We were fortunate to have the opportunity to ask Epicurious.com's Editor-in-Chief, Tanya Steel, some questions about the website and the upcoming holidays. Epicurious incorporates content from Gourmet, Bon Appetit and Self magazines as well as original content. Since coming to the site in the summer of 2005, Steel has broadened the website to include a bevy of food knowledge in addition to one of its greatest appeals: tried and true recipes that can be re-created at home. Prior to joining Epicurious, Steel ran the New York arm of Bon Appetit. She has written for numerous publications including the New York Times and Food and Wine magazine and received the James Beard Foundation Journalism Award for Magazine Restaurant Review or Critique in 2003. more ›

Lots of festivals, tastings and food-related events this week, people. more ›

Gas prices continue to rise and food prices are right behind, riding the bumper. As a result, not only is the move toward fresh, local ingredients (which require less transport) becoming more important but food banks are finding themselves in short supply. America's Second Harvest, the nation's largest charitable hunger-relief organization, is teaming with Epicurious.com to sponsor an event that will not only raise money for hunger relief, but also give attendees a taste of farm-fresh ingredients prepared by MK Restaurant's Chef Michael Kornick and Pastry Chef Amy Sampson. (See our review of MK here.) more ›