A Class Act by Ruth Reichl — 6 years ago Chris Cosentino and Patricia Yeo's collaboration in the kitchen reminds Ruth Reichl of her own culinary experiences.
Quality, Not Quantity by Ruth Reichl — 7 years ago Ruth Reichl explains why she found the Quickfire more appealing than the Elimination Challenge.
Let it Rain by Ruth Reichl — 7 years ago Ruth Reichl expounds on how the weather affected the competition.
