Culinary criticism is the evaluation and analysis of food, restaurants, and dining experiences. Critics assess various aspects, including taste, presentation, service, and ambiance. Their reviews can influence public perception and help diners make informed choices about where to eat. Culinary critics often write for publications, blogs, or social media, sharing their insights with a broader audience. They may also participate in food competitions or collaborate with chefs to enhance culinary standards. Notable figures in this field include Jonathan Gold and Ruth Reichl, who have shaped the landscape of food journalism through their influential reviews.