Tanya Steel is editor-in-chief of the grande dame of online food sites: epicurious.com. It has a huge database culled from magazines Gourmet and Bon Appetit along with recipes from chefs and home cooks around the world. Now 17 years old, it was the first site I consulted for recipes and is still my favourite. She is also the author of The Epicurious Cookbook. I talked with her on the Toronto leg of her promotional book tour in late 2012.