About the Host
Since 1997, Ted Allen has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine. He is author of The Food You Want to Eat: 100 Smart, Simple Recipes, a cookbook that features easy, all-natural recipes.
Ted also serves as the spokesman for Robert Mondavi Private Selection wines. In that capacity, he works with media and consumers on wine education and food/wine pairing. He has been a judge on Bravo's Top Chef and Food Network's Iron Chef America. Ted holds an M.A. in journalism from New York University, with an advanced certificate in the school's Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in New York with his longtime partner.