Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years. He has written hundreds of articles and contributed hundreds of original recipes to publications such as Gourmet (where he was Restaurant Critic from 1996 to 2000), The New York Times, Food & Wine, Bon Appetit, Harper's Bazaar, Departures, The Wine Spectator and Newsday. Currently, he writes for Saveur, the Huffington Post, and Forbes.

Rosengarten is perhaps best known for his work as the host of "Taste," the award-winning Food Network television show devoted to the principles of good taste in food and wine. Rosengarten performed in 2,500 shows on the Food Network, and has been featured on a variety of other networks (most notably NBC, where he has regularly appeared on the "Today Show"). Rosengarten appeared as a judge on the new season of "Iron Chef America" in May 2012.

Rosengarten is also well-known for his newsletter, The Rosengarten Report, which was published from 2001 to 2008. During its run, it won the James Beard Award as best food newsletter in America, and attracted a peak of 50,000 paid subscribers.

Rosengarten is also the author of multiple cookbooks, including the seminal "Red Wine with Fish" (Simon & Schuster, 1989), "Taste" (which won an IACP award in 2000, Random House, 2000), "It's ALL American Food" (which won a James Beard Award in 2003, Little Brown & Co.), "David Rosengarten Entertains" (John Wiley, 2005), and the best-selling "Dean & DeLuca Cookbook" (Random House, 1996).

Rosengarten is a much sought-after jurist for wine, food, chef, and sommelier competitions, including, recently, the Wines of Chile Awards in Santiago. Rosengarten also participates as a featured speaker at many national and international culinary events, such as the 2008 South Australian World Food Exchange in Adelaide (where he discussed building tourism through a wine-and-food emphasis), the International Coffee Summit at the French Culinary Institute in New York (May, 2009), where he moderated, and, in 2011, a series of food-supplier conventions in Santa Fe and Denver.

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