Food critic

Ian Parker’s profile of Pete Wells, our restaurant critic, lays out the trials and tribulations of eating for a living, and underscores the pressures that job brings to bear on the critic’s psyche — and physical being. (It also breaks the news that The Times will be offering starred reviews of restaurants in cities beyond New York.) — Sam Sifton, Food Editor

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Jay Rayner marks two decades as the Observer’s restaurant critic and explains why food writing is about more than what’s on the plate

I never meant to become a restaurant reviewer for life. But I found everything I needed is there in what we eat

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For most people, if a dish tastes good, there's no need to justify why you like it. A food critic, however, takes the extra step to explain why something tastes good, using traditional culinary terms and concepts. If you aspire to critique food, having a culinary education and being able to ...