Food critic

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

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

Food criticism is an excellent career for those passionate about culinary arts and writing. Starting out in the industry requires building your resume over time via individual reviews until you can make it your full-time job. Familiarize...

I spent 10 years writing about restaurants. Was it the best job ever? Possibly. And here is what I learned about dining out.

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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**If you haven't entered the giveaway for the RecessionistaPary handbag, be sure to click here and enter!Seriously! Does any one else get similar reactions to their hours of handiwork in the kitchen? One of my children, who shall remain unnamed (but not unpictured) is the usual culprit at our house. He has always been picky,