Ruth Reichl is an American food writer, editor, and restaurant critic, known for her influential role in the culinary world. She served as the editor-in-chief of Gourmet magazine from 1999 until its closure in 2009. Reichl has authored several bestselling memoirs, including Tender at the Bone and Garlic and Sapphires, which explore her experiences with food and culture. In addition to her writing, Reichl has appeared on television, including as a judge on Top Chef. She is recognized for her ability to connect food with personal stories, making her work relatable and engaging for a wide audience.